Saffron-Pea Basmati Rice Salad

• 2 tablespoons canola oil
• 1 medium yellow onion, halved and thinly sliced
• 1 clove garlic, finely chopped
• 1 tablespoon finely grated fresh ginger
• 6 cardamom pods
• 1 cinnamon stick
• 2 cloves
• 3 1/2 cups water or vegetable stock
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch saffron
• 2 cups basmati rice, rinsed and drained well
• 3/4 cup frozen peas
• 1/2 bunch cilantro, leaves coarsely chopped
• 4 scallions, coarsely chopped

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onions and cook until they are lightly golden brown, stirring occasionally.
3. Add the garlic and ginger and cook for 1 minute.
4. Increase the heat to high, add the cardamom pods, cinnamon stick, cloves, water, salt, black pepper and saffron and bring to a boil.
5. Stir in the rice, cover, reduce the heat and simmer until the rice is tender.
6. Stir in the peas, cover, and let the pan sit off the heat for 5 minutes.
7. Fluff with a fork and stir in the cilantro and scallions.
8. Discard the cardamom pods, cinnamon stick and the cloves.
9. Transfer the rice to a serving bowl and serve.

canola oil, yellow onion, clove garlic, ginger, cardamom pods, cinnamon, cloves, water, kosher salt, freshly ground black pepper, saffron, basmati rice, frozen peas, cilantro, scallions

Taken from www.foodnetwork.com/recipes/bobby-flay/saffron-pea-basmati-rice-salad-recipe.html (may not work)