In a large pot, bring the water to a boil.
While the water is coming to a boil, place the whole cumin seeds in a small pan over medium heat. Cook, shaking the pan occasionally, until fragrant, about 2 to 3 minutes.
Add the carrots to the boiling water. Cook until crisp-tender, about 4 minutes.
Remove the carrots from the water and place them in a large serving dish. Add walnut oil and cumin seeds. Season with salt and pepper, to taste, and toss to distribute seasonings. Serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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