• 1 tsp. (5 ml) cumin seeds
  
• 1 cup (250 ml) raisins
  
• 1 tsp. (5 mL) coriander seeds
  
• 2 Tbsp. (30 mL) butter
  
• 2 Tbsp. (30 mL) olive oil
  
• 4 onions, minced
  
• 6 carrots, peeled and sliced
  
• 4 celery stalks, chopped
  
• 1 tsp. (5 mL) brown sugar
  
• Salt and pepper

Soak the raisans in 1/2 cup (125 mL) warm water for 10 to 15 minutes, until soft. Drain and set aside. With a mortar and pestle, grind the cumin and coriander seeds together.

In a large skillet, heat the butter and oil. Cook the onions over medium heat until soft, about 2 minutes. Add the ground cumin and coriander and stir for 30 seconds. Add the carrots, celery, raisins, brown sugar and salt and pepper to taste. Cover and simmer for 15 minutes.

Serves 4-6

VARIATION: Add 2 cups (500 mL) cooked chickpeas or other beans.