Kabsa Khodar (Spiced Rice with Roasted Vegetables)

Finely chop the onions, chop the tomatoes and crush the garlic.

Heat two tablespoons of the vegetable oil in a large saucepan and cook the onions over medium heat until softened and golden.

Stir in the garlic, tomatoes and tomato paste and cook until the tomatoes break down.

Add the cardamom pods, cloves, cinnamon stick, bay leaves, cumin, coriander, turmeric, salt and pepper, and cook briefly until fragrant.

Pierce the dried limes and add them to the pan with the vegetable stock, then bring to the boil.

Rinse the rice until the water runs clear, stir it into the pan, bring back to the boil, then cover and simmer over low heat until tender and the liquid is absorbed.

Toss the carrots, courgettes and red pepper with the remaining vegetable oil and season, then roast on a baking tray in a hot oven until tender and lightly charred at the edges.

Toast the pine nuts in a dry frying pan over low heat, shaking often, until golden.

Pile the spiced rice onto a large platter, arrange the roasted vegetables on top, and scatter with the toasted pine nuts to serve.