Step 1

Preheat the oven to 350°F (180°C).

Step 2

Make the xawaash: In a medium bowl, combine the cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. Set aside.

Step 3

Heat a medium oven-safe pan over medium-high heat. Add the vegetable oil, onion, tomato, garlic, and cinnamon stick. Cook until the onions have softened slightly, 5-6 minutes.

Step 4

Season with salt, then add the vegetable stock cube and cilantro. Cook for 1 minute, breaking up the stock cube.

Step 5

Reduce the heat to medium, then stir in the xawaash and soaked rice. Cook for about 3 minutes so rice grains lightly toast.

Step 6

Pour in the hot water and increase the heat to high to bring to a boil. Cover the pot, transfer to the oven, and bake for 20 minutes. Check periodically to be sure the rice has enough water.

Step 7

Remove the cooked rice from the oven and drizzle the red and orange food colorings on top. Gently mix so there are different colored grains.

Step 8

Sprinkle the raisins over the hot rice, cover, and set aside.

Step 9

To prepare the topping, mix the potatoes with the orange food coloring in a medium bowl (wear gloves to avoid stained fingers!).

Step 10

Heat about 1 inch ( 2 cm) of oil in a large heavy-bottomed saucepan. Add the potatoes and cook for 5-6 minutes, then transfer to a baking sheet lined with paper towels to drain the excess oil.

Step 11

In the same oil, fry the onion slices until browned and crispy, 2-3 minutes. Add the red peppers cooking for an additional minute. Drain on paper towels.

Step 12

To assemble the rice, transfer the pilaf to a large serving platter. Top with the fried potatoes, crispy onions, and red bell peppers.

Step 13

Enjoy!