Large pinch fresh lemon zest, from about 1/4 lemon
Kosher salt and freshly ground black pepper
Directions
Heat oil in a medium skillet over medium-high heat until shimmering. Add caraway and cook, stirring, until seeds sputter and smell toasty, about 30 seconds. Immediately add thyme and cook, stirring, until fragrant, about 30 seconds longer. Pour oil into a medium bowl and add yogurt. Stir in lemon zest and season with salt and pepper. Serve immediately or chill in the refrigerator before serving.
