Saffron Pilaf

Saffron is one of the most delectable, and difficult to describe, flavours that exist. Deep, earthy, rich and slightly bitter, saffron balances all doshas and is a potent aphrodisiac! This simple pilaf can be eaten on its own or be the base of any veggie dishes you want to serve. The bright yellow colour is enhanced by turmeric, a powerful root that is antibacterial, antifungal and antiparasitic. It's deep, bitter flavour is the basis for all curries, and also colours the robes of monks in India.

1 tbsp ghee
1 1/2 tsp. whole cumin seed
1/2c onion, diced
3 cloves garlic, chopped
2 pinches of Spanish or Indian saffron (not American)
1/2c warm water
1 tsp turmeric
1 1/2c basmati rice, rinsed thoroughly
1 1/4c filtered water
1/2 frozen peas
1 tsp salt
fresh chopped cilantro for garnish

Heat the ghee in the bottom of the pot that you will eventually cook the rice in. When hot, toss in the cumin seed and allow to brown, about 30 seconds. Add the onion and garlic, and saute until the onion is soft, about 7-10 minutes. It's ideal for the onion to be completely cooked before continuing this process, as otherwise you could end up with crunchy onion - eeeew. In the meantime, add the saffron to the 1/2 cup of water, which will allow it's colour and flavour to disperse.
Once the onion is cooked, add the rice to the pan and saute without water at first, toasting it in the pan and coating with the cumin-y ghee. After about 2 minutes of stirring, add the saffron water, the other 1 1/4c of water, the turmeric, peas and salt. Bring to a boil and cook covered for 10 minutes. After 10 minutes, remove the pot from heat but don't lift the lid. Just before serving, garnish with cilantro and inhale with delight... this dish smells amazing!