• Peel the carrots. Cut them in half lengthwise and then into thin slices.
• Fry in a saucepan with olive oil
• Add the pressed garlic, vinegar and ginger.
• Add 40 cl of water, salt. Cover and cook for 10 minutes.
• Add acacia honey and cinnamon, continue cooking for 5 minutes.
• Add the raisins and saffron, continue cooking for another 10 minutes.
• Sprinkle with cumin and serve warm.