Saffron Aroma Pilaf

Ingredients:

For the Pilaf:

• 2 cups basmati rice, rinsed and drained

• 4 cups chicken or vegetable broth

• A pinch of saffron threads, steeped in 2 tablespoons warm water

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup green peas (fresh or frozen)

• 1/4 cup slivered almonds

• 2 tablespoons olive oil or unsalted butter

• Salt, to taste

For Garnish:

• Fresh parsley or cilantro, chopped

• Additional slivered almonds (optional)

Instructions:

1. Prepare Saffron Water: In a small bowl, steep the saffron threads in warm water for about 10 minutes to release their color and aroma.

2. Sauté Onion and Garlic: In a large saucepan or skillet, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, and sauté until they become translucent and fragrant.

3. Cook the Rice: Add the rinsed basmati rice to the pan and stir to coat the grains with the oil. Sauté for another 2-3 minutes.

4. Add Liquid and Saffron: Pour the chicken or vegetable broth into the pan. Add the saffron along with its steeping water. Stir and bring to a boil.

5. Simmer the Pilaf: Once boiling, reduce the heat to low, cover the pan, and let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.

6. Add Peas and Almonds: About 5 minutes before the end of cooking, stir in the green peas and slivered almonds.

7. Rest and Fluff: Once cooked, remove the pilaf from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice gently with a fork.

8. Garnish and Serve: Garnish the pilaf with chopped parsley or cilantro and additional slivered almonds, if desired.