1
Heat a drizzle of oil in a small pot over medium-high heat. Add almonds and half the Shawarma Spice (you’ll use the rest in the next step). Cook, stirring, until fragrant, 30 seconds.
Stir in rice, half the stock concentrates, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in step 5.