Active Time

　　15 min

　　Total Time

　　45 min

　　The ubiquity of pomegranates in Morocco inspired food editor Maggie Ruggiero to add one nontraditional ingredient — pomegranate juice — to this very traditional meze; its tartness turns up the volume on all the flavors, and its color lends a beautiful mahogany sheen.

Ingredients

　　1 tablespoon olive oil

　　1 pound carrots, cut diagonally into 1/4-inch-thick slices

　　1 cup pomegranate juice

　　1 (3-inch) cinnamon stick

　　1/2 teaspoon salt

　　1/8 teaspoon black pepper

　　3/4 teaspoon coriander seeds, toasted and lightly crushed

　　Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and saut, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute. Discard cinnamon stick and serve carrots hot or at room temperature.