BRAISED CARROTS WITH SAFFRON (for four)

1 tablespoon butter

pinch of saffron, crumbled

2 cloves garlic, minced

½ teaspoon freshly grated lemon zest

1-1/2 pounds carrots, peeled and sliced into thin coins

salt and freshly ground black pepper

1. In a large skillet fitted with a lid, melt the butter over medium heat. When hot, add the saffron, garlic, lemon zest and carrots. Season with salt and pepper. Toss the carrots in the butter to coat. Add ½ cup of water, bring to a boil and simmer, covered, until the carrots are tender, about 5 minutes.

from David Tanis, A Platter of Figs, and The New York Times Magazine, September 7, 2008