"Create a simple Afghan carrot hotpot (Qorma-e-zardak) recipe for a household of 4. Use metric units only. Keep it simple and suitable for average home cooking skills. Include common ingredients, clear steps, and make it work well with an air fryer if possible for finishing or reheating. Do not include turkey or kale. Avoid shellfish. Make it vegan and vegetarian, cost-conscious, and a main-course one-pot meal. Use onions, Scotch bonnet chiles, fresh ginger, turmeric, ground cumin, ground coriander, ground cloves, baby carrots, yellow split peas, tomato paste, tomatoes, sour grape juice, cucumbers, scallions, cilantro, mint, lemons, rice wine vinegar, and garlic. Keep it simple and authentic-inspired, with a bright herb-cucumber garnish."