Toast the almonds
Wash the rice thoroughly,add to the cold water, saffron, salt and bring to the boil.
When the rice has come to the boil, cover with a lid and simmer on a low heat for 10 minutes.
leave the lid on and allow to sit in its own steam for a further 5 minutes
Cut the tomatoes into quarters, remove the seeds and cut into a 5mm dice.
Pick and finely slice the coriander and mint.
Slice the spring onions.
When the rice is cook, 'fluff' it by digging a spoon to the bottom and allowing to fall off the spoon
Sprinkle on the garnish and finish with a squeeze of lemon.
«Adding whole toasted spices such as cumin and fennel seeds to replace the saffron will produce an earthier taste. serve this cold as a rice salad at barbecues»