Side note: I have all kinds of things in my kitchen that remind me of my wonderful mom. Her wooden spoon, her ibrik and Turkish coffee cups, the tray she used to serve tea, and other items. One of those things was a small Sanka coffee jar that she used to hold spices. Like most of the women of her generation, she re-used everything! I’ve been using it as my cardamom jar. While I was gathering my ingredients for this recipe, I accidentally dropped the jar and shattered it. Not only was I sad about breaking mom’s jar, I was bummed that my freshly-ground cardamom was all over my kitchen floor (insert sad face). In the end, I substituted five cardamom pods for the powder. If you decide to do the same, just make sure you remove the pods before serving the rice.