Persian pilaf & roasted root loaves - Good Food Middle East

Name: Persian pilaf & roasted root loaves - Good Food Middle East
Ingredients: 200g carrots, peeled and cut into 1-2cm chunks; 200g sweet potatoes, peeled and diced like the carrots; 200g parsnips, peeled and diced like the carrots too; 3 tbsp olive oil, plus extra for greasing; 1 red onion, finely chopped; pinch of saffron; 1 tsp ground cinnamon; 1 tsp ground cumin; 1 tsp ground coriander; 2 tsp cumin seeds; 225g paella rice; 550-600ml vegetable stock; 100g dried apricots, diced; 400g can chickpeas, drained - optional (good for bulking the mixture if you want to feed another mouth); 150g shelled pistachios; 2 large eggs, beaten with a fork; handful coriander leaves; 500g tub Greek yogurt, to serve; couscous and green salad, to serve; 400g can chopped tomatoes; 500g carton passata; 2 tbsp honey; 2 tbsp red wine vinegar; 2 tbsp pomegranate molasses; 1 tbsp harissa paste; 500g chantenay carrots, scrubbed; 500g baby beetroots; 250-300g small shallots, peeled and halved; 2 tbsp olive oil; 1 tbsp cumin seeds

www.bbcgoodfoodme.com

These vibrant individual pistachio nut roasts with honeyed pomegranate and harissa tomato sauce can also be made as one impressive centrepiece loaf

View full recipe on www.bbcgoodfoodme.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.

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Ingredients

200g carrots, peeled and cut into 1-2cm chunks
200g sweet potatoes, peeled and diced like the carrots
200g parsnips, peeled and diced like the carrots too
3 tbsp olive oil, plus extra for greasing
1 red onion, finely chopped
pinch of saffron
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
2 tsp cumin seeds
225g paella rice
550-600ml vegetable stock
100g dried apricots, diced
400g can chickpeas, drained - optional (good for bulking the mixture if you want to feed another mouth)
150g shelled pistachios
2 large eggs, beaten with a fork
handful coriander leaves
500g tub Greek yogurt, to serve
couscous and green salad, to serve
400g can chopped tomatoes
500g carton passata
2 tbsp honey
2 tbsp red wine vinegar
2 tbsp pomegranate molasses
1 tbsp harissa paste
500g chantenay carrots, scrubbed
500g baby beetroots
250-300g small shallots, peeled and halved
2 tbsp olive oil
1 tbsp cumin seeds
3 tbsp pomegranate molasses
zest and juice 1 orange
150g pomegranate seeds