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.
VegetarianHealthy
Serves4
CourseAccompaniment
Prepare15 mins
Cook20 mins
Total time35 mins
Ingredients
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
Method
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.
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.
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.
