Persian pilaf roasted root loaves

Ingredients

• 200g carrots, peeled and cut into 1-2cm chunks
• 200g sweet potatoes, peeled and diced like the carrots
• 200g parsnips, peeled and diced like the carrots too
• 3 tbsp olive oil, plus extra for greasing
• 1 red onion, finely chopped
• pinch of saffron
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp cumin seeds
• 225g paella rice
• 550-600ml vegetable stock
• 100g dried apricots, diced
• 400g can chickpeas, drained - optional (good for bulking the mixture if you want to feed another mouth)
• 150g shelled pistachios
• 2 large eggs, beaten with a fork
• handful coriander leaves
• 500g tub Greek yogurt, to serve
• couscous and green salad, to serve
• 400g can chopped tomatoes
• 500g carton passata
• 2 tbsp honey
• 2 tbsp red wine vinegar
• 2 tbsp pomegranate molasses
• 1 tbsp harissa paste
• 500g chantenay carrots, scrubbed
• 500g baby beetroots
• 250-300g small shallots, peeled and halved
• 2 tbsp olive oil
• 1 tbsp cumin seeds
• 3 tbsp pomegranate molasses
• zest and juice 1 orange
• 150g pomegranate seeds

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