Fried Rice with Chickpeas
Cook basmati rice and whole spices in 1/2 liter (approximately 2 cups) of boiling salted water for about 20 minutes. Trim carrots and scallions, rinse and chop. Blanch chopped carrots in boiling salted water for about 5 minutes, rinse in cold water and drain. Chop cashews and almonds. Cut apricots into small pieces. Peel and dice ginger.
Cook carrots, scallions, apricots, cashews and almonds in a skillet in hot oil for about 10 minutes and season with cumin salt and pepper. Remove dried spices from cooked rice. Add rice, ginger and drained chickpeas and cook over low heat for about 5 minutes. Season to taste. Mix together yogurt and chopped mint. Season to taste. Place yogurt on the rice and serve. If desired, garnish with mint.