Rice with Figs

In a large pot, bring the chicken or beef broth to a gentle simmer over medium heat, skimming any impurities from the surface to achieve a clear, consommé-style base.

In a separate skillet, heat the butter and oil over medium heat, then add the thinly sliced onions and sauté until they are soft and translucent but not browned.

Add the almonds to the skillet with the onions and lightly toast them, stirring frequently, until they turn golden and fragrant.

Transfer the sautéed onions and almonds into the simmering broth, stirring to combine all aromatics evenly.

Add the figs to the broth, halving them if large or leaving them whole if small, and allow them to infuse gently into the soup.

Rinse the rice under cold water until the water runs clear, then stir it into the simmering broth, distributing it evenly throughout the pot.

Reduce the heat to low and cook the soup uncovered, stirring occasionally, until the rice is tender and has absorbed the sweet and savory flavors of the broth.

Taste and adjust seasoning as needed, then ladle the soup into warm bowls, ensuring each serving contains rice, figs, onions, and almonds.