Haydari (Sautéed Carrots in Creamy Yogurt-Garlic Sauce)

Haydari (Sautéed Carrots in Creamy Yogurt-Garlic Sauce)

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  • 6 to 7 carrots, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Pinch of cumin
  • 3 cloves garlic, divided
  • 1/2 teaspoon turmeric
  • 16 ounces plain whole milk yogurt
  • 1 tablespoon chopped parsley
  • 1/2 cup chopped fresh mint
  • Pita bread, for serving (optional)


In a saucepan set over medium-low heat, cook carrots, olive oil, salt and cumin, covered, for about 5 minutes. Stir carrots; turn heat to low and add 2 crushed or thinly sliced cloves garlic. Cook for about 10 minutes more. Once carrots are tender, add turmeric. Remove from the heat and allow carrots to cool.

In a small bowl, combine yogurt, 1 minced clove garlic and a pinch of salt. Add yogurt to cooled carrots. Let stand for 10 minutes. Garnish with parsley and mint and serve in a large dish with pita bread.

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