- 1 tbsp cardamom seeds (if you can’t buy the seeds then buy cardamom pods and shell them yourself)
- 1 tsp black peppercorns
- 1 tsp black cumin seeds (you can use regular cumin seeds if black aren’t available)
- 1 tsp whole cloves
- 1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin)
- a medium stick of cinnamon, about 5-8cm/2-3 inches, broken up into 3-4 pieces
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Crisp topping
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- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
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- 2 tablespoons extra-virgin olive oil or ghee, plus more for drizzling
- 1 small onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 teaspoon thyme leaves
- 1 bay leaf
- 8 small zucchini (3 pounds), thinly sliced, plus long zucchini shavings for garnish
- Kosher salt
- 3 cups water
- 2 tablespoons finely shredded basil
- 2 cups ice
- Freshly ground pepper
- 2 cups purslane or baby arugula
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