In a large saucepan or dutch oven, cook the carrots in salted water until crisp/tender. Drain and set aside.

In a large skillet (or the same dutch oven used to cook the carrots), heat the oil and spices over medium high heat.

Add the cooked carrots, water and vinegar.

Simmer until the liquid is absorbed.

Season with salt and pepper.

Toss with the cilantro.

You can serve them right away, or allow them to cool before serving.

If stored in the fridge, give them another stir before serving and add a little olive oil and/or vinegar to perk the carrots up if needed.