In a bowl, add the water and saffron. Set it aside
Add the onions after 30 seconds, add the onions and cook until transluscent
Add the green beans and carrots to the pan
Add the shredded ginger and mix well
Cook for about 5 minutes before added the pearl barley
Add the Chick Peas
Add the Turmeric, Cumin-coriander powder and red chili powder
Add the salt
Add the Saffron water
Peel the Cardamom pod a little to expose the seeds in it. Put them into the pan. See notes
Add the water and aquafaba to the pan
Add the whole peppercorns
Close the lid and let it cook on medium heat for about 32 minutes or until all the water has dissipated.
Add the almonds, cashews, raisins and coriander. Mix well before serving
Notes
- I used Cardamom with the pods because it add so much aroma. If you don't like the pods, just use about 1.5 tsp of cardamom seeds - Your cooking time will vary depending on the size of the pan you are using. For best results, use a 12" or wider pan. You can also put all the ingredients after step 13 into a slow cooker and let it cook on its own for about 3 hours or until the water has dissipated