Wash the rice in several changes of cold water until it runs clear, then let it soak for 20 minutes to help the grains lengthen and stay separate.

Prep the fava beans by covering them with boiling water briefly, then plunge them into cold water and squeeze each one gently to slip off its thick outer skin.

Bring the vegetable stock to a boil in a deep lidded pan, add the drained rice, and boil for 2 minutes before covering with a tight lid. Simmer on low for 10 minutes, then turn off the heat and let the rice rest and steam undisturbed.

Heat the oil in a large pan and add the cumin and cinnamon; once they sizzle and release their aroma, add the onions and cook until they are translucent and soft.

Stir in the ginger, garlic, and chiles for a few minutes, then add the broccoli and a splash of water, covering immediately so the florets can steam through.

Add the zucchini, fava beans, peas, pepper, and salt, cooking for a few more minutes until the vegetables are tender but still bright.

Delicately fold the fluffy steamed rice into the vegetable mixture, sprinkle with fresh torn herbs, and serve with lemon wedges.