Photo by Yudi Ela, food styling by Susie Theodorou, prop styling by Sophie Strangio
“This is something I do often: Take a spice and turn it into a dry, savory sprinkle,” says Andy Baraghani. “For this nut-free riff on Egyptian dukkah, I toast coriander seeds (the ones from Burlap & Barrel are especially fresh tasting) and sesame seeds, then crush them in a mortar and pestle with shredded coconut flakes and dried chiles. This lends heat, sweetness, and crunch to these tender coconut-braised carrots. And it lasts for a few days, so I dust it on everything: soups, stir-fries, oats.” Look for big, meaty carrots, which char nicely and won’t fall apart as they slowly braise in the spicy coconut milk mixture.