Method

•  Dice the onions and grate the carrots.
• Using a vegetable peeler or a sharp knife, peel the rind from the orange, slice the rind into thin sticks and set aside
• In a medium  size pot, melt the coconut oil over the medium heat.
• Add the cumin seeds and cook until fragrant,1 minute, then add the turmeric, bay leaves, cardamom pods, and the cinnamon stick.Stir to coat the oil and fry for another minute.
•  Add the onions, carrots, orange zest, and dried fruit.
• Cook until the onions soften about 5 minutes.
• Rince the rice and add it to the pot with 4 cups of water and salt.
• Cover the pot, bring to the boil, then reduce the heat to low and cook until the water has evaporated about 45 minutes.
• Roast the  raw almonds, preheat the oven 150 C. Spread the almonds onto a baking tray and bake until golden brown in colour for about 20 minutes.
• Remove form the oven and let them cool down and then chop them up ready to add to the rice.
• When the rice is ready, remove from the heat.
• Scoop the rice out onto a large serving platter to cool slightly and to prevent the grains from sticking together.
• Sprinkle the herbs, almonds, and pomegranate seeds over the rice.
• Squeeze a few of the lemon wedges over the top of the rice.
• Serve the rice with a drizzle of olive oil and sprinkle with salt and pepper to your taste.
•  You can serve this with a eggplant or mushrooms, a poached eggs, and cooked lentils or chickpea.