Mix together the walnuts, parsley, lemon zest, and raisins in a bowl; set aside.
In a pot heat the broth, lemon juice, and dill over medium high heat. When it just starts to boil add in the carrots. Cover and cook until carrots are tender yet crisp, about 3 minutes. Remove cover and continue cooking, until carrots are tender and broth has almost been evaporated, shake pan often.
Place carrots in a small bowl, add the salt and the walnut mixture from step 1. Mix well and serve.