Alicia Taylor
The addition of saffron imparts a beautiful golden colour to the rice while adding a sweet-earthy flavour. A delicious vegetarian meal in its own right, this dish also makes a lovely side with grilled or barbecued meat or fish.
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Ingredients
Method
1.Combine saffron and 2 tsp boiling water in a small cup. Set aside for 10 minutes.
2.Cut 1 lemon into 5mm slices. Finely grate the rind from the remaining lemon, then squeeze; you will need 1 tbsp rind and 2 tbsp juice.
3.Rinse rice in a sieve under cold running water until water runs clear. Add rice, saffron mixture and stock to a medium saucepan over high heat; bring to the boil. Place lemon slices on rice. Place lid on pan, reduce heat to low; simmer for 12 minutes. Remove pan from heat; stand, covered, for 10 minutes. Fluff rice with a fork.
4.Meanwhile, heat oil in a frying pan over medium-high heat; cook onions, stirring, until golden and crisp (7 minutes). Drain onions on paper towel.
5.Transfer rice to a large bowl with lemon rind and juice. Add half the onions, half the combined herbs and half the almonds; season and stir gently to combine. Serve rice topped with remaining onions, combined herbs and almonds.
Pickling onions look like brown onions but are about half the size and slightly sweeter.
Notes
