Roasted root vegetables with jewelled rice
Waitrose and Partners

Roasted root vegetables with jewelled rice

This Persian-style dinner makes the most of seasonal parsnips and sweet potatoes. A brilliant family meal or, if there s just two of you, enjoy the delicious leftovers at work the next day.

  • Serves4
  • CourseAccompaniment
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins


  • 300g essential Waitrose Parsnips, cut into wedges
  • 300g essential Waitrose Sweet Potatoes, cut into wedges
  • 1 tbsp sunflower oil
  • 1 tbsp clear honey
  • 300g basmati rice
  • 1 pinch saffron
  • 4 cardamom pods, cracked
  • 2 tbsp butter
  • 4 tbsp pistachio nut kernels, roughly chopped
  • 1 tbsp Cooks' Ingredients Barberries
  • 1 bunch salad onions, sliced
  • 1 orange, zest and juice
  • coriander leaves, to serve