Kale Biryani with Garbanzo & Pomegranate (Crowd sourced)

Directions

1. Preheat oven to 325 F. Heat 2 tablespoons of olive oil in a skillet. WHen it just barely begins to smoke, add the coriander seeds, stir and allow to turn a golden brown. Add the shallots and fry on low heat until it turns translucent. Add the Kale, Garbanzo, Ras el Hanout, Pomegranate Powder (or molasses) and the cayenne. (cover and cook on low heat until the kale is completely wilted. Add salt and adjust for seasoning.
2. Brush a 8 inch baking dish liberally with olive oil. Layer half the Basmati evenly. Over the rice, add the Cooked Kale mixture and spread evenly. Using a microplane, grate the nutmeg evenly over the green mixture. Add the remaining Basmati rice and smooth down over the kale/garbanzo mix. Sprinkle the toasted almonds and drizzle with extra oil. You may have some Kale Garbanzo filling left over..
3. Cover the baking dish with a sheet of aluminum foil. Bake for 25-30 minutes till the dish emits a fragrant aroma. The steam trapped inside helps the cooking process. since the kale isn't as 'liquidy' as spinach.
4. Remove the dish from the oven, uncover and allow to cool slightly. Liberally garnish with the fresh pomegranate arils prior to serving. Pair this with a simple Yogurt side such as Raita or Tzatziki