Recipe – Iranian Spicy Rice

This recipe is from Kurma Dasa the hare krishna cooking guru, but the recipe has been slightly changed for a vegan dish.
This serves 4 lucky people

Iranian Spicy Rice
Iranian Spicy Rice

2 1/2 cups water
2 Tbs of vegetable oil
4 green cardamon
4 whole cloves
1/2 tsp cumin seeds
1/4 tsp black cumin seeds
1/4 tsp fennel seeds
5cm (2 inch) stick of cinnamon
1 1/2 cups of basmati rice


Heat the vegetable oil in a frying pan
Stir the cardamon pods, cloves, two types of cumin, the fennel and cinnamon until they smell aromatic
Add the rice to the frying pan with the spices
Boil the water in a pot and pour the spices into the water keep a tight lid on the pot,
then turn the heat down to simmer for 20 minutes
Remove the rice from the heat and leave the so the rice firms up

Now serve immediately

I also made a light curry with broccoli, tofu, tomatoes, chickpeas and potatoes with garlic papadums.

Light Curry
Light Curry

Garlic Papadum
Garlic Papadum

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