Heat the oven to 200C/fan 180C/gas 6. Cut the carrots in 1/2 length ways and the larger ones into 1/4 lengthways . Toss the carrots in 1/2 the oil and season well, tip onto roasting tray and roast for 15 minutes, or until they’re cooked through..
Dice onions finely, chop coriander finely, juice lemon and toast almonds in a dry pan until golden - set aside
Add the butter and rest of oil to a pan, fry the onions until soft and golden (around 10 mins) on a low-med heat, add the cardamon and fry for another minute, stir in rice and season well
Add the stock, bring to a simmer and put a lid onto the pan. Cook over a low heat for 15 minutes, or until all the stock has been absorbed
Once cooked, stir through carrots, coriander and lemon juice. Top with almonds just before serving.