This one-pot dish is sure to be your next family favourite. Fragrant with sweet and warm Persian spices, each bite is nourishing, cosy and so delicious! We hope you love this new way of eating our parsnips as much as we do. A mixture of rice and lentils makes this dish hearty and filling, and the parsnips, raisins, onions, parsley and pumpkin seeds all work together to make sure every bite is heaven with the different flavours and textures. It is gorgeous as it is or with yogurt and salad.
Ingredients (serves 4-6 depending on sides)
- 1 large red onion, peeled and sliced
- 500g parsnips, scrubbed, trimmed and cut into bites
- 2 tbsp olive oil
- 1 tbsp cumin seeds
- salt and pepper to taste
- 250g rice, rinsed
- 250g red/green lentils, rinsed
- a handful of raisins (or any dried fruit you like)
- 1 tbsp cinnamon
- 1 tsp turmeric
- 1/2 tsp ground cardamom seeds
- the zest of a large lemon
- 1250ml vegetable stock
- chopped parsley and toasted pumpkin seeds to finish
- Pre-heat your oven to 200C and find a large casserole dish with a lid.
- Tumble in the chopped onion and parsnips, drizzle over the oil and season with salt, pepper and the cumin seeds. Mix well and bake until the parsnips are soft – around 15 minutes.
- Meanwhile rinse the rice and lentils thoroughly, make vegetable stock (we stirred 2 tbsp bouillon powder into 1250ml just-boiled water) and gather the rest of the ingredients.
- Stir the rice, lentils, spices, lemon zest and raisins through the roasted parsnips and onion. Then pour in the vegetable stock and stir carefully once more.
- Place the lid on the dish and return it to the oven to bake for 30 minutes or until the rice and lentils are cooked through and have absorbed the liquid.
- Stir the chopped parsley and toasted pumpkin seeds through the dish and serve. Any leftovers are also delicious cold so pack them up into lunchboxes in the fridge. Enjoy!