Carottes Mchermla (جزر مشرملة) — Moroccan Carrots in Chermoula with Cumin and Paprika

• 600 gCarrots, peeled and sliced into 6 mm rounds
• 1500 mlWater (for boiling)
• 6 gFine sea salt (for boiling water)
• 12 gGarlic, finely grated
• 20 gFresh cilantro, finely chopped
• 15 gFresh parsley, finely chopped
• 4 gGround cumin
• 4 gSweet paprika
• 1 gGround turmeric (optional but traditional for color)
• 0.5 gCayenne pepper (optional for gentle heat)
• 30 mlFresh lemon juice
• 45 mlExtra-virgin olive oil
• 1 gBlack pepper, finely ground

Instructions

1. 1

   Bring 1500 ml water to a steady boil in a medium pot and dissolve 6 g salt in it. Add the sliced carrots and boil until tender but not mushy, about 10–12 minutes, then drain well and let steam-dry for 2 minutes.

2. 2

   While the carrots cook, make the chermoula in a bowl by mixing grated garlic, cilantro, parsley, cumin, paprika, turmeric, cayenne, 30 ml lemon juice, 45 ml olive oil, 3 g salt, and 1 g black pepper. Stir for 30 seconds so the herbs and spices fully hydrate in the oil and lemon, creating a thick, spoonable paste.

3. 3

   Return the drained carrots to the pot (off the heat) and add the chermoula plus 60 ml water. Toss thoroughly until every slice is coated, then set the pot over medium-low heat and simmer gently for 5–7 minutes so the carrots absorb the aromatics and the sauce clings.

4. 4

   Turn off the heat and rest the carrots for 10 minutes with the lid slightly ajar to concentrate flavor without overcooking. Serve warm or at room temperature, spooning any remaining chermoula from the pot over the top for a glossy finish.