Moroccan Carrot Salad with Oranges: A Taste of Morocco
A bright and fresh Moroccan carrot salad featuring orange blossom water and juicy citrus segments, prepared in a pressure cooker for quick marination and tender carrots.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon Honey to sweeten just right
- 1 tablespoon Orange flower water also called orange blossom water, the heart of the flavor
- 3 tablespoons Fresh lemon juice about one whole lemon freshly squeezed
- 2 tablespoons Fresh orange juice gotta be fresh to get that zing
- ½ teaspoon Cumin gives a warm, earthy hint that’s gotta be there
- ½ teaspoon Salt to bring all those flavors out
- 4 cups Shredded carrots lightly packed about 1 pound or 450 grams
- 2 Oranges plus half an orange more for juice and those nice juicy segments
- 2 tablespoons Pine nuts or slivered almonds like a little crunchy gold
- Cinnamon a sprinkle before serving to finish it off nice
- Chopped parsley or mint leaves a small handful for a fresh kick on top
Instructions
Instructions
- First, in a big bowl, toss together the shredded carrots, honey, orange flower water, lemon juice, orange juice, cumin, and salt. Mix it up so every shred gets a little love.
- Set your pressure cooker to sealing and load in the carrot mixture. Close the lid nice and tight with your sealing ring in place.
- Cook on high pressure for 3 minutes. You’ll hear the valve hiss and know it’s doing its thing.
- Once done, hit that quick release valve. Be careful ‘cause steam goes fast but you want those carrots tender, not mushy.
- Open your cooker and gently toss in the orange segments. Sprinkle the pine nuts or almonds over the top. Finish with a light dusting of cinnamon and a handful of parsley or mint leaves. Serve fresh and bright.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Toss before serving again for best flavor distribution. Avoid freezing as it affects citrus texture.