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Pomegranate-Glazed Carrots

['1 tablespoon olive oil', '1 pound carrots, cut diagonally into 1/4-inch-thick slices', '1 cup pomegranate juice', '1 (3-inch) cinnamon stick', '1/2 teaspoon salt', '1/8 teaspoon black pepper', '3/4 teaspoon coriander seeds', 'toasted and lightly crushed']

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and saut, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute. Discard cinnamon stick and serve carrots hot or at room temperature.

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