Saffron Rice

• saffron thread↗1⁄2 teaspoon
• vegetable oil2 tablespoons

  (butter, margarine or ghee ok)

• large onion↗1 -2

  thinly sliced

• basmati rice↗1 1⁄2 cups

  uncooked

• whole cloves↗8
• green cardamom pods↗4
• salt↗1 teaspoon
• black pepper↗1⁄2 - 3⁄4 teaspoon

  (amount to taste)

• cooked green peas↗1⁄2 cup

  (optional)

Step-by-step instructions

1. 1

   Soak saffron in 1/2 cup boiling water for 20-30 minutes.

2. 2

   Meanwhile, saute onions in the ghee until tender; set aside.

3. 3

   Rinse the basmati under cold water in a sieve, until water runs clear, allow to drain.

4. 4

   Place the rice and the onions in a saucepan and add the 1/2 cup saffron water as well as 2 1/2 cups hot water, the cardamon pods, the cloves, and the salt and pepper; stir to mix.

5. 5

   Bring to a boil over medium heat then reduce heat, cover, and cook over low heat until the rice is tender, about 15-20 minutes.

6. 6

   If any liquid remains, drain it.

7. 7

   Stir peas into mixture, if desired, as a garnish; serve.