- 1 pound carrots with fresh green tops if available
- 1/3 cup currants
- 1/2 cup chopped pistachios, toasted
- 1 tablespoon coriander seed, toasted
- 2 teaspoons anise seed, toasted
- 1/4 teaspoon cinnamon
- 1 tablespoon honey
- 1/2 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt, divided
- 1/2 cup loosely packed picked fresh dill
- 1/2 cup loosely packed fresh cilantro leaves
- Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.
- Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.
- Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoon salt in a blender and blend until slightly chunky but seeds are not intact.
- To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately.