With layers of flavour, colour and texture, this three-step rice dish is perfect for sharing and can be served hot or cold, making it ideal for a packed lunch the following day if you have leftovers.

Method:

• In a large pan, heat the oil over a medium heat. Add the onion to the pan and cook for 2 minutes until softened but not browned.
• Add in the rice and coat in the onion oil mixture. Pour in the vegetable stock and increase the heat to medium–high.
• Spoon in the harissa, cumin and turmeric and cook for
• 10 minutes until the stock has absorbed, stirring frequently to prevent sticking.
• In the meantime, halve the pomegranate and scoop out the seeds, reserving them in a bowl. Halve the orange and roughly chop the pistachios and parsley.
• Remove the pilaf from the heat and stir through the pomegranate seeds, pistachios and parsley. Squeeze over the orange juice and season with sea salt to serve.

Recipe extracted from Thrifty Vegan (Quadrille)