Ingredients
1/4 teaspoon saffron threads
2 tablespoons plus pinch of sugar
2 tablespoons boiling water
Kosher salt
2 bunches small carrots, peeled (12 ounces)
2 tablespoons unsalted butter
1 1/2 teaspoons grated lime zest, plus 2 tablespoons fresh juice
Extra-virgin olive oil, for drizzling
Preparation
Crush saffron in pinch of sugar with a mortar and pestle or your fingertips, until broken up. Place in a small bowl with boiling water; let bloom about 5 minutes.
Fill a large skillet about halfway with water. Bring to a boil over medium heat; season generously with salt. Add carrots in a single layer; cover and cook until crisp-tender, about 5 minutes. Drain; transfer carrots to a plate.
Return skillet to medium heat and add butter. When foam subsides, return carrots to skillet with remaining 2 tablespoons sugar, saffron water, lime juice, and a large pinch of salt. Cook, shaking pan occasionally, until sauce thickens slightly and coats carrots, 2 to 3 minutes. Remove from heat; add lime zest and a drizzle of oil. Season to taste; serve warm or at room temperature.
