In a large pot, bring water to a rolling boil. Season water with 1 cup of Club House La Grille Brazilian BBQ Seasoning. Blanch carrots until they are ¾ cooked for about 4 minutes. Remove carrots and transfer to a baking sheet fitted with a cooling rack. Allow to cool and discard pot and water.
Preheat BBQ. When coals are ready, transfer carrots to a bowl, add olive oil, 2 tbsp of Club House La Grille Brazilian BBQ Seasoning, salt and Club House Black Pepper, Ground and toss well. Grill carrots in batches until they are nicely charred in spots, transfer to a bowl and toss with the lemon juice.
Whisk all of the ingredients together and season to taste.
Preheat oven to 350F. Toast pistachios until lightly browned, let cool and coarsely chop. Pound Club House Coriander Seed and Club House Cumin Seed in a mortar and pestle until coarsely cracked. Stir in the pistachios, salt and Club House Red Pepper, Crushed.
Arrange carrots nicely in a bowl. Drizzle yogurt dressing and a few sprinkles of pistachio crunch. Garnish with the carrot leaves.