Carrot Salad with Spices and Pistachios

Photo and styling by Béatrice Peltre

When it comes to using carrots in a salad, we often think about grating them to add crunch and color. This recipe takes a completely different direction as here the carrots are steamed instead and served cold. Sometimes people will slice the carrots but I prefer how the salad looks when they’re cut into larger sticks. Either way works.

Serves 4

1 pound plus 2 ounces (500g) carrots
1 teaspoon cumin seeds
3 tablespoons olive oil
3 garlic cloves, peeled and finely grated
2 tablespoons lemon juice
2 tablespoons orange juice
⅛ teaspoon ground sumac
⅛ teaspoon ground cinnamon
1 teaspoon honey
sea salt and pepper
¼ cup finely chopped coriander (cilantro)
2–3 tablespoons unsalted shelled green pistachios, chopped coarsely

Peel the carrots and, depending on the size, cut them in half lengthwise. If they are too big, quarter them lengthwise. Steam for 20 minutes, or until fork tender; set aside.

In a frying pan, add the cumin seeds and roast them for 2 minutes, or until fragrant. Transfer to a mortar and, using the pestle, grind them into a fine powder.

Heat 1 tablespoon of olive oil in a frying pan. When warm, add the garlic and cook over low heat without browning for a few minutes. In a small bowl, combine the lemon juice, orange juice, cumin powder, sumac, ground cinnamon, 2 tablespoons olive oil, honey and the warm garlic from the pan. Season with salt and pepper. Dress the carrots in this sauce and add the chopped coriander. Serve with chopped pistachios.

This recipe appeared in the Fall 2023 issue as part of a larger story on Fall Carrots.