Charred Maple Carrots and Sumac Yogurt

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Spice Rub:

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 tablespoon fennel seeds

1 tablespoon smoked paprika

1 tablespoon sweet paprika

2 teaspoons celery salt

2 teaspoons freshly ground black pepper

Carrots:

2 pounds medium carrots, unpeeled and green tops trimmed and reserved for garnish

4 tablespoons extra-virgin olive oil

3 tablespoons maple syrup

Sumac Yogurt:

2 cups Greek yogurt

1 1/2 teaspoons sumac, plus more for garnish 

Kosher salt and freshly ground black pepper

1/4 to 1/2 cup buttermilk, optional

1 tablespoon lemon juice

To Finish:

1/4 cup pistachios, crushed

1/4 cup fresh mint leaves, torn

1/4 cup fresh dill, plucked

2 tablespoons reserved carrot greens

Lemon zest