These Uzbeki Carrots get infused with caramelized onion and tomato base, cumin, saffron and cinnamon then a one-two punch by dried currants and goji berries. Adapted from Diana Henry's A Change of Appetite: Where Healthy Meets Delicious.
Heat the oil in a large cast iron pan or skillet sauté the red onion over medium heat for a minute then add the diced garlic, chile and black pepper until they begin to soften.
Add the tomato paste, cinnamon and cumin. Stir to incorporate and cook for another minute.
Add the carrots, currants, goji berries, saffron, honey and water. Stir and bring to a boil.
Reduce the heat and simmer until the carrots are fork tender and liquid is costing the carrots, 20 minutes. Season with a pinch of kosher salt.
Zest half the lemon and in a small bowl whisk together with the yogurt. Garnish the carrots with chopped mint and the pistachios. Serve with lemon yogurt.