Instructions

1. Rinse the rice in a bowl or sieve. Don’t skip this step! Rinses the basmati rice first prevents it from clumping as it cooks. 
2. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the pistachios, turmeric, 1/2 teaspoon cumin seeds, 1/4 teaspoon coriander seeds, 4 cardamom pods, star anise cinnamon and cook, stirring often until toasted and fragrant, about 2-3 minutes. Add the rinse rinsed rice and cook another minute until just toasted. Stir in 1 3/4 cups water and 1/2 teaspoon salt and bring to a boil. Reduce heat to low, cover and cook until rice is tender, about 20 minutes. 
3. While the rice is cooking, heat the remaining 2 tablespoons olive in a separate large skillet. Add the onion and cook until just soft, about 5 minutes. Add in the garlic, ginger, raisins, remaining coriander seeds, remaining cumin seeds, 4 cardamom pods and 1/2 teaspoon salt. Cook until spices are toasted and fragrant. 
4. Add in the green beans, cauliflower, peas, potatoes, and carrots along with 1/4 cup water. Cook, stirring often, until vegetables are tender. You may need to add more water; start with a tablespoon and go from there. 
5. Add the rice mixture to the vegetable mixture and stir to combine. Stir in the lemon juice. Season to taste with salt/pepper as needed. Garnish with extra pistachios, cilantro and mint.