Warmed by gentle spice and packed with herbs, this puts a Middle Eastern spin on a Northern European winter root. Serve with a dollop of thick yogurt on top, if liked.
Recipe by Lucas Hollweg
- Prepare15 mins
- Cook30 mins
- Total time45 mins
reheat the oven to 220°C, gas mark . Put the rice in a sieve and rinse under cold running water for 1 minute. Set aside to drain. Arrange the swede and sweet potatoes in a roasting tin, add 2 tbsp oil, 1 tsp salt and 1 tsp cumin, then toss together until everything is well coated. Roast for minutes, turning halfway, until the veg is tender.
Meanwhile, heat 2 tbsp oil in a saucepan that has a lid. Add the onions and remaining ½ tsp salt; cook over a medium heat for 10 minutes until soft and starting to brown a little. Add the garlic, spices and 2 tbsp more oil and stir over the heat for 1 minute.
Stir in the drained rice, then add the stock and ½ of the orange zest. Bring to a simmer, cover tightly with the lid and cook over a low heat for 10 minutes. Remove from the heat and leave to stand, covered, for 10 minutes more. Fluff up the rice with a fork, then fold in the roasted roots, orange juice and the remaining 2 tbsp oil. Season, if needed, then mix in most of the chopped herbs. Divide among plates, scatter with a few pomegranate seeds, plus the remaining orange zest and herbs. Splash with a drizzle more oil to serve.