Ingredients

Instructions

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