Poached Carrots on Dill Yogurt by Tanerxaydin

Ingredients

• 450g (1 lb) small to medium carrots, peeled and trimmed
• 1/4 cup water
• 1/2 tsp salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 cup (240g) plain greek yogurt
• 2 tbsp fresh dill, finely chopped
• 1 tbsp yuzu juice (or fresh lemon juice)
• 1/4 cup (30g) roasted pistachios, roughly chopped
• 1/4 cup (40g) pomegranate seeds

Instructions

1. Prepare the carrots: Peel and trim the carrots. If they are large, cut them in half lengthwise for even cooking.
2. Poach the carrots: Place the prepared carrots in a medium saucepan. Add 1/4 cup water and 1/2 tsp salt. Cover the pan and cook over medium-low heat for 25-30 minutes, or until the carrots are tender when pierced with a fork but still hold their shape. The water should mostly evaporate, leaving the carrots in their concentrated juices.
3. Prepare the dill yogurt: While the carrots are poaching, combine the Greek yogurt, finely chopped fresh dill, and yuzu juice in a small bowl. Season with a pinch of salt and pepper, mixing well until thoroughly combined.
4. Assemble the dish: Spread the dill yogurt evenly on a serving platter or individual plates. Carefully arrange the warm poached carrots over the yogurt bed.
5. Garnish and serve: Sprinkle the roughly chopped roasted pistachios and fresh pomegranate seeds over the carrots. If desired, drizzle with any remaining concentrated poaching liquid from the pan before serving immediately.