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Rich Butter Bean Stew with Saffron Rice & Toasted Almonds
Ingredients
  • 1 cup rice, washed and drained
  • 7 strands saffron
  • 50ml boiling water
  • 50g sliced almonds roasted
  • subheading: For the stew:
  • 40ml vegetable 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 and pepper
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