Name: Saffron rice with zucchini flowers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 cup (300g) white long-grain rice; 12 zucchini flowers, stem attached (240g); 45 gram butter; 1 large red onion (300g), cut into wedges; 2 teaspoon caraway seeds; 1 clove garlic, crushed; 1 teaspoon ground turmeric; pinch saffron threads; 1/4 cup (20g) flaked almonds, roasted

Ingredients

1 1/2 cup (300g) white long-grain rice

12 zucchini flowers, stem attached (240g)

45 gram butter

1 large red onion (300g), cut into wedges

2 teaspoon caraway seeds

1 clove garlic, crushed

1 teaspoon ground turmeric

pinch saffron threads

1/4 cup (20g) flaked almonds, roasted

Method

1.Cook about 1½ cups (300g) white long-grain rice. Spread cooked rice on a flat tray and refrigerate, uncovered, overnight before using

2.Remove flowers from zucchini; discard stamens from flowers. Slice zucchini thinly.

3.Melt butter in a large frying pan over medium heat; cook onion, seeds and garlic, stirring, about 5 minutes or until onion softens.

4.Add sliced zucchini; cook, stirring, until tender. Add 5 cups of cooked rice, spices and zucchini flowers; cook, stirring, until hot. Stir in half the nuts; season to taste.

5.Serve sprinkled with remaining nuts.