Waitrose and Partners
Roasted root vegetables with jewelled rice

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.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseAccompaniment
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  1. Preheat the oven to 200ºC, gas mark 6. Toss the parsnips and sweet potatoes in the oil and roast for 15 minutes, then drizzle with the honey and roast for a further 5 minutes until browned and tender.

  2. Meanwhile, place the rice, saffron and cardamom pods in a large pan and cover with 600ml cold water. Bring to the boil and simmer for 10-12 minutes until the water is absorbed and the rice is tender.

  3. Meanwhile, heat the butter in a frying pan and cook the pistachios, barberries and salad onions for 2-3 minutes until the onions have softened. Stir in the orange zest and juice and warm through. Gently stir the fruit and nut mix into the rice and transfer to a large serving dish. Arrange the roasted parsnips and sweet potatoes on top and scatter with fresh coriander leaves.

Cook’s tip

Try stirring some pomegranate seeds into the rice along with the fruit and nut mix.


Typical values per serving when made using specific products in recipe


2,493kJ/ 592kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating