Notes — Cheap to make and makes a lot in a single batch. Good served hot, cold, as leftovers and is okay frozen and reheated. Be patient with this one and follow the rules or else the rice will be gooey. You want flurry rice. (2300 kcal/recipe)

Ingredients (Chicken)

• 1 med white onion, sliced
• 1/4 cup oil (for frying onions)
• 2 cups basmati or jasmine rice
• 1 tbsp kosher salt (adjust to taste)
• Big pinch saffron
• 2 cups cooked chickpeas (recipe here)
• 1 tbsp dill, crushed
• 1 tbsp mint, torn or rough chopped
• 1 lemon

Instructions

1. Slice the onion into thin strips. In a large soup pot, fry the onions in the oil until they are browned. Set aside the fried onions.
2. Toast the rice and salt in the onion-flavored oil over med-high heat for about 3-4 minutes until the rice will just start to brown a bit.
3. Add 3 1/2 cups of water to the rice/oil mix. Cover the pot and bring to a boil then reduce to a very low simmer.
4. Simmer for 20 min then remove from heat.
5. While the rice is cooking, prep the other ingredients. Rinse the chickpeas if they are canned to remove the extra salt.
6. In a small bowl crush the saffron and mix with 2 tbsp boiling water. Let sit for 5 min to let it steep.
7. Add all ingredients to the pot and fluff the rice
8. Add lemon juice 1/4 a lemon at a time until flavor is right.