Toasted Almond Rice Pilaf with Lemon and Herbs

Ingredients

• 1,5 cup basmati rice
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 0,5 cup sliced almonds
• 1 unit shallot, finely diced
• 2 cloves garlic cloves, minced
• 2,5 cup chicken or vegetable stock
• 1 unit bay leaf
• 2 tsp lemon zest
• 1 tbsp fresh lemon juice
• 2 tbsp fresh dill, chopped
• 0,5 tsp fine salt

Instructions

1. 1

   Rinse 1.5 cups basmati rice in a fine-mesh sieve under cold water until the water runs clear, then drain well for 5 minutes.

2. 2

   Heat 2 tbsp unsalted butter and 1 tbsp extra-virgin olive oil in a heavy-bottomed saucepan over medium heat until the butter foams and smells nutty.

3. 3

   Add 1/2 cup sliced almonds and toast, stirring constantly, for 2-3 minutes until golden and fragrant. Scoop out and reserve, leaving the fat behind.

4. 4

   Add 1 finely diced shallot to the pot and sweat for 2 minutes until translucent, then stir in 2 minced garlic cloves and cook 30 seconds until aromatic.

5. 5

   Add the drained rice and toast, stirring, for 2-3 minutes until the grains turn opaque and smell slightly nutty : this locks in a distinct, separate texture.

6. 6

   Pour in 2.5 cups hot chicken or vegetable stock along with 1/2 tsp fine salt and a bay leaf. Stir once, then bring to a gentle boil.

7. 7

   Reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes.

8. 8

   Remove from heat and let stand, still covered, for 10 minutes to finish steaming.

9. 9

   Uncover, discard the bay leaf, and fluff with a fork. Fold in 2 tsp lemon zest, 1 tbsp fresh lemon juice, 2 tbsp chopped dill, and the toasted almonds.

10. 10

    Taste, adjust seasoning, and transfer to a warm platter. Serve immediately.