Pickling and then grilling carrots gives them a briny and charred flavor that matches perfectly with the spicy charmoula sauce. Slideshow:  More Grilled Vegetable Recipes 

February 2015


Credit: © Nicolas Gourguechon

Recipe Summary test

40 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, toast the black peppercorns over moderately high heat, swirling the pan, until fragrant, about 3 minutes. Add the vinegar, 1 1/2 cups of water and the 2 tablespoons of kosher salt and bring to a boil. Remove from the heat and stir in the carrots. Let stand for at least 1 hour or up to 1 day.

  • Meanwhile, in a small skillet, toast the cumin seeds over moderately high heat, swirling the pan often, until fragrant, about 2 minutes. Pour the seeds into a blender. Add 1/2 cup of the parsley leaves, the chopped carrot tops, cilantro leaves, chile, garlic and ice. Blend into a coarse paste, then drizzle in the tahini and puree until a smooth sauce forms. Stir in the lemon juice and remaining 1/4 cup of water and season the charmoula sauce with salt and pepper.

  • Drain the carrots and discard the brine, or save it to use again. Pat the carrots dry and toss them with 1 tablespoon of the olive oil. Light a grill or heat a cast-iron grill pan. Add the carrots and grill over high heat until crisp-tender and grill marks appear, about 8 minutes. Transfer the carrots to a plate and let cool to room temperature.

  • Pour all but 2 tablespoons of the charmoula onto a platter and scatter the grilled carrots over the sauce. In a bowl, toss the remaining 1 cup of parsley leaves with the reserved 2 tablespoons of charmoula and the remaining 1 tablespoon of olive oil and scatter over the carrots. Sprinkle with the chopped almonds and serve.