Kabuli Palau

Ingredients:

1 cup basmati rice, soaked
1 cup vegetable stock
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon cardamom
salt, to taste
a pinch of garam masala
1/3 cup slivered almonds
1/4 cup pistachios
1/2 teaspoon oil
2 carrots, cut into matchsticks
1 teaspoon sugar
1/3 cup raisins
seasoned seitan, cooked

Boil the rice until it is almost cooked. Strain and rinse with water and return to the pot with the stock, cumin, black pepper, half the cardamom, salt, and garam masala. Cover and cook until fluffy.

Meanwhile, dry roast the nuts and set aside.

Heat the oil and add carrots. When they are partially cooked, add the sugar. Stir occasionally until they are tender and caramelized. Add the raisins and cardamom.

Arrange seitan on a shallow plate. Pour rice over the seitan and arrange carrot mixture over it. Sprinkle the nuts on top.