- 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.