Roasted Carrots in Urfa Chilli Oil & Spiced Yogurt
Spice up the right carrots, and feel like you pulled a rabbit out of a hat.
Equipment
- Aluminum Foil
Ingredients
For the Carrots
- 6 heritage carrots large, or 12 baby, green tops on
- 2 teaspoon urfa chilli plus more to serve
- 1 teaspoon cumin seeds crushed
- 1 teaspoon nigella seeds crushed
- ¼ teaspoon ajwain crushed
- 2 teaspoon amchoor
- 1 tablespoon light brown sugar
- 1 teaspoon fine sea salt
- 1 teaspoon fresh black pepper coarsely ground
- 2 tablespoon runny honey
- 1 teaspoon lemon zest finely grated
- 2 tablespoon lemon juice
- 2 tablespoon fenugreek fresh, finely chopped, optional
- 8 medjool dates pitted and chopped
- 4 tablespoon Giadzy olive oil
For the Yogurt & To Serve
- 2 tablespoon Giadzy olive oil
- 2 teaspoon chai masala
- 1 teaspoon fine sea salt
- 7 oz Greek yogurt
- pomegranate seeds to serve
- mint leaves finely chopped, to serve
Instructions
- Prep the Carrots, Dates, & Mint: Wash your hands with soap and water. Use a knife and a cutting board to slice any large carrots lengthwise from top to bottom. Leave the tops intact. Place them on a baking sheet lined with aluminum foil. Chop the dates and the mint leaves. Set aside in clean bowls.
- Mix the Urfa Chilli Oil Ingredients: Combine the spices, sugar, salt, pepper, honey, lemon zest and juice, and fenugreek (if using) in a small bowl. Use a molcajete as needed to grind the spices. Brush or spoon over the carrots and dates. Drizzle the oil over top.
- Roast the Carrots: Roast for 30 to 35 minutes, or until the carrots are cooked through and/or charred on the outside. Shake and baste the carrots halfway through cooking so they cook evenly.
- Heat the Chai Masala: If you're making your own chai masala blend, now is the time. Heat the oil in a saucepan. Add the chai masala to the pan. Sizzle for 30 seconds. Remove the pan from heat and add the salt. Mix well and let it cool. Turn off the stove.
- Add the Chai Masala to the Yogurt: Pour the chai masala mixture into the yogurt and stir to combine.
- Serve the Carrots & Chai Yogurt with the Toppings: While still warm, transfer the carrots and dates to a plate using tongs. Add a dollop or two of the chai yogurt. Add a drizzle of the urfa chilli oil from the baking sheet. Top with the pomegranate seeds, mint, and some urfa chilli flakes as desired.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/corn-meal-dumplings
Nutrition
Calories: 474kcalCarbohydrates: 66gProtein: 9gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.003gCholesterol: 2mgSodium: 1268mgPotassium: 799mgFiber: 8gSugar: 50gVitamin A: 15672IUVitamin C: 9mgCalcium: 152mgIron: 4mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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