Palestinian Spiced Peppers

Add basmati rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes.

Peel and dice the onion. Peel and mince the garlic. Slice the seitan. Dice the tomato. Zest, halve, and juice the lemon. Add lemon juice and raisins to a small bowl and set aside.

Set the oven to broil on high. Add mini sweet peppers, 1 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, toss, and broil until peppers are blackened in places, 5 to 7 minutes.

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sliced seitan and cook until crispy in places, 5 to 6 minutes. Sprinkle with ras el hanout and a pinch of salt. Add diced onion and minced garlic. Cook until vegetables are tender and aromatic, 3 to 5 minutes.

Leave the raisins in the small bowl, and pour out just half of the lemon juice in which they soaked, keeping the remaining lemon juice in the bowl. Add diced tomato, capers, 1 tbsp olive oil, and a pinch of salt and pepper to the bowl and stir the tomato-caper relish.

Fluff rice with a fork and add lemon zest, remaining lemon juice, and dill. Stir to combine. Divide the lemony dill rice and crispy seitan between plates and top with Palestinian spiced peppers. Add tomato-caper relish on top. Tuck in!