- ACTIVE: 20 MIN
- TOTAL TIME: 1 HR 45 MIN
- SERVINGS: 4
These spicy, tangy cooked carrots are fragrant with cumin, caraway and mint. At Zahav, Michael Solomonov offers them as meze (small plates), but he also recommends serving them tossed with greens as a salad, or alongside chicken or salmon in charmoula.
- 2 tablespoons grapeseed oil
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground caraway
- 5 large carrots (1 1/2 pounds), halved crosswise
- Kosher salt
- 1 orange—1/2 teaspoon finely grated orange zest plus 2 tablespoons orange juice
- 1 lemon—1/2 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice
- 1 jalapeño—halved lengthwise, seeded and thinly sliced crosswise
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped mint
- In a large, deep skillet, heat the oil. Add the garlic, cumin and caraway and cook over moderately low heat until fragrant, 1 minute. Add the carrots, a generous pinch of salt and enough water to just cover the carrots and bring to a boil. Simmer over moderately low heat, turning once, until crisp-tender, 12 to 15 minutes. Using tongs, transfer the carrots to a plate. Let cool completely, then cut into 1/2-inch rounds.
- Meanwhile, boil the braising liquid over moderately high heat until reduced to 1/2 cup, about 15 minutes. Stir in the orange and lemon zest and juice.
- In a serving bowl, toss the carrots with the jalapeño and the reduced braising liquid and season with salt. Refrigerate until well chilled, about 1 hour. Stir in the cilantro and mint and serve.