Butternut Squash and Pomegranate Jewelled Pilau Rice

Pilau rice is the perfect accompaniment to a curry feast. Colourful and fragranced with aromatic spices, this vegan recipe is a delight for the senses and will brighten even the darkest Winter nights.

Serves: 4-6

Prep Time: 30 minutes

Cooking Time: 1 hour

• Pinch of saffron strands

• 1 small red onion, peeled and cut into wedges

• 1 small white onion, peeled and cut into wedges

• 1 large butternut squash, cut in half, seeds removed and cut in slices.

• 2 tbsp coconut oil

• 2 tsp ground coriander

• 1 tsp cinnamon

• 2 tsp cumin seeds

• 300g basmati rice

• Salt to taste

• 1 red chilli

• 2 green chillies

• 2 cloves of garlic, sliced

• 1 thumb sized piece of fresh ginger, peeled and sliced

• 2 cinnamon sticks

• 6 whole cloves

• Flaked coconut, a handful

• Fresh coriander

• Fresh mint

• 1 pomegranate, prepared (skin and pith removed, seeds retained)

• 1 lime

1. Place the saffron strands in a heat proof measuring jug and pour over 600ml of boiling water, then set aside to infuse.
2. Place the onions and butternut squash in a large roasting tin and drizzle with 1 tbsp of coconut oil. Add the coriander, cinnamon and cumin and mix well to ensure the vegetables are coated with the oil and spices.
3. Roast the vegetables in a hot oven (220°C / fan 200°C / gas 7) for 30-40 minutes until the vegetables are tender and slightly charred. 
4. Meanwhile place the rice in a large bowl and cover with cold water.
5. Heat the remaining coconut oil in a deep saute pan. Add the chillies, garlic, ginger, cinnamon sticks and cloves.
6. Rinse and drain the rice and add to the pan. Stir well with a wooden spoon to ensure all the grains of rice are coated with the fragranced oil.
7. Pour in the saffron infused water, add the salt and bring to the boil. Cover with a lid or foil, reduce the temperature to a low heat and cook for 20 minutes.
8. Spoon the cooked rice into a large serving dish. Then add the roasted vegetables and fold gently into the rice.
9. Garnish with fresh coriander, mint, coconut flakes and pomegranate seeds. Serve with wedges of lime.