— Michael Baun

Uh, let's see, how about fresh mint? Uh, if you wanna stay with the herb theme, uh, other fresh herbs can work well, like thyme and oregano. Um, rosemary for me is a little bit harsh, and I, uh, wouldn't add that to a, a peel off, or at least not the peel off that would come to mind right now. Um, yeah, I mean, those are a few, uh, a few, uh, herb suggestions. Another one that's kind of fun. This, uh, is a way to, you know, finish a rice dish, and that is to use, uh, this is gonna be a, a southeast Asian, um, inspired, you know, flavored combination here, uh, at least in my experience. And that is to great lime zest. It could be lemon zest as well, but a bunch of it, and then fold that into the rice preparation at the very end. So you get the aroma and the fresh flavor from that zest, and it has, uh, just a very nice feel to it. And, um, yeah, I mean, those are, you know, a, a few ideas. Um, you know, otherwise, if you want to, uh, sort of look toward, uh, a common Indian, uh, technique to finish a rice, uh, a a dish, it, um, um, it, this is maybe string a bit from, from lentil preparations here, um, and other curries. But, you know, you could, um, uh, fry some spices in a little bit of oil and then pour that over the top and then fold that in, uh, to get a certain effect. And I would, again, take a look at, uh, particular preparation to, to take a, a cue or a a as to what combination of spices and in what ratios, uh, might make best sense for what it is you wanna try to achieve.