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A winner from the Ramadan story I worked on for Bon Appétit back in 2022, this veggie side dish works well for a multitude of reasons. The shawarma spice blend in combination with the
sweet, crisp-tender carrots is surprisingly delightful, and the firm but succulent texture
from the high-heat roast keeps this from feeling like glorified baby food. The juicy herb
salad on top is my favorite part, made with sweet dates, a medley of herbs, sharp red
onion, some chilis, and a bit of lemon juice for brightness. It is the perfect texture and
flavor pairing for the earthy, spiced carrots that sit atop creamy labneh.
The spices in the ingredient list may seem overwhelming, but trust the blend.
Combined, they lend a unique and important flavor that truly delivers on that shawarma-
like taste. Of course, if homemade seasoning isn’t your thing, an equal amount of
prepackaged shawarma spice blend will do the trick, too.

Ingredients

FOR THE CARROTS

½ teaspoon Peni Miris Cinnamon
½ teaspoon ground Nandini Coriander
½ teaspoon ground Jodhana Cumin
½ teaspoon Pragati Turmeric
½ teaspoon sweet paprika
¼ teaspoon freshly crackled Aranya Black Pepper
⅛ teaspoon ground Baraka Cardamom
⅛ teaspoon ground Kandyan Cloves
2 garlic cloves, finely grated
2 teaspoons Surya Salt or Diamond Crystal kosher salt
¼ cup (60ml) olive oil
1 ½ pounds (680g) medium carrots, trimmed and halved lengthwise or chopped parsnips or sweet potatoes (adds about 10 minutes to the roast)

FOR THE HERB SALAD AND ASSEMBLY

2 tablespoons fresh lemon juice, plus more as needed
1 tablespoon extra virgin olive oil, divided
1 teaspoon Diamond Crystal kosher salt or Surya Salt, divided
1 small red onion, thinly sliced
7 Medjool dates, pitted, roughly chopped
2 jalapeños, seeds removed, roughly chopped
1 cup (30 to 50g) roughly chopped tender herbs (such as cilantro, dill, or parsley)
1 cup (240ml) labneh or whole-milk Greek yogurt

Methods

To roast the carrots: Place a rack in the middle of the oven and preheat to 450°F (230°C).
Put the cinnamon, coriander, cumin, turmeric, paprika, pepper, cardamom, cloves, garlic, salt, and olive oil in a small bowl and stir to combine.
Toss the carrots with the spice mixture on a large rimmed baking sheet until evenly coated. Transfer to the oven and roast until the carrots are crisp-tender and deeply browned, 15 to 20 minutes. Remove the pan from the oven and let it cool.
To make the herb salad and assemble: Whisk the lemon juice, olive oil, and ½ teaspoon of the salt in a medium bowl. Add the red onion, dates, jalapeños, and herbs and toss to coat. Taste the salad and add more lemon juice if needed.
Stir the labneh and remaining ½ teaspoon salt in a small bowl.
To serve, spread the labneh on a platter, scatter the carrots over it, and top with the salad.

This Recipe Features

BESTSELLER

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Aranya Black Pepper

To elevate the simplest of dishes with a complex, layered heat.

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Chai Masala

Our dream blend, to make a perfect cup of masala chai every time.

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BESTSELLER

Zaynab's Shawarma Spiced Carrots

Recipe by: Zaynab Issa author of Third Culture Cooking: Classic Recipes for a New Generation

Serves: 4-6

Ingredients

FOR THE CARROTS

½ teaspoon Peni Miris Cinnamon
½ teaspoon ground Nandini Coriander
½ teaspoon ground Jodhana Cumin
½ teaspoon Pragati Turmeric
½ teaspoon sweet paprika
¼ teaspoon freshly crackled Aranya Black Pepper
⅛ teaspoon ground Baraka Cardamom
⅛ teaspoon ground Kandyan Cloves
2 garlic cloves, finely grated
2 teaspoons Surya Salt or Diamond Crystal kosher salt
¼ cup (60ml) olive oil
1 ½ pounds (680g) medium carrots, trimmed and halved lengthwise or chopped parsnips or sweet potatoes (adds about 10 minutes to the roast)

FOR THE HERB SALAD AND ASSEMBLY

2 tablespoons fresh lemon juice, plus more as needed
1 tablespoon extra virgin olive oil, divided
1 teaspoon Diamond Crystal kosher salt or Surya Salt, divided
1 small red onion, thinly sliced
7 Medjool dates, pitted, roughly chopped
2 jalapeños, seeds removed, roughly chopped
1 cup (30 to 50g) roughly chopped tender herbs (such as cilantro, dill, or parsley)
1 cup (240ml) labneh or whole-milk Greek yogurt

Methods

To roast the carrots: Place a rack in the middle of the oven and preheat to 450°F (230°C).
Put the cinnamon, coriander, cumin, turmeric, paprika, pepper, cardamom, cloves, garlic, salt, and olive oil in a small bowl and stir to combine.
Toss the carrots with the spice mixture on a large rimmed baking sheet until evenly coated. Transfer to the oven and roast until the carrots are crisp-tender and deeply browned, 15 to 20 minutes. Remove the pan from the oven and let it cool.
To make the herb salad and assemble: Whisk the lemon juice, olive oil, and ½ teaspoon of the salt in a medium bowl. Add the red onion, dates, jalapeños, and herbs and toss to coat. Taste the salad and add more lemon juice if needed.
Stir the labneh and remaining ½ teaspoon salt in a small bowl.
To serve, spread the labneh on a platter, scatter the carrots over it, and top with the salad.