This spice blend is frequently used in Syrian and Armenian dishes. This recipe is derived from my grandmother-in-law's Armenian Orthodox church. The original made just over a pound of spice blend, which is far too much, so I've scaled it down by a quarter.
This recipe comes from a cookbook published by my husband's grandmother's Armenian Orthodox church. I prefer the bright, refreshing flavor of its lemon-mint dressing over mayonnaise-laden American potato salads.
A Syrian friend gave me this. They got it off the internet because they missed their mom's rice. I wish I knew who to credit.My DH who lived in Lebanon when he was young even says this is like the rice his mom makes, maybe even a little better!
We grow our chard year-round in the fog where we live and this is one of our favorite ways to prepare it. This is vegan-friendly. You can adjust the ingredients according to taste and what's on hand. Do use the nutritional yeast (or substitute vegetable broth) for a richer taste. For color, you could add diced carrots and cook them with the chard.