Parsnip pilaf
Ingredients
- 300g basmati rice
- 1 vegetable stock cube
- 140g red lentil
- 1kg parsnip 200g grated, remainder cut into long chunky wedges
- 4 tbsp olive oil
- zest 2 oranges (use the juice in the sauce)
- 2 tsp cumin seed
- 2 tbsp honey
- 3 onions sliced
- 1 tsp each turmeric, ground coriander and caraway
- 100g raisin
- zest 3 lemons (use the juice in the sauce)
- 25g butter
- yogurt to serve (optional)
- 25g pistachio
- juice 3 lemons
- juice 2 oranges
- small bunch coriander
- small bunch each dill, parsley and mint stalks discarded
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