Pomergranate-Roasted Carrots with Lentils, Labneh, and Carrot-Top Zhoug by Dana Frank and Andrea Slonecker

 Eva Kolenko

Eva Kolenko

The spices of the Middle East are wonderful mates for a good bottle. Think of the assertiveness of cumin and coriander, the warmth of cardamom and cloves, and the lip-smacking zip of fresh chiles as perfect foils to juicy red wine, such as a Southern Rhône grenache blend. And here we mean the glugable, fresh grenache that’s brimming with juicy berries and floral notes, and made in either stainless- steel or cement vessels. Look for lower-alcohol wines, which pair nicely with a bit of heat. This dish is ideal for most Southern Rhone reds and certainly for one from the Côtes du Rhône Villages. These wines can be made of about twenty permitted grape varieties. At least 50 percent of the blend has to be grenache, and syrah and mourvèdre must comprise at least 20 percent. But between the three of them they have to total 80 percent of the blend. The point is that grenache is the dominant grape in these blends, and the focal point of this pairing.

Zhoug, the spicy green condiment popular in Yemen and Israel, gets a twist here, made with earthy carrot tops instead of parsley. Zhoug can be quite hot, so we dialed back the chiles to complement the wine’s acidity—add more if you want the heat. Look for colorful farmers’ market carrots with bushy green tops. They take a roll in tangy pomegranate molasses before roasting in a hot oven, giving way to caramelized, crispy tips and perfectly tender flesh. Partnered with garlicky lentils, labneh (the thick Levantine spread), and a just-spicy Middle Eastern green sauce, you’ll have a vegetarian dinner that will make even the pickiest meat eater happy.

SERVES 4 to 6

INGREDIENTS

Lentils

  • 11⁄2 cups green lentils du Puy

  • 1⁄2 yellow onion, halved again 2 ribs celery, quartered

  • 1  large carrot, quartered

  • 2 cloves garlic,

  • 1 smashed and 1 minced 3 tablespoons extra-virgin olive oil Kosher salt

  • Freshly ground black pepper

  • Carrots

  • 2 pounds rainbow carrots (reserve tops)

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons pomegranate molasses

  • 1 teaspoon kosher salt

  • Freshly ground black pepper

Zhoug

  • 1 teaspoon coriander seeds

  • 1 teaspoon cumin seeds

  • 1⁄2 teaspoon cardamom seeds (from about 6 whole green pods)

  • 1⁄2 teaspoon whole cloves

  • 1⁄2 teaspoon kosher salt, or to taste

  • 2 serrano chiles, seeded and sliced

  • 2 cloves garlic, peeled

  • 1 1⁄2 cups cilantro sprigs, leaves and stems separated, stems chopped

  • 1 1⁄2 cups carrot top leaves (stems discarded)

  • 1⁄2 cup extra-virgin olive oil

  • 1 tablespoon fresh lime juice

  • Heaping 1⁄2 cup labneh (see Note)

  • 1⁄3 cup pomegranate seeds

To make the lentils: Place the lentils, onion quarters, celery, carrot, and smashed garlic clove in a medium saucepan and add enough water to cover the lentils by 2 inches. Add

1 tablespoon of the oil and 1 teaspoon salt. Bring to a boil over medium- high heat, then decrease the heat to maintain a gentle simmer and cook until the lentils are tender but still hold their shape, 20 to 25 minutes. Drain, reserving about 1⁄  cup of the cooking liquid. Return the lentils to the pan and immediately stir in the minced garlic clove and remaining 2 tablespoons oil while they are hot. Season with salt and pepper and set aside to cool. (If needed, add a splash of the cooking liquid to loosen the lentils just before serving.)

To make the carrots: Preheat the oven to 450°F. Scrub the carrots and decide whether to peel them; it’s nice to leave the peels on if they are thin and not too gnarly. Halve lengthwise any carrots that are more than 1 inch in diameter, leaving the dainty ones whole.  In  a large bowl, toss the carrots with the oil,  1 tablespoon of the pomegranate molasses, the salt, and several grinds of pepper until evenly coated. Spread

the carrots and any excess marinade on a large rimmed baking sheet and roast until they are very tender, deeply browned, the skins are wilted, the tips are a little chewy, and they’re almost candylike (the smaller ones even more so), 25 to 30 minutes, turning once when the bottoms are nicely browned.

Remove the pan from the oven and immediately drizzle the hot carrots with the remaining 1 tablespoon pomegranate molasses, tossing to coat. Set aside to cool slightly.

To make the zhoug: Toast the coriander, cumin, cardamom, and cloves in a small, dry skillet over medium heat until fragrant and a shade darker in color, about 2 minutes. Transfer the spices to a mortar, along with the salt, and pound and grind with a pestle to a coarse powder. Add the chile slices, garlic, and cilantro stems and pound and grind to   a coarse paste. Add the cilantro leaves and carrot top leaves a handful at a time, pounding and grinding until all are added and the mixture is a coarse but cohesive green paste. Stir in the oil and lime juice, taste, and adjust the seasoning. The zhoug will keep, covered, in the refrigerator for up to 2 days. (Alternatively, you can grind the spices in a spice or coffee grinder, and then transfer everything to a food processor to pulverize into a sauce. We just prefer the texture and flavor you get with the mortar and pestle.)

Smear the labneh on a serving platter  to cover, or divide it among individual plates. Top with the lentils and then the roasted carrots. Drizzle generously with the zhoug, sprinkle with the pomegranate seeds, and serve.

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Reprinted with permission from Wine Food, copyright 2018 by Dana Frank and Andrea Slonecker. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Brian Stewartrecipe