Spicy Moroccan Carrot Salad

• carrots↗2 lbs
• olive oil↗1⁄3 cup

  plus extra to garnish

• onion↗1

  minced

• sugar↗1 teaspoon
• garlic cloves↗3

  crushed

• serrano chili↗1

  minced (and seeded, if you want less heat)

• green onion↗1

  minced

• ground cloves↗1⁄8 teaspoon
• ground ginger↗1⁄4 teaspoon
• ground coriander↗1⁄2 teaspoon
• ground cinnamon↗3⁄4 teaspoon
• sweet paprika↗1 teaspoon
• ground cumin↗1 teaspoon
• white wine vinegar↗1 tablespoon
• preserved lemon1 tablespoon

  chopped (Quick Preserved Lemon)

• kosher salt↗
• cups fresh cilantro, coarsely chopped plus extra to garnish↗2 1⁄2
• cup Greek yogurt, chilled↗1⁄2

Step-by-step instructions

1. 1

   Peel carrots and dice them; place in a large saucepan and cover with salted water.

2. 2

   Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.

3. 3

   Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).

4. 4

   Remove from heat and season liberally with salt, stir well, and let cool.

5. 5

   Before serving, stir in the cilantro, taste and adjust seasonings accordingly.

6. 6

   Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.