3 Tbsp. canola oil1 tsp. brown or yellow mustard seeds 1 tsp. cumin seeds 1 cup firmly packed, chopped fresh mint leaves plus beautiful sprigs for garnish 4 cups freshly cooked basmati, jasmine or long grain white rice 2 Tbsp. dried currants or raisins ½ cup coarsely chopped toasted walnuts

Heat oil in a small wok/skillet over med-high heat. Add mustard & cumin seeds; immediately cover with a lid. Cook until seeds stop popping, about 30 secs. Reduce heat to low. Toss in currants & fry until plump, about 1 min. Stir in mint leaves & cook until fragrant, 2 to 3 mins. Remove from heat. Pour seasoned oil and seeds over rice, scraping pan with a spatula. Toss gently; fold in nuts. Transfer rice to a heated dish. Garnish with mint sprigs & serve warm or at room temperature. Serves 4.

From CUESA website (recipes) from Laxmi Hiremath Author, The Dance of the Spices: Classic Cooking for Today’s Home Kitchen

Also, I wish you all a Happy Persian New Year (Norooz)! Eid-eh Shoma Mobarak!