This recipe is a simple weeknight meal that can be thrown together in a jiffy--most of the main ingredients can be found around the home and the rest (spices, for the most part) can be scooped up from your grocery store's bulk section. It's a bit of a variation on the phenomenal chicken and cardamom rice that I was so in love with from Jerusalem, but the idea of a slightly easier, mostly vegetarian version of that rice was immensely appealing.
