Farro with Cumin Chili Roasted Carrots and Dill Garlic Tahini Sauce

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

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Serves: 2-4


1½ c. farro
1 bunch skinny carrots
1 T. olive oil
1 tsp. cumin
½ tsp. chili powder*
¼ tsp. salt
¼ tsp. pepper
⅓ c. tahini
1 clove garlic, minced
juice of 1 lemon
2 T. chopped fresh dill
hot water to thin

*To make chili powder, grind a dried chile in a coffee or spice grinder till a fine powder.

Preheat the oven to 400℉. Cook the farro according to package directions. (I buy the quick 10 minute farro from Trader Joe’s, or the pearled variety that is quicker cooking).

If your carrots are thin enough, you may not even need to peel them. I only peeled the thicker ends of some of mine. Add them to a baking sheet and add olive oil, cumin, chili powder, salt, and pepper. Toss to coat. Roast for 20-25 minutes until tender and caramelized. You may need to take some of the skinnier carrots out before the 20 minute mark if they are starting to get too brown.

While the carrots are roasting, make the dill tahini sauce. In a medium bowl, whisk together tahini, garlic, lemon juice, and dill. Slowly add hot water by the tablespoon until the sauce becomes pourable. Season to taste with salt and pepper.
Serve carrots over a bed of the farro, and drizzle with garlic dill tahini sauce. Sauce will keep in the fridge for several days.

From spicesinmydna.com