Carrot Rillettes with Dukkah

Place carrots in a single layer in a 6-quart or larger slow cooker or in a large pot. Pour oil over them. Cook in the slow cooker on High or cover the pot and bake in a 250 degrees F oven until the carrots are completely tender, 3 to 4 hours.

Meanwhile, toast pistachios, hazelnuts, sunflower seeds and sesame seeds in a medium skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Transfer to a bowl. Wipe out the pan.

Increase heat to medium-high. Add coriander, fennel and cumin seeds to the pan and toast, swirling the pan, until fragrant, about 30 seconds. Transfer to a mortar and pestle or clean spice grinder and coarsely grind.

Transfer the nut mixture to a food processor and pulse until finely chopped. Return to the bowl along with the toasted spices, flaky salt, 1/2 teaspoon pepper, mint and crushed red pepper; mix well.

Using tongs, transfer the carrots to the food processor. Add 1 tablespoon of the still-warm oil along with vinegar, harissa to taste, ginger, kosher salt and the remaining 1/4 teaspoon pepper. Pulse to a coarse paste.

Spread the rillettes on a serving platter and sprinkle with 1/4 cup dukkah. Serve with more dukkah, if desired.