-
1
In a medium saucepan, toast the black peppercorns over moderately high heat, swirling the pan, until fragrant, about 3 minutes.
-
2
Add the vinegar, 1 1/2 cups of water and the 2 tablespoons of kosher salt and bring to a boil.
-
3
Remove from the heat and stir in the carrots.
-
4
Let stand for at least 1 hour or up to 1 day.
-
5
Meanwhile, in a small skillet, toast the cumin seeds over moderately high heat, swirling the pan often, until fragrant, about 2 minutes.
-
6
Pour the seeds into a blender.
-
7
Add 1/2 cup of the parsley leaves, the chopped carrot tops, cilantro leaves, chile, garlic and ice.
-
8
Blend into a coarse paste, then drizzle in the tahini and puree until a smooth sauce forms.
-
9
Stir in the lemon juice and remaining 1/4 cup of water and season the charmoula sauce with salt and pepper.
-
10
Drain the carrots and discard the brine, or save it to use again.
-
11
Pat the carrots dry and toss them with 1 tablespoon of the olive oil.
-
12
Light a grill or heat a cast-iron grill pan.
-
13
Add the carrots and grill over high heat until crisp-tender and grill marks appear, about 8 minutes.
-
14
Transfer the carrots to a plate and let cool to room temperature.
-
15
Pour all but 2 tablespoons of the charmoula onto a platter and scatter the grilled carrots over the sauce.
-
16
In a bowl, toss the remaining 1 cup of parsley leaves with the reserved 2 tablespoons of charmoula and the remaining 1 tablespoon of olive oil and scatter over the carrots.
-
17
Sprinkle with the chopped almonds and serve.
