A delightful dish combining the earthy sweetness of carrots with the aromatic flavors of spiced rice.
Combine the stock, turmeric, and salt in a saucepan and bring to a boil.
Using warm stock enhances the flavor of the rice.
Add the rice to the boiling stock, reduce the heat, cover, and cook until the liquid is absorbed.
Avoid lifting the lid while the rice is cooking to ensure even cooking.
Melt the butter in a skillet over low heat.
Use unsalted butter to control the saltiness of the dish.
Add the onion to the skillet and cook until softened.
Stir occasionally to prevent the onion from browning too much.
Add the carrots to the skillet and cook until slightly tender.
Cut the carrots into even pieces for uniform cooking.
Stir in the marjoram, oregano, vinegar, sugar, and cinnamon, and cook to blend the flavors.
Adjust the seasoning to taste at this stage.
Combine the cooked rice with the carrot mixture and mix well.
Gently fold the mixture to avoid breaking the rice grains.
Garnish with fresh parsley before serving.
Chop the parsley finely for a fresh and vibrant garnish.
