Ingredients
1 teaspoon cumin seeds
1 1/2 pounds carrots, coarsely grated (about 12 medium carrots)
1/4 cup golden raisins
1/4 cup fresh orange juice
4 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
Coarse salt
Pinch of cayenne pepper (optional)
1/2 cup loosely packed fresh cilantro
Preparation
Toast cumin seeds in a small skillet over medium heat, tossing occasionally, until they are fragrant and a shade darker, about 2 minutes. Lightly crush cumin seeds using a mortar and pestle, or using the flat side of a large knife. Set crushed seeds aside.
Toss grated carrots, golden raisins, and orange and lemon juices together in a medium bowl. Add oil and crushed cumin seeds; season with salt. Add cayenne, if desired; toss in cilantro.
