Rainbow Carrot With Tamarind Sauce- حشوة رز بالتمر الهندي و الجزر ألأحمر
The other day I went to the market and found a pile of different looking carrots than the normal orange colored ones I always buy. Those carrots had bright and beautiful colors ranging from bright yellows, dark oranges to dark purples. Those carrots name is "Rainbow Carrots". It was the first time for me seeing such produce in this market and I wanted to try them. They have a very sweet taste for the high sugar content and they are a delight to look at since they have beautiful colors from the outside and inside.
When I was young, my grandmother used to make stuffed purple-reddish carrots with Tamarind sauce. She used to make a huge pot and have the whole family over for lunch. Those carrots would be in season only during the fall and part of the winter in the Middle East, so this meal was special because it was made only couple of times a year and it took a lot of labour to make it. The thick big purple-reddish carrots were hard to core out. It took couple of days and few people to prepare.
The carrots I found at the market were not big enough to stuff, besides, I was not going to attempt to core them out anyway. I had to modify this old recipe and make it easier to cook. I also tried to get the same taste of the original recipe by using concentrated Tamarind molasses for the sauce, which gave this recipe its very special taste and it transferred me back in time to when I was a child!