Toasted Almond Rice Pilaf with Lemon and Herbs

Rinse 1½ cups (300 g) long-grain white rice under cold water until the water runs clear, then drain well in a fine-mesh sieve for 5 minutes.

In a dry medium saucepan over medium heat, toast ⅓ cup (40 g) sliced almonds for 3-4 minutes, shaking often, until golden and fragrant. Transfer to a plate.

In the same pan, melt 3 tbsp butter with 1 tbsp olive oil over medium heat until foaming subsides.

Add ½ cup (50 g) broken vermicelli noodles and stir for 2-3 minutes until they turn a rich toasty brown: watch closely so they don't burn.

Add 1 finely diced small onion and sweat for 4-5 minutes, until translucent and soft. Stir in 2 minced garlic cloves and cook 30 seconds until fragrant.

Add the drained rice and stir for 1-2 minutes to coat every grain in butter, until the rice looks slightly translucent at the edges.

Pour in 2¾ cups (650 ml) hot chicken or vegetable stock and add 1 bay leaf and ¾ tsp salt. Bring to a boil, then reduce heat to the lowest setting.

Cover tightly and simmer undisturbed for 16-18 minutes, until all liquid is absorbed and small steam holes appear on the surface.

Remove from heat, drape a clean tea towel under the lid, and rest for 10 minutes to finish steaming.

Fluff gently with a fork, discarding the bay leaf. Fold in the toasted almonds, 2 tbsp chopped parsley, 1 tsp lemon zest and 1 tbsp lemon juice.

Taste, adjust seasoning and serve warm.