Persian-style carrots with dried apricots

Made by Deanne at Sept 2011 Potluck

From "Madhur Jaffrey's World Vegetarian"

2T olive oil
1 small onion
4 medium carrots (I used purple carrots to get purple/orange contrast) cut in slight diagonals
6 whole dried turkish apricots (deseeded and chopped finely).
(These apricots are available at Maiwand Market on Fremont Blvd in Centerville)
A little honey, to taste
1/4 t salt
1/4 pint water or vegetable stock

Method:

Put oil into a large frying pan and set over medium-high heat.
When hot, put in the onion, carrots and apricot halves.
Stir and saute for about 5 minutes or until all ingredients just start to brown.
Add the honey and salt and stir for 10 seconds.
Pour in stock/water and bring to the boil.
Cover and cook on medium-high heat for about 4 minutes or until the liquid is absorbed and the carrots are tender.