Haydari (Sautéed Carrots in Creamy Yogurt-Garlic Sauce)

In a medium pan, cook the carrots, olive oil, salt and cumin, covered, over medium-low heat for about 5 minutes. Stir the carrots; turn heat to low and add 2 crushed or thinly sliced garlic cloves. Cook for about 10 minutes more. Once carrots are tender, add turmeric. Remove from heat and allow carrots to cool.

In a small bowl, combine yogurt, 1 minced garlic clove, and dash of salt. Add yogurt to the cooled carrots. Let stand for 10 minutes. Garnish with parsley and mint and serve in a large dish with pita bread.