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1
For the rice: Preheat oven to 350 degrees.
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2
Place almonds on a baking sheet, and bake until lightly toasted, about 10 minutes.
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3
Remove, and set aside to cool.
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4
In a small pan over medium heat, add butter and rice.
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5
Stir until the rice is lightly toasted, 5 to 8 minutes.
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6
Add vegetable broth, allspice, and salt.
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7
Bring to boil, then reduce heat to very low so the broth barely simmers; use a heat diffuser if necessary.
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8
Cover and cook for 15 minutes.
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9
Meanwhile, prepare the zucchini.
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10
For the zucchini: Place a large saute pan over medium heat, and add olive oil.
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11
Add onion, and cook, stirring, until translucent and lightly browned, about 10 minutes.
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12
Add garlic, and cook for 2 minutes.
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13
Add the zucchini, coriander, cumin, cayenne and salt.
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14
Cook, stirring, for 5 minutes.
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15
Add rice and currants, and mix well.
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16
If the rice looks dry, add two tablespoons water.
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17
Cover, and cook until the zucchini and rice are tender, about 15 minutes.
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18
The rice mixture may be uncovered and quickly stirred once or twice, covering it immediately after.
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19
For the yogurt garlic sauce: In a small bowl, combine the yogurt, garlic, mint and a pinch of cayenne.
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20
Mix well, and season with salt and pepper to taste.
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21
When the rice and zucchini are ready, top with cilantro, toasted almonds and fresh black pepper.
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22
Serve immediately, with yogurt-garlic sauce passed separately.
