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1
Pour almonds or pistachios into a large bowl. Sprinkle on spices. I usually add more cumin than anything, followed by cardamom, and just a little ginger. Sprinkle salt in also (this is the only thing getting salt, so put enough for the whole batch of rice also). Pour about 4 T of olive oil on top and stir so all the nuts are covered. You can do this in advance if you'd like so the flavors have time to combine.
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2
In a large pot with a tight fitting lid, bring 8 cups of water to a boil.
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3
Pour all 2 cups of rice into a fine strainer and wash it for 30 seconds with warm water.
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4
Pour rice into boiling water and stir once (the only time you will stir).
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5
Let it boil for 30 minutes uncovered.
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6
After 30 minutes pour it back into the strainer, but only for maybe 10 seconds because it still needs some moisture for the next step.
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7
Pour rice back into pot, put the lid on it, and put it on the turned off burner.
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8
Let it steam for 10 minutes.
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9
While you wait, cut up the onion. Heat up another pan and add the onions, garlic, and the nut and spice mixture.
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10
Saute on medium high heat until the onions are transparent and the nuts are starting to turn brown in places.
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11
Add to the finished rice.
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12
If you want to make this an entire meal, cook 1/2 cup each lentils and mushrooms, season the mushrooms the same as the nuts and add into the rice.
