Stovetop Tzimmes With Carrots and Raisins

In this simple Passover side dish, orange juice, honey and plump raisins highlight the natural sweetness of sliced carrots, while cardamom and cinnamon add dimension.

By
Olga Massov
Olga Massov

Olga Massov is an assistant recipes editor for The Washington Post food section and a food writer, editor, and cookbook collaborator. She has co- and ghost-written seven cookbooks and, in addition to Serious Eats, contributed work to the Wall Street Journal, New York Times, Patch, New York Magazine, My Jewish Learning, the Cooking Channel, and Kitchn.

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Updated February 12, 2025
Overhead view of Stovetop Tzimmes With Carrots and Raisins

Serious Eats / Fred Hardy

Why It Works

  • Orange juice, honey and raisins highlight the carrots natural sweetness.
  • Adding the raisins towards the end of cooking ensure the raisins remain plump.
  • A final vigorous stir-in of butter creates the ideal glaze.

I used to really, truly loathe this dish. It was the one thing I wouldn't touch on my Passover plate. Kids are funny about food textures—the soft carrots, over-sweetened with buckwheat honey in this case, made me dread the holiday when I knew tzimmes were involved.

Since reaching adulthood, I've found a way to make this vegetarian-friendly side pleasing to carnivores, gluten-free eaters, adults, and children alike. Keep it simple—a touch of honey highlights the carrots' natural sweetness. Spices like cardamom and cinnamon give the dish more dimension, and the citrus juice brightens everything up, just in time for spring.

April 2011

This recipe was cross-tested in 2023 and updated with more accurate measurements to guarantee best results.

Recipe Details

Stovetop Tzimmes With Carrots and Raisins Recipe

Cook 65 mins
Active 20 mins
Total 65 mins
Serves 6 to 8 servings
Cook Mode (Keep screen awake)

Ingredients

  • 3 tablespoons (45 ml) extra-virgin olive oil or schmaltz

  • 1 medium yellow onion (8 ounces; 227 g), diced into 1/4-inch pieces

  • 2 pounds (907 g) carrots, peeled and cut into 1/2- inch thick rounds (about 6 cups)

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground cardamom

  • 1 1/4 cup (297 ml) freshly squeezed orange juice (from about 4 medium oranges)

  • 3 tablespoons (45 ml) honey

  • 1 teaspoon kosher salt; for table salt use half as much by volume

  • 1/4 teaspoon freshly ground black pepper

  • 1/3 cup raisins (1 1/2 ounces; 47 g)

  • 1 tablespoon (14 g) unsalted butter

  • 1/2 tablespoon orange zest

Directions

  1. In a large heavy-bottomed saucepot or Dutch oven, heat oil over medium heat until shimmering. Add the onions and cook, stirring occasionally, until softened and light golden-brown, 5 to 7 minutes. Add carrots and cook, stirring occasionally, for 3 minutes.

    Two image collage of overhead view of onions and carrot cooking in a dutch oven

    Serious Eats / Fred Hardy

  2. Add the cinnamon and cardamom and stir until coated and fragrant, about 30 seconds. Add the orange juice, honey, salt, and pepper and stir to combine. Bring to a simmer over high heat, then reduce heat to low, and simmer, covered, until the carrots are just tender, about 45 minutes, adjusting heat as needed to maintain gentle simmer.

    Overhead view of adding orange juice to carrots and onions

    Serious Eats / Fred Hardy

  3. Stir in raisins, and cook over high heat, stirring occasionally, until raisins are plump, carrots are very tender, and liquid has reduced to a glaze with a thin layer at the bottom of the pot, 2 to 5 minutes.

    Two image collage of adding raisins to dutch oven and a glaze formed over it

    Serious Eats / Fred Hardy

  4. Off heat add butter and zest, and stir until the butter and sauce form a glossy glaze. Season with additional salt and pepper to taste. Transfer to platter and serve. 

    Two image collage of adding butter and tzimmes added to a platter

    Serious Eats / Fred Hardy

    Special Equipment

    Large heavy-bottomed sauce pot or Dutch oven

    Notes

    Olive oil may be substituted for the butter in step 4, if dairy poses a problem for religious or dietary reasons.

Nutrition Facts (per serving)
164Calories
7gFat
26gCarbs
2gProtein
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories164
% Daily Value*
Total Fat 7g9%
Saturated Fat 2g8%
Cholesterol 4mg1%
Sodium 225mg10%
Total Carbohydrate 26g10%
Dietary Fiber 4g15%
Total Sugars 18g
Protein 2g
Vitamin C 25mg124%
Calcium 48mg4%
Iron 1mg4%
Potassium 420mg9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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