Recipe by May I Have That Recipe | Makes: 4 cups | Time: <1 hr + chill time
4 large carrots, peeled and trimmed
1 tsp sea salt
3 tbsp lemon juice
1.5 tbsp extra virgin olive oil
1 tsp sweet paprika
1 tsp cumin
1/2 tsp sumac
1/3 cup chopped fresh cilantro
Slice the carrots into 3/4″ rounds.
Place carrots in a medium size pot, add water so it covers about 2″ above the carrots and the salt. Bring to a boil and reduce the heat slightly so they can keep boiling. Cook for 45 minutes or until the carrots are tender, but not mushy.
Drain them well, transfer them to large bowl and immediately add the lemon juice, olive oil, paprika, cumin and sumac and toss well. Add the chopped cilantro or parsley, toss again and refrigerate until ready to serve