Saffron rice with courgette flowers
12 courgette flowers, stem attached
300g red onion, cut into wedges
2 tsp caraway seeds
1 clove garlic, crushed
300g white long-grain rice (see tip)
1 tsp ground turmeric
A pinch saffron threads
20g flaked almonds, roasted
Remove flowers from courgette; discard stamens from flowers.
Slice courgette thinly.
Melt butter in large frying pan; cook onion, seeds and garlic, stirring, until onion softens.
Add sliced courgette; cook, stirring, until tender.
Add rice, spices and courgette flowers; cook, stirring, until hot.
Stir in half the nuts; season to taste.
Serve sprinkled with remaining nuts.
Tip: Cook the rice in water and spread it on a flat tray. Refrigerate, uncovered, overnight before using.