Saffron Rice

• 1/2 teaspoon saffron thread
• 2 tablespoons vegetable oil (butter, margarine or ghee ok)
• 1 -2 large onion, thinly sliced
• 1 1/2 cups basmati rice, uncooked
• 8 whole cloves
• 4 green cardamom pods
• 1 teaspoon salt
• 1/2 - 3/4 teaspoon black pepper (amount to taste)
• 1/2 cup cooked green peas (optional)

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.

saffron thread, vegetable oil, onion, basmati rice, cloves, green cardamom, salt, black pepper, green peas

Taken from www.food.com/recipe/saffron-rice-47592 (may not work)