If you have time leave rice to soak for a few hours, which helps reduce cooking time

Dice the onion and coarsely grate or finely chop carrots into matchsticks

Peel the rind off the orange and slice into matchsticks strips, sit in some boiling water, rinsing a few times (this reduces the bitterness of the zest)

Heat the coconut oil or butter in a pan and add cumin seeds, toasting for a minute. Add the turmeric and the cinnamon stick and stir to coat with the oil cooking for another minute. Next add the onion, carrots, orange rind, and dried fruit. Cook until the onion softens, about 5 minutes

Drain and rinse the rice and add it to the pot with 1 litre of water and the salt. Cover with a lid, bring to a boil, then reduce to a simmer for 45 minutes, or until the water has been absorbed

• While the rice is cooking: wash and chop the herbs

  ,

  remove the seeds from the pomegranate

  ,

  gently roast the nuts in a dry pan until fragrant and golden

When the rice is finished cooking, turn off the heat and transfer to a platter or bowl fluffing the grains lightly

Sprinkle with herbs, nuts, and pomegranate seeds and mix. Taste and season more if necessary

Drizzle with olive oil and serve with lemon wedges to squeeze juice over