Rice with Chicken, Saffron and Almonds

Serves 6 

3 chicken breasts cut into ½ inch cubes 

Sea salt 

Freshly ground pepper 

1/3 cup plus 2 tbsp canola oil 

½ cup blanched almonds 

2 cups extra long grain white rice, soaked in warm lightly salted water for 20 minutes 

4 tbsp butter 

¼ tsp saffron threads, soaked in 1/3 cup of warm water 

4 cups chicken broth 

3-5 tbsp chopped fresh dill 

3-5 tbsp lemon juice (or to taste) 

½ cup raisons (optional, more to taste) 

Season chicken with salt and pepper and brown in a skillet.

In another skillet, heat oil and add blanched almonds and fry 3-5 minutes until light brown. Remove and drain excess oil.

Drain rice.

In large skillet, heat butter and sauté the rice for a few minutes, stir in soaked saffron with soaking water and the chicken broth. Mix well, season with salt and pepper to taste.

Add chicken to mixture, bring to a boil, reduce heat, cover and simmer for 20 minutes until liquid is absorbed and holes appear on surface. Add almonds, dill and lemon juice and raisins.