2 lbs carrots
1/3 cup olive oil
1 onion, finely chopped
1 tsp sugar
3 garlic cloves, crushed
2 green chiles, finely chopped
1 green onion, finely chopped
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
1 tbsp white wine vinegar
1 tbsp chopped preserved lemon
salt
2 1/2 cups chopped cilantro leaves
1/2 cup Greek yogurt

Cut carrots into cylinders or semicircles 1/2 inch thick. Boil in salted water 10 minutes or until tender but still crunchy. Drain.
Saute the onion for 12 minutes until soft and a little brown. Add carrots, then everything else except cilantro and yogurt. Stir and leave to cool.
Add cilantro and serve with yogurt.

Source: Plenty by Yotam Ottolenghi