Ingredients
1/4 cup shelled pistachios
Coarse salt and ground pepper
1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick)
1/4 cup raisins
3 tablespoons lemon juice (from 1 lemon)
2 garlic cloves, mashed to a paste
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
2 tablespoons extra-virgin olive oil
1/4 cup fresh cilantro leaves
Preparation
Directions 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. 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. 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. Add carrots, pistachios, and cilantro to dressing; toss to combine.
