INGREDIENTS
1 pint
Cherry tomatoes
5
Garlic cloves
1
Lemon
1/4 cup
Parsley, loosely packed leaves
1 1/2 tbsp
Thyme, fresh leaves
1 2/3 cups
Basmati rice
10
Cardamom pods
1
Salt and black pepper
1 tsp
Turmeric, ground
5 tbsp
Olive oil
2 cups
Vegetable stock or water