BIRYANI: Kurdish Mixed Rice with Fried Potatoes, Onions, Almonds, and Spice Mix

Cuisine & Diet: Dairy-free, Gluten-free, Iraqi, Kurdish, Mediterranean, Middle Eastern, Mizrahi, Rice & Grains, Rosh Hashanah, Thanksgiving, Vegan, Vegetarian, Western Asian

Class Format: 1-DISH VIRTUAL COOKING LESSON ($150/individual household; $30 for each additional household signing in)

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GENERAL INGREDIENTS:
Turmeric
Ground cumin
Ground cardamom
Ground allspice
Ground cloves
Cinnamon stick
Bay leaves
Ground black pepper
Red pepper flakes
Basmati rice
Kosher salt
Vegetable, canola, sunflower, or safflower oil
Baby white potatoes
Red onion
Frozen peas
Whole blanched or slivered and blanched almonds (optional)
Black and/or yellow raisins

EQUIPMENT:
Measuring cups and spoons
Cutting board and large chef’s/chopping knife
1 or 2 medium saucepans (about 4-cups in size) for frying toppings
2-quart pot or saucepan with lid