Persian Rice with Roasted Vegetables

February 28, 2016 • Posted in: Vegetarian, Easy Dinners, untested


  • 250g eggplant, cut into eights lengthwise
  • 250g baby (Dutch) carrots
  • 2 yellow capsicums, thinly sliced
  • 1 tbs olive oil
  • 1 tsp cumin seeds
  • 1 tsp saffron threads
  • 20g unsalted butter
  • 250g basmati rice
  • 50g wild rice
  • 1 cup flat-leaf parsley leaves, chopped
  • 1 cup dill leaves, chopped
  • 1/4 cup (35g) pistachios, chopped


  1. Preheat oven to 180°C. Toss eggplant, carrot, capsicum, oil and cumin in a bowl. Season.
  2. Place on a baking tray and roast for 45 minutes, or until tender and golden.
  3. Place saffron and 2 tbs boiling water in a bowl. Set aside for 15 minutes to infuse.
  4. Meanwhile, melt butter in a saucepan over medium heat. Add the basmati and wild rice, stirring to coat grains in butter.
  5. Pour in 2 cups (500ml) boiling water, or enough to cover by 1cm, and season with salt. Reduce heat to low, then cover and cook for 15 minutes.
  6. Add the saffron mixture and cook, covered, for further 5 minutes or until tender.
  7. Place the rice mixture in a serving bowl and fluff with a fork. Stir through roasted vegetables, herbs, and pistachios to serve.
Preparation time: 30 mins
Cooking time: 45 mins
Serves: 4

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