Rice with Almonds and Peas

INGREDIENTS:

1-2 t ghee

1/3 c slivered almonds (or chopped)

3 T ghee

1 cinnamon stick

6 cloves

4 green cardamom pods, crushed open (mortar and pestle does the trick)

1 c rice

1/4 t turmeric

2 c water

1 t salt

1 c peas

PREPARATION:

1. Fry the almonds in a little ghee first on low heat until lightly browned. Set aside
2. Heat the 3 T ghee. Add the cinnamon stick, cardamom pods and cloves. They will expand
3. Add the rice and turmeric and give a stir.
4. Add the water. salt and peas and bring to a boil
5. Lower the heat to a simmer for 15 minutes covered. 
6. Keep covered and let sit 5 more minutes covered before offering.
7. Before offering, you may wish to remove the cooked whole spices that will have floated to the top 
8. Fluff gently and serve hot.

VARIATIONS:

When there's no peas, try small chopped pieces of green beans or broccoli or slices of fresh okra