Carrots with coriander, cumin and mint
Looking for a simple, tasty and exotic vegetable side dish? This easy-to-make and remarkably tasty Middle Eastern carrot dish could fit the bill.
The cooking process is as straightforward as boiling some carrots (which have been cut into batons) and tossing them with a mixture that includes ground cumin, coriander and fresh mint. These seasonings really brings out the carrots’ natural sweetness.
You can use pre-ground spices if you want, but we know from our own experience that it doesn’t taste anywhere near as good. Lightly toasting whole cumin and coriander seeds before grinding them with a mortar and pestle releases their distinct taste and fragrance and adds a wonderful aromatic burst of flavor to the dish. If you don’t have a mortar and pestle then you can grind the seeds in a spice or coffee grinder instead. Failing that, you could even use the bottom of a heavy pan to crush the spices. (There’s no need for the spices to be finely ground because a bit of texture actually works well with this dish.)
For something a little more showy, use whole baby carrots if you can get them and keep some of their green tops attached for some contrasting color. This dish can also be served hot or cold.
1½ teaspoons cumin seeds
¾ teaspoon coriander seeds
¾ teaspoon salt
½ garlic clove — minced
1½ tablespoons extra virgin olive oil
1 teaspoon lemon juice
1 tablespoon finely chopped fresh mint