Oshi sabzi (carrot and chickpea rice)

Instructions

1. Soak the rice in cold water for 30 minutes, then drain it.
2. Peel the onions and cut them into half-moons. Cut the carrots into thick sticks.
3. In a large heavy pot, heat the oil over medium heat and fry the onions for 8 minutes until golden.
4. Add the carrots, chopped garlic, cumin and ginger. Cook for 10 minutes, stirring, until the carrots soften and caramelise.
5. Stir in the tomato paste, then the chickpeas. Mix and cook for 3 minutes.
6. Add the drained rice, season with salt and pepper, then pour in the hot water. The liquid should cover the rice by about 1 cm.
7. Dissolve the saffron in a spoonful of hot water and pour it over the rice. Bring to the boil, lower the heat to the minimum and cover.
8. Cook for 20 minutes without lifting the lid, then turn off the heat and let it rest for 10 minutes before gently fluffing it up.