Buttered Tumeric Rice with Almonds and Herbs

This is yet another gem from Alison Romans new book, Nothing Fancy.  Delicious with one of her many chicken dishes.

1 1/2 c. Jasmine or Basmati rice
Kosher salt
6 Tbs. butter
2 Tbs. olive oil
3/4 c. almonds, finely chopped
1/2 tsp. ground tumeric
1 large shallot, diced
fresh ground pepper
1 c. cilantro, chopped
1/2 c. mint leaves and/or dill

1.  Cook the rice in a pot until just al dente.  Drain, rinse, and set aside--you can use left over rice for this dish.
2.  Heat the butter and olive oil in a large cast iron pan. Add the almonds and cook, stirring until fragrant and the butter is browning.  Transfer almonds to a samll bowl, leaving butter behind, season with salt.
3.  Add the tumeric and shallot to the pan, season with salt and pepper and cook until shallot has softened.  Add the rice and press gently into the pan, with even contact with the bottom of the pan.  Cook without stirring until the bottom is browning, about 8-10 minutes,  Transfer to a serving platter, flipping it so the crisp part is on the top.  Add the herbs, then the almonds, and serve.