Akhni (Vegetarian Broth)

Makes about 3 cups

Ingredients:

1 tablespoon vegetable oil

3 dried red chile peppers, such as chile de arbol, broken into pieces

1 teaspoon cumin seeds

1 teaspoon black peppercorns

2 large cloves fresh garlic, chopped

4 quarter-size slices peeled fresh ginger

4 black cardamom pods, crushed lightly to break the skin

5 green cardamom pods, crushed lightly to break the skin

1 (1-inch) stick cinnamon

10 whole cloves

1 teaspoon fennel seeds

1⁄4 teaspoon ajwain seeds

1 large onion, chopped

1 green bell pepper, chopped

5 cups water

Preparation:

1. Heat the oil in a large saucepan over medium-high heat and cook the red chile peppers, cumin and black peppercorns, stirring, about 30 seconds. Then add the garlic, ginger, black and green cardamom pods, cinnamon, cloves, fennel, and ajwain seeds, and stir about 1 minute.

2. Add the onion and bell pepper, reduce the heat to medium, cover the pan and cook until softened, about 5 minutes.

3. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the broth is reduced by about half, about 1 hour. Simmer longer for a more concentrated broth.

4. Strain and discard the spices. Or pass everything through a food mill to obtain a stronger essence of flavors.

Variation:

In step 1, along with all of the above, mix in about 1⁄2 cup each of any one or all of the following: fresh mint, cilantro stems, lemon leaves or lemongrass, fresh fenugreek leaves. Then add an extra cup of water in Step 3.