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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