Parsnip pilaf - Good Food Middle East
Slow cook basmati rice with lentils and spices, roast your veg then serve with a coriander, dill, parsley and mint salsa verde
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.
Ingredients
- 300g basmati rice
- 1 vegetable stock cube
- 140g red lentils
- 1kg parsnips, 200g grated, remainder cut into long chunky wedges
- 4 tbsp olive oil
- zest 2 oranges (use the juice in the sauce)
- 2 tsp cumin seeds
- 2 tbsp honey
- 3 onions, sliced
- 1 tsp each turmeric, ground coriander and caraway
- 100g raisins
- zest 3 lemons (use the juice in the sauce)
- 25g butter
- yogurt, to serve (optional)
- 25g pistachios
- juice 3 lemons
- juice 2 oranges
- small bunch coriander
- small bunch each dill, parsley and mint, stalks discarded
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