Line a fine-mesh sieve or colander with a double layer of cheesecloth or a clean kitchen towel. Set the sieve over a bowl. Add the 2 cups of yogurt, fold the cloth over the top, and refrigerate for 8–12 hours (or up to 24 hours) to strain until thick and spreadable. Reserve the whey for another use or discard.

Season and mix

Transfer the strained labneh to a mixing bowl. Stir in 1 tsp kosher salt, 1 tablespoon olive oil, 1 tablespoon chopped parsley, 1 tablespoon chopped dill, 1 tablespoon chopped mint, 1 sliced scallion, 1 tsp freshly ground black pepper, and 1 tablespoon lemon juice. Taste and adjust salt, lemon, or herbs. Cover and refrigerate while you prepare the carrots and chili crisp so flavors meld (at least 30 minutes).

Curried Carrots

Prepare carrots

Peel the carrots and cut into 1/4" coins or uniform batons so they cook evenly (about 12 oz total).

Cook aromatics and spices

In a medium sauté pan over medium heat, add 1 teaspoon olive oil and 1 tablespoon unsalted butter. Once the butter foams, add the carrots and toss to coat. Cook, stirring occasionally, for 2–3 minutes.

Sprinkle 1 tsp ground cumin, 1 tsp mild curry powder, and 1 tsp ground coriander over the carrots. Stir to coat and cook for 30–45 seconds until fragrant.

Add 3 tablespoons water, 1 teaspoon honey (or maple), and 1 teaspoon salt. Reduce heat to medium-low, cover, and simmer for 6–8 minutes until carrots are tender but still have a slight bite. Uncover and cook another 1–2 minutes to evaporate excess liquid so the carrots are glossy but not watery. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

Chili Crisp

Infuse the oil

Place a small, heatproof bowl containing the dried chili flakes and crushed Sichuan peppercorns in a safe place. In a small saucepan over medium heat, warm 6 tablespoons neutral oil until shimmering but not smoking (about 275–325°F / just before smoking).

Pour about half of the hot oil over the chili flakes and peppercorns (careful: it will sizzle). Let sit 1 minute to bloom the chile. Return the remaining hot oil to the pan and add the thinly sliced shallot and garlic. Fry gently over medium-low heat until the shallot and garlic are golden-brown and crispy, about 6–8 minutes; monitor closely so they don’t burn.

Remove the fried shallot and garlic with a slotted spoon and add them to the bowl with the chili. Carefully pour any remaining hot oil over the bowl to crisp and release flavor. Stir in 1 teaspoon soy sauce, 1 teaspoon brown sugar, and 1 teaspoon toasted sesame seeds. Taste and add a pinch of salt if needed. Let the chili crisp cool to room temperature; the oil will thicken slightly and flavors will meld.

Finishing & Serving

Plate the labneh: spread the labneh & herb mixture in an even layer on a shallow serving plate or shallow bowl, creating a slight well in the center.

Top and arrange: spoon the curried carrots over one side or in a decorative line across the labneh. Spoon 2–3 tablespoons of the chili crisp (adjust to taste) over the carrots and a little directly onto the labneh for contrast. Drizzle 1 tablespoon extra-virgin olive oil around the edge and sprinkle 1/2 teaspoon lemon zest if using. Garnish with remaining chopped parsley or cilantro leaves and a few scallion slices.

Serve: offer toasted pita or crusty bread for scooping. The dish can be served at room temperature. Leftovers: store labneh and chili crisp separately in airtight containers in the refrigerator for up to 5 days; carrots for 2–3 days.