This is based on my memory of a recipe from Sunset Magazine

Ingredients:

• 500 gr carrots
• 1-2 tsp cumin seeds
• Optional: 1 tsp ground coriander
• Paprika to taste
• 1 tbsp oil (for sauteing)
• Salt to taste
• Juice of one lemon (or more to taste)
• 1 tbsp brown sugar
• 50-100 gr (to taste) raisins, dried cherries, or other dried fruit of your choice, chopped to cherry-sized pieces if fruit comes in bigger pieces. Optionally, you can soak your fruit in white wine or sherry and drain before use (and drink the soaking liquid)
• Optional: pomegranate molasses to taste

Procedure:

1. Cut the carrots into chunky sticks (0.5-1 cm thick and as long as you fancy)
2. Heat the oil and saute the carrots over medium high heat for a good 10-15 minutes, until they have definite brown spots. Stir only very occasionally, perhaps a total of only three or four times during the whole saute.
3. Push the carrots to the sides of the pan. Add a bit of oil to the middle if it looks dry. Add cumin seeds and saute them until the sizzle a bit, perhaps about 30 seconds. Add the other spices and salt and saute for another minute or so, stirring well.
4. Add the lemon juice, sugar, and dried fruit, reduce heat to medium, cover, and cook until the carrots are cooked to your liking (from a minute to 5 or so minutes)
5. Uncover. Add pomegranate syrup to taste. Turn the heat to high and cook, stirring constantly, for a few minutes, until the lemon juice and sugar begin to caramelise and turn a bit sticky.
6. Let cool. Serve a little warm, at room temp, or chilled.

Pictures: