INGREDIENTS
7
spring onions
2 cloves
garlic
2
chillies
1 serving
olive oil
2
fresh bay leaves
4
cardamom pods
3 tsp
coriander seeds
3 tsp
cumin seeds
1 tsp
ground turmeric
300 gs
basmati rice
400 gs
parsnips
6 media
eggs
1 tbsp
white wine vinegar
200 gs
brussels sprouts
30 gs
fresh flat-leaf parsley
30 gs
fresh mint
2
limes
1
pomegranate