Fire-Blistered Baby Carrots with Sizzling Pumpkin Seed Dukkah & Pomegranate Glaze over Whipped Labneh Tahini

Instructions

1. 1

   Place a large cast-iron skillet or grill pan over high heat until smoking hot. In a bowl, toss 1.5 lbs multicolored baby carrots with 1 tbsp extra virgin olive oil and 0.75 tsp kosher salt until glossy and evenly coated.

   5 min

   Tip: Leave half an inch of leafy carrot tops intact—they crisp up deliciously and make the plating look effortless and rustic.

2. 2

   Transfer the seasoned baby carrots to the dry smoking skillet in a single layer. Sear without moving for 3 to 4 minutes until deeply blackened and blistered on the underside, then roll and char the other sides for an additional 4 to 5 minutes until smoky and tender-crisp.

   9 min

   Tip: Do not crowd the skillet; if your carrots are thick, halve them lengthwise so they blister quickly without turning mushy.

3. 3

   While the carrots blister, prepare the base. In a medium mixing bowl, vigorously whisk together 1 cup thick labneh, 0.33 cup raw sesame tahini, 1 clove garlic, 1 tbsp fresh lemon juice, 0.5 tsp kosher salt, and 3 tbsp ice water until the mixture transforms into a pale, velvety, spreadable cream.

   4 min

   Tip: The ice water causes the tahini to emulsify and seize slightly before blooming into an ultra-fluffy texture.

4. 4

   In a small saucepan or skillet over medium heat, warm 3 tbsp extra virgin olive oil. Add 0.25 cup raw pepitas, 1 tbsp white sesame seeds, 1 tsp coriander seeds, 0.5 tsp cumin seeds, and 1 tsp Urfa biber or Aleppo pepper. Toast, swirling continuously, for about 2 minutes until the seeds pop, turn nutty and aromatic, and sizzle in the amber oil. Remove from heat immediately.

   3 min

   Tip: Keep the heat controlled—the seeds go from beautifully toasted to bitter in seconds. Take the pan off heat the moment you hear the first pepita pop.

5. 5

   Once the carrots are blistered and yield to a knife tip, reduce the skillet heat to low. Pour in 2 tbsp pomegranate molasses, 1 tsp wildflower honey, and the remaining 1 tbsp fresh lemon juice. Toss the carrots briskly for 1 minute until the syrupy glaze bubbles and clings tightly to the blistered skins, then remove the pan from heat.

   2 min

   Tip: The high sugar content in pomegranate molasses burns quickly, so keep them rolling rapidly in the pan just until sticky.

6. 6

   Smear the whipped labneh tahini generously across a shallow serving platter using the back of a large spoon to create generous swooshes and valleys. Pile the glazed, piping-hot carrots dramatically down the center.

   2 min

   Tip: Warm carrots melting gently into cool whipped labneh is the ultimate textural and temperature contrast.

7. 7

   Spoon the sizzling spiced seed dukkah and its fragrant infused oil all over the carrots and labneh. Scatter with 0.25 cup fresh pomegranate arils, 0.25 cup fresh dill, 0.25 cup fresh mint leaves, and dust the platter with 1 tsp ground sumac and the remaining 0.25 tsp kosher salt. Serve immediately with warm flatbread.

   2 min

   Tip: Always tear your mint and dill with your fingers rather than chopping them with a knife to avoid bruising their delicate essential oils.