Description

Green cardamom is the most expensive spice in most home kitchens after saffron, and it is worth keeping whole — the pod protects the oils in the seed for years, where ground cardamom fades in months.

Crack three or four pods into the oil for a breyani, into the milk for boeber, or into the pot when you put on tea.

Pods are usually left in the dish and eaten around. If that bothers you at the table, tie them into a small piece of muslin and lift them out before serving.