Zirun Hu Luo Bo (xinjiang Style Cumin Carrots)

Zirun Hu Luo Bo, also known as Xinjiang Style Cumin Carrots, is a popular dish in Uyghur cuisine. It features tender carrots cooked with aromatic cumin and other spices, creating a flavorful and fragrant side dish.

Vegan Gluten Free Side Dish Xinjiang (Uyghur) Xinjiang Cuisine Uyghur Cuisine Carrots Cumin
Zirun Hu Luo Bo (xinjiang Style Cumin Carrots)

Ingredients

  • 1 lb (450g) carrots, julienned
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 2 cloves garlic, minced
  • 1 tbsp fresh cilantro, chopped (for garnish)

Instructions

  1. Heat the vegetable oil in a large skillet over medium heat.
  2. Add the cumin seeds and cook for 1-2 minutes until fragrant.
  3. Add the julienned carrots, ground cumin, salt, black pepper, and red pepper flakes (if using). Stir to combine.
  4. Cook the carrots for 10-12 minutes, stirring occasionally, until they are tender but still slightly crisp.
  5. Add the minced garlic and cook for an additional 2 minutes.
  6. Remove from heat and transfer the carrots to a serving dish.
  7. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
90
Carbohydrates
20g
Fiber
5g
Protein
2g
Fat
1g

Supplies

Large skillet Sharp knife Cutting board Measuring spoons

Tools

Stovetop

Serving suggestions

Serve the Zirun Hu Luo Bo as a side dish with grilled meats or alongside a rice pilaf.

Tips & tricks

For a spicier version, increase the amount of red pepper flakes to add more heat to the dish.

Cost

$5