Moroccan Carrot Salad

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1/4 cup shelled pistachios

Coarse salt and ground pepper

1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick)

1/4 cup raisins

3 tablespoons lemon juice (from 1 lemon)

2 garlic cloves, mashed to a paste

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cayenne pepper

2 tablespoons extra-virgin olive oil

1/4 cup fresh cilantro leaves

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