Garnish with pomegranate seeds--these are unfindable right now due to Rosh Hashanah falling early, so use your imagination. This is a vegetarian version of tzimmes, inspired by the recipe in Fress , by Emma Spitzer. I added a North African flair to the recipe and adapted for the ingredients I had available. I also made mine in the pressure cooker / Instant Pot. It was well-reviewed at Rosh Hashanah dinner! Ingredients 2 Tbsp. vegetable oil 2 Tbsp. butter [sub with more oil or high quality margarine if you want it pareve] 1 white onion, sliced thin 1/2 c. dried apricots, chopped 2 tsp. ras al hanout 1/2 tsp. cinnamon 2-3 tsp. harissa paste, to your desired level of spice 1-2 tsp. Kosher salt 6 large carrots, peeled and sliced thinly 1 1/2 c. water Grated zest and juice of one orange 1 Tbsp. honey + extra to taste 1 Tbsp. molasses Juice of 1/2 lemon Pomegranate arils to garnish Optional: 2 Tbsp. cold water + 1 tsp. cornstarch to thicken Instructions Heat the oil and but...
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