Spiced Basmati Rice and Vegetables

Rinse rice with cold water and drain. Simmer rice and turmeric in salted water over low heat until tender, about 20 minutes. Drain and set aside.

While rice is cooking, plump raisins in hot water.

Coarsely chop almonds. Peel and finely grate ginger root. Peel and crush garlic.

Combine almonds, ginger and garlic in a mortar and grind to a fine paste.

Peel onions and finely chop. Rinse spinach, drain well and chop coarsely.

Rinse zucchini and cut into approximately 1/8-inch cubes. Rinse carrots, peel, and cut into approximately 1/8-inch slices.

Heat oil in a pot over medium heat and sauté onions, stirring, until light brown.

Add cardamom pods, cloves, and peppercorns and sauté briefly.

Add almond-ginger paste and sauté until fragrant, about 2 minutes.

Add carrots, zucchini, garam masala, coriander and cumin. Sauté briefly and pour in the broth.

Cover and cook vegetables until crisp-tender, 2-3 minutes. Drain raisins and add to the pan along with spinach and reserved rice. Stir to combine. Cover and cook over medium heat, stirring 2 times, 4-5 minutes. Season to taste with salt and pepper.