1 tbsp finely chopped purple basil
1 tbsp finely chopped coriander
1 tbsp finely chopped dill
4 garlic cloves, thinly sliced
1 tbsp finely chopped mint
400g/14oz pumpkin, peeled and cut into 1cm/¼in pieces
200g/7oz banana shallots, sliced
350g/12oz basmati rice
selection of pickles
salt and freshly ground black pepper
200g/7oz chestnuts, peeled and halved
1 tsp cumin seeds
50g/1¾oz dried cherries
70g/2½oz flaked almonds, toasted
2 tbsp olive oil
pinch saffron
20g/¾oz sultanas
350g/12oz clarified butter or ghee
15 x 20cm/8in thin lavash (Persian flatbreads, available from Persian stores and online)