Vegetable Curry and Black Rice

For the curry spice blend

• 2 Tbs. ground turmeric
• 1 stick cinnamon or 1/2 tsp. ground cinnamon
• 1 tsp. cardamom seed
• 1/4 tsp. whole cloves
• 1/2 tsp. ground cumin
• 1/2 tsp. fennel seed
• 1/4 tsp. coriander seed
• 1/4 tsp. fenugreek
• 1/2 tsp. cayenne pepper
• 1/4 tsp. freshly ground black pepper

For the rice

• 1 cup black rice or basmati rice
• 2 cups water
• 1 tsp. salt, plus more for seasoning
• 2 Tbs. brown butter, divided
• 1 tsp. saffron threads
• 1/4 cup chopped pistachios
• 1 small onion, cut into small dice
• 2 cloves garlic, minced
• 2 tsp. minced fresh ginger
• 2 tsp. Curry Spice Blend
• 1-1/2 cups chicken stock or vegetable stock
• 1 tsp. sugar
• 1 tsp. molasses
• 2 tsp. freshly squeezed lime juice, plus lime wedges for serving
• 1 large russet potato, peeled and cut into 1-inch chunks
• 3 carrots, cut into 1/2-inch pieces
• 1 rutabaga or turnip (about 10 ounces), peeled and cut into 1/2-inch pieces
• 1/2 head cauliflower or broccoli, cut into florets
• 1/2 cup coconut milk
• 1/4 cup plain whole-milk yogurt
• 4 sprigs fresh cilantro