Saffron Rice

Rinse long-grain rice under cold running water until water remains clear. Drain well. Soak saffron threads in three tablespoons of very hot water for 15 minutes.

Heat ghee or oil in a saucepan. Add onion, cloves and cinnamon. Stir-fry onion until soft.

Add saffron, salt and water. Bring to a boil and pour in long-grain rice. Simmer on low heat for 15-20 minutes until long grain rice is cooked. Remove the cinnamon stick.

You can substitute turmeric powder for the saffron. To achieve a bolder yellow, stir a quarter to 1/2 teaspoon turmeric into the onion.

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