A Taste of New Orleans and Beyond: Chef Sofina’s Carrot Pickle Recipe

If you’re a fan of bold flavors that fuse sweetness, tartness, and a touch of spice, you’re going to love this Carrot Pickle recipe from Chef Sofina Uong of Mr. Mao, a standout restaurant in New Orleans known for its “tropical roadhouse” vibe and globally inspired cuisine. This pickle highlights Chef Sofina’s flair for blending ingredients in surprising and delightful ways – like California Prunes. The results is a condiment that can elevate just about any meal.

The Inspiration Behind the Recipe

Chef Sofina’s Carrot Pickle is inspired by her love for preserving traditions and ingredients. Rooted in techniques common in South Asian and Middle Eastern cooking, this pickle incorporates California Prunes and dried apricots. These lend a natural sweetness, paired with the earthy crunch of carrots and onions. The Louisiana cane sugar nods to the chef’s regional roots, while spices like black mustard seeds, cumin, and turmeric bring a global dimension to the dish.

It’s perfect as a side or as a topping for rice, grilled meats, or fish. It’s even a tangy addition to a charcuterie board – this pickle is as versatile as it is delicious.

Why You’ll Love This Recipe

• Simple yet flavorful: The bold spices and naturally sweet fruits combine for a flavor explosion.
• Perfect for gifting: Its small-batch size makes it a thoughtful homemade gift.
• Flexible: Use it as a condiment, a salad topping, or even a sandwich spread.
• Chef-approved: This recipe has been fine-tuned by Chef Sofina herself, ensuring restaurant-quality results at home.

Serving Suggestions

This Carrot Pickle is a flavor-packed addition to your table. Pair it with:

• A warm bowl of basmati rice and lentils.
• Grilled or roasted meats and fish for a sweet-and-tangy contrast.
• Cheese boards or charcuterie platters for a unique twist.
• A crusty baguette and soft cheese for a quick snack.

Iranian Prune and Carrot Pickle

This Iranian-inspired Prune and Carrot Pickle is a vibrant mix of tart, sweet, and spicy flavors. It’s a perfect pairing with grilled meats, rice dishes, or even as a unique topping for flatbreads. Packed with the bold sweetness of California Prunes and dried apricots, this dish delivers complex layers of flavor with every bite.

You May Not Think “Pickle” When You Think Prune — But You Should

Pickled Prunes from The Delicious Life

These Pickled Prunes from The Delicious Life are a unique balance of sweet, tangy, and spiced flavors. They transform California Prunes into a versatile condiment. Simmered with vinegar, sugar, and aromatic spices like star anise and black peppercorns, the Prunes take on a rich, complex flavor perfect for pairing with savory dishes. Serve these pickled gems alongside roasted meats, charcuterie boards, or creamy cheeses for a sophisticated and unexpected twist.

Get the prune pickle recipe>

California Prune Mostarda

California Prune Mostarda isn’t a traditional pickle, but it shares similar qualities with its sweet, tangy, and spicy flavor profile. Made with California Prunes, mustard seeds, vinegar, and sugar, this vibrant condiment offers a burst of sweetness from the prunes. The sweet-tart flavor is balanced by the sharpness of mustard and a touch of heat. The result is bold and tangy flavors that make an excellent accompaniment to meats, cheeses, and even roasted vegetables.

Get the mostarda recipe>

Iranian Prune and Carrot Pickle

Sofina Uong

This vibrant Iranian-inspired Prune and Carrot Pickle is a delightful blend of sweet, tart, and spicy flavors. California Prunes and dried apricots add natural sweetness, while aromatic spices like black mustard seeds, cumin, and fennel create layers of complexity. Perfect as a condiment or side dish, this pickle pairs beautifully with rice dishes, grilled meats, or even cheese platters. The longer it rests, the better the flavors meld, making it a versatile addition to your table. Cut it in half if this recipe seems to be more than you need, but it also makes a great holiday gift!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Ferment/Rest 4 hours hrs

Total Time 4 hours hrs 35 minutes mins

Course Condiment

Cuisine Iranian

Servings 10

Calories 688 kcal

Equipment

• large skillet

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 cups chopped California Prunes
• 2 cups chopped dried apricots
• 2 cups grated carrots
• 2 cups sliced red onions
• 2 cups Louisiana cane sugar
• 1 cup neutral oil
• 1 cup sherry vinegar
• 2 cups water
• 1 cup black mustard seeds
• ½ cup cumin seeds
• ¼ cup fennel seeds
• ¼ cup coriander seeds
• 1 TBSP ground turmeric
• 2 TBSP chile flakes
• 1 TBSP salt
• Optional: 1 tsp asafetida
• Optional: Chopped fresh coriander

Instructions

 

Macerate the Fruit:

• In a bowl, combine the chopped Prunes, dried apricots, water, and sherry vinegar. Let soak for 4 hours or overnight to allow the fruit to plump.

Toast the Spices:

• In a large pan or skillet, heat the neutral oil over high heat. Add the black mustard seeds and sauté until they pop and smell nutty. Reduce the heat to medium, then add the cumin seeds, fennel seeds, coriander seeds, ground turmeric, and chile flakes. Toast for about 1 minute, stirring constantly.

Cook the Vegetables:

• Add the sliced red onions to the pan and sauté for about 3 minutes until they soften. Stir in the grated carrots and cook for an additional 2 minutes.

Caramelize the Sugar:

• Sprinkle the cane sugar over the onion and carrot mixture. Allow it to melt and bubble slightly, caramelizing the mixture.

Combine and Cook:

• Add the macerated California Prunes and apricots (including any remaining liquid) to the pan. Stir well and cook until the liquid has mostly evaporated. The onions and carrots should begin to meld together, and the fruit should soften but still retain its shape.

Finish:

• Remove the pan from heat and stir in the optional asafetida, if using. Let the pickle cool completely.

Optional Garnish:

• Add chopped fresh coriander before serving for extra flavor. (For extended shelf life, omit the fresh coriander.)

Notes

This pickle should be tart, sweet, and spicy. Store in a clean, airtight container in the refrigerator for up to 2 weeks. The flavors will deepen over time, making it even more delicious.

Nutrition

Serving: 1portionCalories: 688kcalCarbohydrates: 106gProtein: 9gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 15gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 765mgPotassium: 1151mgFiber: 12gSugar: 78gVitamin A: 6168IUVitamin C: 7mgCalcium: 196mgIron: 8mg

Keyword Apricot Pickle, Carrot Pickle, Iranian Pickle, Prune Pickle

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Chef Sophina Uong: Culinary Innovator

Chef Sophina Uong is a celebrated chef known for her globally inspired, boldly flavored dishes that reflect her Cambodian heritage and diverse culinary influences. Born to Cambodian refugees and raised in California, Sophina grew up surrounded by the rich flavors of Southeast Asia and a wide array of multicultural cuisines, which shaped her adventurous approach to food. Her two-decade career spans notable kitchens across the West Coast and New Orleans, where she has become known for her playful yet sophisticated cooking style.

As the chef and co-owner of Mr. Mao in New Orleans, Sophina combines her love of bold ingredients and global flavors with a commitment to creating joy-filled dining experiences. The restaurant’s “tropical roadhouse” menu showcases her knack for blending diverse culinary traditions into creative, approachable dishes. Beyond the kitchen, she is a passionate advocate for sustainability, inclusivity, and mentorship within the culinary industry, cementing her reputation as a trailblazer and beloved chef.