Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds, rice, and a big pinch of salt. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Carefully add 1 cup of water (or 2 cups for 4 servings). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Roughly chop the figs. Place in a medium bowl; cover with 1/2 cup of hot water (or 1 cup for 4 servings). Set aside to rehydrate at least 10 minutes. Roughly chop the peanuts. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pork and sliced pepper(s); season with salt, pepper, and the curry powder. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil.

Carefully add the rehydrated figs (including the liquid), sautéed aromatics, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly reduced in volume and the pork is cooked through. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the mustard seed rice topped with the finished pork and pepper(s), tzatziki, and chopped peanuts. Enjoy!