Farmer's Weekly

Baked rice, brinjal and leek hotpot

Serves two

5 Tbsp vegetable oil1 leek2 brinjals, chopped1 turnip, chopped2 garlic cloves¾ cup basmati rice50g black olives with pits½ bunch dill, plus extra to serve¼ bunch parsley1 tsp cumin1 tsp coriander seeds½ tsp fennel seedsPinch of saffron (optional)500ml vegetable stockA drizzle of olive oil to finishPinch of salt and pepper

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