• 500 g carrot
  • 20g chopped cilantro and parsley
  • 3 finely chopped garlic cloves
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ preserved lemon
  • salt as wanted
  • 1 tablespoon of olive oil


Cut carrots into similar sized pieces so that they cook evenly. Boil the carrots well until they are tender, but not mushy (they should still hold their shape). Take out the carrots from the boiling water and put them into a hot pan. Season them while they are still hot in order for them to absorb all the flavors of the oil and spices