Place the rice in a pan with the water and leave to soak for at least 20 minutes.
Bring the pan to the boil. Add the squash and turmeric then reduce the heat and leave to simmer for 15-20 minutes until all the water is absorbed and the squash is soft.
Whilst the rice is cooking, add the cumin, nigella or mustard seeds and chilli flakes to a medium-sized pan and place over a medium heat for a couple of minutes until the seeds omit their aroma.
Carefully add the red pepper to the pan with a little water and sauté for 5 minutes until soft. Add the peas and the coriander stalks and cook on a low heat for 2 more minutes. Turn off the heat and season with salt and pepper.
Once the rice is cooked, at the red pepper mix to the pan and stir well to combine. Serve garnished with coriander leaves and pomegranate seeds.
