Tunisian Carrot Salad - cooking recipe

Ingredients

1 1/2 lbs carrots, peeled, cut into 1/4 in. rounds
3 tablespoons olive oil
2 1/4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup water
3 tablespoons white vinegar
1/3 cup chopped fresh cilantro

Preparation

Cook carrots in medium saucepan of boiling, salted water until crisp-tender, about 8 minutes; drain well.
Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
Add carrots, then 1/2 cup water and vinegar.
Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.
Season with salt and pepper.
Remove from heat; cool.
Mix in cilantro.
(Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving).