Preheat oven to 200C/390F. Place the vegetables and chillies in a roasting tin. Reserve 1 teaspoon of the cumin, then mix together the spices, oil and seasoning and use to coast the vegetables. Cook for 35-40 minutes until softened.
Boil the rice and reserved cumin for 6-8 minutes until tender. Drain, rinse with boiling water and stir in the saffron strands and yellow juices. Serve with the vegetables.