Saffron Rice

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak saffron in 1/2 cup boiling water for 20-30 minutes.
  • Meanwhile, saute onions in the ghee until tender; set aside.
  • Rinse the basmati under cold water in a sieve, until water runs clear, allow to drain.
  • 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.
  • 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.
  • If any liquid remains, drain it.
  • Stir peas into mixture, if desired, as a garnish; serve.
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