Heat oven to 400 degrees. Wash and trim carrots. Cut each carrot in half lengthwise and then cut again into 2 inch chunks. In a large bowl toss carrots with a glug of olive oil and a sprinkle of salt. Transfer to a cast iron roaster or baking tray and roast for 35-40 minutes.

Set brown rice to cook in a small saucepan. While the rice and carrots are cooking, make the vinaigrette. In the same bowl you tossed the carrots, whisk together olive oil, vinegar, lemon, honey, urfa, salt and pepper. Add raisins, pickles and chopped dill and fold to combine.

When the rice and carrots have finished cooking, gently fold into the vinaigrette and salt to taste. Serve warm or room temp.