Persian-Style Raisin Carrot Salad (Keshmeshi)

Peel the carrots and grate them using a coarse grater to maintain a pleasant crunch and texture.

Rinse the raisins thoroughly under cold water, then drain well and pat dry if needed.

In a large mixing bowl, whisk together the olive oil, lemon juice, orange juice, honey, ground ginger, cinnamon, salt, and black pepper until the dressing is smooth and well emulsified.

Add the grated carrots and raisins to the bowl. Gently toss with a fork or spatula until all ingredients are evenly coated with the dressing.

Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, allowing the flavors to fully develop and harmonize.

Before serving, gently toss the salad once more and garnish with fresh mint leaves for a burst of freshness.