“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 chilies. 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.

4 servings

3

Tbsp. virgin coconut oil or vegetable oil

1½

lb. large carrots (about 6), scrubbed, sliced on a deep diagonal into 5"-long pieces

1

lemongrass stalk, tough outer layers removed, trimmed, finely chopped

4

garlic cloves, finely chopped

1

small red chili, finely chopped, or ½ tsp. crushed red pepper flakes

11"

piece ginger, peeled, finely chopped

1

13.5 oz. can unsweetened coconut milk

2

tsp. fish sauce (optional)

.

Kosher salt

⅓

cup unsweetened coconut flakes

1

tsp. coriander seeds

1

tsp. toasted sesame seeds

½

cup mint leaves, torn if large

Step 1

Preheat the oven to 400°. Heat oil in a large deep skillet over medium-high. Cook carrots, turning once, until golden brown in spots but still very firm and crunchy, about 6 minutes. Using a slotted spoon, transfer carrots to a plate. Reserve pan with oil.

Step 2

Mash lemongrass, garlic, chili, and ginger to a coarse paste with a mortar and pestle. (Alternatively, you can chop very finely with a chef’s knife.)

Step 3

Set reserved skillet over medium heat; add paste. Cook, stirring often, until paste starts to soften and is golden, about 3 minutes. Pour in coconut milk and fish sauce (if using). Season with salt; bring to a simmer. Remove from heat, add carrots, and bake in oven until carrots are tender and sauce is thickened, 25–30 minutes.

Step 4

Meanwhile, toast coconut flakes in a dry small skillet over medium heat, shaking pan occasionally, until golden, about 3 minutes. Transfer to a small bowl; wipe out skillet.

Step 5

Toast coriander seeds in same skillet over medium heat, shaking pan often, until slightly darkened and fragrant, about 2 minutes. Transfer to mortar and pestle and let cool, then coarsely grind (or lightly with flat side of chef’s knife). Add coriander and sesame seeds to coconut flakes; season lightly with salt. Crush coconut flakes with your hands until almost uniform in size with seeds.

Step 6

Transfer carrots to a platter and top with mint and some coconut dukkah. Reserve extra dukkah for another use.Do ahead: Coconut dukkah can be made 3 days ahead. Store airtight at room temperature.