lb carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick
1/4
cup raisins
3
tbsp lemon juice (from 1 lemon
2
garlic cloves, mashed to a paste
1/2
tsp ground cumin
1/2
tsp paprika
1/4
tsp ground cinnamon
1/8
tsp ground cayenne pepper
2
tbsp extra-virgin olive oil
1/4
cup fresh cilantro leaves
Directions
1.
Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
2.
In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
3.
In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
4.
Add carrots, pistachios, and cilantro to dressing; toss to combine.
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By
Daniela
