Ingredients
Procedure
Wash and spin mint, fresh coriander, and chives. Blend the fresh herbs and ginger into a smooth paste adding chunks of the bell pepper for moisture. Set aside.
In a heavy bottomed pan, heat the oil to medium. Add the ground coriander and the onions. Stir until the onions are translucent.
Add the green herb paste and stir to mix. Cook on low until the mixture blends and thickens.
Add the cooled rice and roasted almonds, mix, and allow the dish to warm (but don’t over heat).
Serve warm.
Salt to taste.