Roasted Carrot, Charred Date and Pistachio Dukkah

Braised Giant Beans with Spinach (Gigantes me Spanaki)
April 25, 2016

Roasted Carrot, Charred Date

Ingredients:

Yield: 4 servings

  • servings 3 tablespoons extra virgin olive oil, divided, plus more for garnish
  • 24 multicolored baby carrots, cleaned and ends trimmed short
  • 2 cloves garlic, crushed
  • 6 thyme sprigs, fresh
  • 2 oranges, juice of and zest
  • 3 tablespoons pistachio dukkah spice (recipe follows)
  • 12 Medjool dates, split and pit removed
  • 1/3 cup labneh (recipe follows)
  • As needed micro cilantro for garnish

Method:
Preheat the oven to 325°F.
In a large ovenproof sauté pan over medium-high heat, add 2 tablespoons of olive oil and the carrots. Gently roll the carrots to get color on each side, about 5 minutes per side. Add the thyme and the crushed garlic cloves and place in the pre-heated oven for 5 minutes.
Remove the carrots from the oven and toss in a mixing bowl with the zest and juice of one orange and the remaining 1 tablespoons of olive oil. Set aside.
In the same sauté pan over medium heat, add the dates and sear on the split side until golden, about 3 minutes. Remove from heat, and toss the dates in the bowl with the carrots.
Take a large platter or 4 plates and smear the labneh on the bottom of the plates in a circle, covering almost the entire bottom. Season the labneh with the sprinkling of pistachio dukkah spice.
If using individual plates, place 6 carrots on each plate. If not, pile all of the carrots on the platter. Scatter the seared dates over the top.
To finish the dish, top with a few sprigs of micro cilantro. Drizzle extra virgin olive oil over the top and garnish with orange zest from the remaining orange. Serve right away.

 

Pistachio Dukkah Spice

Ingredients:

  • ¼ cup sesame seeds
  • ½ cup pistachios
  • 4 tsp. coriander seeds, whole
  • 4 tsp. cumin seeds, whole
  • ½ tsp. black pepper, fresh cracked
  • 1 tsp. sea salt

Method:
Preheat oven to 350F. Spread the pistachios over a baking tray and cook in preheated oven for 3-4 minutes or until toasted.
Place the toasted pistachios in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the pistachios.
Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the crushed spices, pepper and salt to the pistachio mixture and mix well. Ready to enjoy.