Summary

Ingredients

• 7 thick carrot (s)
• 100 g walnuts
• 150 g onion (s), (2 pieces)
• some garlic clove (s), (to taste)
• Coriander green
• 0.5 teaspoon ½ coriander, (whole or ground)
• 0.5 teaspoon ½ saffron, imeretic (normal is also possible)
• 1 teaspoon white wine vinegar
• 50 ml oil, (sunflower oil)
• Salt, to taste

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Instructions

1. Wash and peel the carrots, cook until firm to the bite in a saucepan, remove, let cool and cut into pieces approx. 2.5 cm thick. Cut out the inside (edge must remain) with a narrow knife and chop up.
2. Filling:
3. Fry the chopped onions in oil until translucent, add the inside of the carrots, fry for another 2 minutes, remove from the heat and allow to cool. Finely mash the garlic and coriander seeds. Finely chop the fresh coriander. Finely chop the walnuts, mix with the saffron and the onion-garlic mixture, season with vinegar and salt and knead everything well.
4. Fill the cooled carrot pieces with the mixture, arrange on a plate and leave to stand in the refrigerator for about 1 hour, then serve.