Sevillian Marinated Carrots (Zanahorias Alinadas) - cooking recipe

Ingredients

1 lb carrot, trimmed and scraped (about 1 1/2-inches in diameter)
3 -4 large garlic cloves, chopped
1 1/2 - 2 teaspoons cumin seeds
2 teaspoons dried oregano
1 pinch crushed red pepper flakes
1 tablespoon finely chopped fresh flat-leaf parsley, plus more for garnish
1 teaspoon coarse salt (kosher or sea)
1/2 cup extra virgin olive oil, plus
1 teaspoon fragrant extra virgin olive oil
1/2 cup fresh lemon juice
1 1/2 tablespoons best quality red wine vinegar

Preparation

Place the carrots in a large pot of boiling salted water and cook until crisp-tender, 8-10 minutes.
Drain the carrots and let cool just enough to handle, then cut them into 1/4-inch slices.
While the carrots are cooking, place the garlic, cumin, oregano, red pepper flakes, 1 Tblsp parsley, salt and 1 tsp olive oil in a mortar, and using a pestle, mash them into a medium-fine paste. Whisk the lemon into the garlic paste.
Place the carrot slices in a glass bowl while they are still warm and pour the garlic paste over them.
Add the vinegar and the remaining 1/2 cup olive oil and toss to mix. Cover the bowl with plastic wrap and let marinate for at least 6 hours or refrigerate overnight. The carrots can be refrigerated for at least a week. Let the carrots come to room temperature before serving, place in a serving bowl, and garnish with parsley.