Saffron rice with courgette flowers

Prep 0 h : 0 m
Cook 0 h : 30 m


  • 12 courgette flowers, stem attached

    45g butter

    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.