Caramelized Onion & Almond Rice Pilaf

In a small bowl, combine the saffron threads with the hot water. Leave to infuse for about 15 minutes or so.

In a medium skillet set over medium heat, add one tablespoon of olive oil and the onion. Give a good stir and cook long enough to brown the onion. Probably about 5 minutes. Add a couple of tablespoons of stock to the onions, reduce heat to low and leave to cook for a further 10 minutes or so. Stir occasionally so they cook evenly and don't burn or stick to the pan. Once cooked. add the extra tablespoon of oil to the pan and the rice along with the infused saffron. give a good stir around the pan and let the rice become a little translucent at the edges, about a minute. Pour in all the stock, reduce heat to low and cover. Check the rice after about 15 minutes and see if it is cooked and the stock absorbed. If still a little hard and the stock has all evaporated, add a little more water. Remove from heat when cooked. Leave a few minutes then fluff up with a fork. Add almonds and fresh coriander. Give a good stir and serve.