Carrots with Cumin - cumin seeds

Method

• Set a small skillet over moderate heat for 2 minutes.
• Add the cumin seeds and toast, shaking the pan constantly, until the seeds darken slightly and are fragrant, about 1 minute.
• Immediately transfer the seeds to a plate to cool completely.
• In a spice mill or mortar, grind half the cumin seeds to a fine powder; add to the whole cumin seeds and set aside.
• In a large skillet, warm the oil over moderately high heat.
• Add the carrots and stir to coat with oil, then reduce the heat to low and season lightly with salt.
• Add the orange juice, cover and cook, stirring often, until just tender, about 15 minutes.
• Season with the cumin mixture and salt and cook, uncovered, until the carrots are lightly caramelized, about 15 minutes.
• Serve warm.