From the blog For Love of the Table
1 lb. carrots, peeled and cut on the diagonal 1/3-inch thick
Salt & Pepper, to taste
olive oil
1/2 t. (heaped) ground cumin
1/2 t. (heaped) coriander
2 T. olive oil
1 medium onion (about 8 oz.), diced
1 fat clove garlic, minced
Salt
1 c. basmati rice
2 c. boiling water
a generous pinch of saffron
1/2 c. dried tart cherries
1 T. olive oil
1 15-oz. can chickpeas, drained and rinsed
1/8 t. Cayenne (or more to taste)
3 T. minced flat-leaf parsley
1/2 c. toasted pistachios, coarsely chopped
Lemon juice, to taste (optional)
Place the carrots in a large bowl. Season to taste with salt & pepper. Add enough olive oil to coat along with the spices and toss to coat. Spread on a baking sheet. Roast in a 425° oven until tender and browned in spots, stirring once—about 25 to 30 minutes. Set the vegetables aside until ready to assemble the pilaf and reduce the oven temperature to 350°.
While the vegetables roast, warm 2 T. olive oil in a medium saucepan with a tight fitting lid over moderate heat. Add the onions along with a pinch of salt and cook until they are tender and beginning to caramelize (20 minutes or so). Add the garlic and cook until fragrant—about a minute.
Add the saffron to the water and keep hot.
Increase the heat under the onions to medium high and add the rice along with a generous pinch of salt. Continue to cook for a 2 minutes or until the rice is well-coated with oil and has begun to turn opaque. Add the water and bring to a full boil. Season with salt, reduce the heat to low, cover and transfer to a 350° oven. Cook for 18 minutes. Remove from the oven and scatter the cherries over the surface of the rice. Cover and let stand for 5 minutes.
While the rice is resting, warm a tablespoon of oil to a medium sauté pan. Add the chickpeas and cayenne and heat through. Return the roasted vegetables to the oven to heat through.
Transfer the rice and cherries to a large bowl. Add the carrots, chickpeas, pistachios, and parsley. Toss until everything is well combined. Taste and correct the seasoning with salt and pepper. If the pilaf tastes flat, add a squeeze of lemon. Serve accompanied by some plain yogurt. Serves 3 or 4 as an entrée.
http://www.forloveofthetable.com/2012/01/basmati-pilaf-with-dried-tart-cherries.html