Rich Butter Bean Stew with Saffron Rice & Toasted Almonds - Vegan Recipe
Saffron-infused rice with lemon and spice-topped butter beans for a flavorful and aromatic dish.
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Cooking tools:
- Mortar and pestle
- Kettle
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
Ingredients
- 1 cup rice, washed and drained
- 7 strands saffron
- 50ml boiling water
- 50g sliced almonds roasted
- [For the stew]
- 40ml extra virgin olive oil
- 2 lemons (strips of zest only)
- 3 long dry chillies
- 2 brown onions, diced
- 3 garlic cloves, sliced
- 1 bay leaf
- 1 teaspoon chilli powder
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 2 tins butter beans, reserve 1 tin liquid
- 100g cherry tomatoes, halved
- 10 green beans, halved
- Salt
- pepper
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