1 to 2 tsp (5 to 10 mL) salt
Generous pinch of saffron
3 cups (750 mL) Indian basmati rice
2 tbsp (25 mL) butter
1 medium onion, diced
2 to 3 large lemons
½ cup (125 mL) finely chopped fresh parsley
1 cup (250 mL) toasted chopped, sliced or slivered almonds, divided
2. Rinse rice in a sieve under cold running water; drain well. Melt butter in a large saucepan over medium heat until bubbly. Add onion; cook 5 minutes or until onion is transparent. Stir in drained rice until coated with butter.
3. Meanwhile, squeeze ½ cup (125 mL) juice from lemons. Pour over rice mixture along with broth, including saffron. Bring to a boil, cover and reduce heat to low. Slowly cook for 15 to 20 minutes or until tender. Fluff with a fork. (Rice holds well over lowest possible heat for up to an hour.)
4. When ready to serve, stir in generous parsley and three-quarters of almonds. Turn into warmed serving bowl and garnish with remaining almonds.