One-pan spiced rice with broccolini

Rinse and drain one cup of long grain rice two to three times.

Finely chop the broccolini, onion and garlic.

Saute pan over medium heat: lightly crush the cardamom pods and toast them with the cinnamon stick and two teaspoons of sesame seeds 2 to 3 minutes, then set aside.

Pan back on medium heat with two tablespoons of chili oil; saute the onions 3 to 4 minutes.

Add the garlic and the toasted spices and saute a couple of minutes, then the broccolini for a couple of minutes.

Add the cumin, cayenne, sweet paprika and a generous pinch of salt and saute another couple of minutes.

Add the rice and saute about a minute, then one and a half cups of water and a generous pinch of saffron.

Stir, bring to a boil, then cover and cook on medium-low 15 minutes.

Turn the heat off and let the rice steam another 10 minutes.

Remove the cinnamon stick, chop a couple of sticks of green onion in and fluff the rice gently.