Lemon and Marjoram Carrots
3 tbsp. olive oil
1 large clove garlic, minced
2 pounds carrots, cut diagonally into 1/2-inch slices
1 tsp. sugar (or honey)
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
1 tbsp. chopped fresh marjoram, or 1 tsp. dried marjoram
4 tsp. freshly squeezed lemon juice
1. In a medium nonstick frying pan, heat 1 1/2 tsp. of the oil over moderately low heat. Add the garlic, carrots, honey, 1/4 tsp. of the salt, the pepper, and the dried marjoram, if using. Cook, covered, stirring occasionally, for 5 minutes.
2. Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.
3. Remove the pan from the heat. Stir in the remaining 1 1/2 tbsp. oil and 1/4 tsp. salt, the lemon juice, and the fresh marjoram, if using.
Noosh-e-Joon 