Saffron Pea Basmati Rice Salad

Total Time: 45 min
Prep: 15 min
Inactive: 5 min
Cook: 25 min

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

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


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