It’s a love letter to food’s ability to bridge cultures, sparking curiosity and underscoring humanity’s need for connection and belonging. Seattle chef Omid Roustaei, author of the new cookbook, “Bitter & Sweet: Global Flavors from an Iranian American Kitchen,” joined us to share a delicious dish.
Built on more than 20 years of cooking, teaching, and demonstrating the power of food to build bridges, “Bitter & Sweet” is not only a collection of 75 recipes but also the story of an immigrant’s journey from Iran to America and his appreciation for Iranian and global cuisines.
ROASTED CARROTS WITH FETA SUMAC SPREAD
MAKES 4 SERVINGS (Vegetarian & Gluten-free)
Roasting carrots seals in their flavor, intensifies their natural sugars, and leaves them tender on the inside and crispy on the outside. The savory, tangy feta sumac spread pairs perfectly with the sweetness of the roasted carrots, making this a great side dish for any meal.
FOR THE CARROTS
8 carrots (about 1 1/2 lb/ 680 g total)
2 tablespoons olive oil 1 teaspoon apple
cider vinegar
1/2 teaspoon sea salt
1/4 teaspoon chipotle pepper powder
1/2 teaspoon ground cumin
1 teaspoon ground sumac
FOR THE FETA DRESSING
1/4 lb (115 g) feta cheese
13 cup (80 ml) European- style yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil 1 clove garlic
1/4 teaspoon ground black pepper
FOR THE TOPPING
2 tablespoons toasted pine nuts
2 dates, chopped
2 teaspoons ground sumac
2 tablespoons chopped fresh parsley
DIRECTIONS
Preheat the oven to 400F (200C).
To prepare the carrots, cut them in half lengthwise to give them a bit more surface area for caramelization and to get them to cook faster. In a large mixing bowl, whisk together the remaining ingredients. Then add the carrots and—using your hands—toss them until they’re fully coated.
Lay the carrots out on a baking sheet in a single layer with the cut side down. Roast them until they are golden and have become crisp and tender, 20–25 minutes. Be sure to flip them once.
To make the feta dressing, while the carrots are roasting, pull out your food processor, add the ingredients, and process until you have a smooth and creamy mixture.
Spread the feta mixture onto a serving platter. Arrange the carrots on top, and then sprinkle with the pine nuts, dates, sumac, and parsley.