Saffron Rice with Peas and Carrots Recipe

Ingredients:

• 1 cup basmati rice
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup diced carrots
• 2 cups chicken or vegetable broth
• 1/4 teaspoon saffron threads
• 1/4 teaspoon turmeric
• 1/4 teaspoon cumin
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Soak saffron threads in 1/4 cup hot water for 10 minutes.
2. Heat olive oil in a large pot over medium heat.
3. Add chopped onions and minced garlic. Cook until onions are soft and translucent.
4. Add basmati rice, turmeric, and cumin. Cook for 2 minutes, stirring frequently.
5. Add chicken or vegetable broth and soaked saffron threads with water to the pot.
6. Add frozen peas and diced carrots. Stir to combine.
7. Season with salt and pepper to taste.
8. Bring to a boil and then reduce heat to low. Cover with a lid and simmer for 18-20 minutes or until rice is fully cooked and liquid is absorbed.
9. Fluff rice with a fork and serve hot.

This image showcases the final dish in a white bowl, highlighting the vibrant colors of the saffron rice, peas, and carrots. The dish is inviting and the presentation is appetizing.

This image showcases all of the ingredients needed to make the dish. It includes a close-up of the saffron threads, turmeric, cumin, and other spices, as well as the diced carrots and frozen peas. This image is helpful for those who want to make sure they have all of the necessary ingredients before starting the recipe.

This image provides a step-by-step visual guide for making the dish. It includes photos of each step, from soaking the saffron threads to fluffing the rice with a fork. This image is helpful for visual learners who prefer to follow along with images.