Yakhni Palau

Ingredients:

3 cardamom pods
1 cinnamon stick
10 peppercorns
2 bay leaves
2 star anise
1 tablespoon grapeseed oil
1 onion, finely chopped
1 inch ginger, minced
3 cloves garlic, minced
1 cup basmati rice, soaked
1-1/4 cup vegetable stock
a pinch of saffron
salt
seitan pieces
1/4 cup sultanas
3 dried apricots, chopped
1/2 cup slivered almonds, toasted
3 tablespoons cilantro, chopped

In a nonstick saucepan, toast the spices until aromatic. Add the oil and onion and cook for 2 minutes. Add the ginger and garlic and continue to cook until onion is translucent. Stir in the rice, stock, saffron, and salt. Bring to a simmer, then reduce heat, cover, and cook until rice is fluffy. Fold in the seitan and the sultanas. When seitan is heated through, remove from heat and fold in the apricots and almonds. Garnish with cilantro before serving.