Saffron Rice

By vealam

Ingredients

• 2 tablespoons olive oil
• 1/2 yellow onion, finely diced
• 2 cups long grained rice
• large pinch saffron
• 4 cups water
• 1/2 cup peas, hulled
• kosher salt to taste
• 1 tablespoon olive oil

Preparation

Step 1

In a large sauté pan, cook the onion until soft and translucent over medium heat, about 5 minutes.

Bring the water and the saffron to a simmer and set aside.

Add the rice and stir around with the oil and the onion and then add the water to the pan as well as the peas. Sprinkle with kosher salt. Put a lid on the pan and then reduce the heat to low. Cook the rice until tender, 15-20 minutes.

Take the lid off and drizzle with olive oil and fluff with a fork. Season to taste with kosher salt and serve immediately.