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300g basmati rice
1 vegetable stock cube
140g red lentils
1kg parsnips, 200g grated, remainder cut into long chunky wedges
4 tbsp olive oil
zest 2 oranges (use the juice in the sauce)
2 tsp cumin seeds
2 tbsp honey
3 onions, sliced
1 tsp each turmeric, ground coriander and caraway
100g raisins
zest 3 lemons (use the juice in the sauce)
25g butter
yogurt, to serve (optional)
For the herb sauce
25g pistachios
juice 3 lemons
juice 2 oranges
small bunch coriander
small bunch each dill, parsley and mint, stalks discarded
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