Saffron Basmati Rice

Add saffron to a couple of tablespoons of water and set aside to allow the flavours to release.

Lightly toast almonds in a saucepan over a medium heat. It should only take a minute or two, you don’t want them to start to burn. Once done, remove from the pan and set aside.

Heat about 10 sprays of fry light to the pan. Add onion and cook for about 15 minutes, stirring often. You want them to be nicely brown but not burnt!

Rinse rice with cold water.

Once onions are browned, add rice to the saucepan and cook for a couple of minutes. Add the saffron strands and the water to the pan. Add double the volume of rice in water to the pan—this is a great rule of thumb way to measure the amount of water when you are cooking rice if you are going to steam it, as we are.

Bring pan to the boil and reduce heat. Cover pan and leave to cook for around 15 minutes. It’s done once water is evaporated but rice is moist enough and hasn’t started sticking to the bottom of the pan.

Crumble toasted almonds into the pan and stir well into the rice. Enjoy with your favorite curry.