Sautéed Carrot Ribbons with Cumin, Hazelnut & Sesame
A dish for when you want something warm, light, and quietly good.
We’re just leaving peak carrot season here in Bodrum. The spring ones are the best—small, sweet, and clean-tasting. But even as we head into early summer, they’re still good enough for this kind of dish—sautéed gently, with cumin and olive oil, until they soften just enough.
This dish uses rosemary in the topping. It’s subtle, but you’ll notice it. Especially when it hits the pan with the sesame and hazelnuts—it smells like something a little more intentional than it is.
I’ve come to believe that everyone should grow at least one herb—even if it’s just rosemary in a cracked clay pot by the window. You don’t need a garden, or even much sunlight. Most herbs are forgiving. They don’t ask for much, but they give your cooking a quiet boost—freshness, aroma, and a small reminder that something is growing nearby.
Anyway, here’s the recipe. Hope you enjoy it.
Dilara
There are recipes you cook to impress, and then there are ones you quietly cook again and again. This is the second kind.
Just carrots—shaved into ribbons, gently softened with olive oil and cumin—topped with toasted hazelnuts, sesame, and rosemary. Earthy, slightly sweet, deeply satisfying.
I used a julienne peeler to get the ribbons—but if you don’t have one, grating works just as well. It reminded me of havuç tarator, where we sauté grated carrots in olive oil before folding them into yogurt.
This isn’t that, but the process overlaps. Here, the yogurt is left out—but a spoon on the side brings it all together in a different way: lighter, nuttier, and just as satisfying. If you’re in the mood for something more classic, you can find my havuç tarator recipe here.
I’ve been eating this with simply grilled fish, a bowl of lentils, or homemade thick yogurt. It also fits beautifully into a spring mezze table.
It’s the kind of dish that doesn’t try hard—but ends up feeling just right. Add herbs, change the nuts, stir it into grains. Let it live in your kitchen.
Sautéed Carrot Ribbons with Cumin, Toasted Hazelnut & Sesame
Serves 2 a side dish
INGREDIENTS
4 medium carrots (shaved into ribbons using a julienne peeler)
1 tbsp olive oil
1 tsp sesame oil
½ tsp ground cumin
Juice of ½ lemon
Salt, to taste
Garnish:
2 tbsp sesame seeds
1 small handful hazelnuts, roughly crushed
Leaves from 1 small sprig rosemary
(Optional: a few fresh oregano or marjoram leaves)
METHOD
Using a julienne peeler or a spiralizer, shave the carrots into long, thin ribbons. The texture should be soft and curly, not crunchy like classic julienne matchsticks.
In a dry pan over medium-low heat, toast the sesame seeds, hazelnuts, and rosemary (along with any other herbs you’re using) for 3–5 minutes, until golden and aromatic. Set aside.
In the same pan, warm the olive oil and sesame oil. Add the carrot ribbons, cumin, and a pinch of salt. Sauté gently for 5-7 minutes, stirring occasionally, until the carrots soften and begin to glisten but still hold their shape.
Turn off the heat. Squeeze over the lemon juice and give everything a gentle toss. Serve warm or at room temperature, finished with the toasted sesame-hazelnut-herb mix on top.
Afiyet olsun!
CURATED ESSENTIALS
I use this to get soft, thin ribbons—especially with carrots, zucchini, and cucumbers. It’s sharper and cleaner than a spiralizer, and easier to store. Perfect when you want vegetables to cook quickly and still hold their shape. It’s the kind of tool you forget about until you need it—then wonder how you ever managed without it.
Silicone Spatula
One of the most used tools in my kitchen. It scrapes, stirs, folds, and never complains. Ideal for gently sautéing delicate vegetables like these ribbons without breaking them.
BPA-free, heat-resistant, easy to clean, and dishwasher-safe. Quiet, efficient, and always in the sink because I use it daily.