Saffron Rice

Soak saffron in 1/2 cup boiling water for 20-30 minutes.

Meanwhile, saute onions in the ghee until tender; set aside.

Rinse the basmati under cold water in a sieve, until water runs clear, allow to drain.

Place the rice and the onions in a saucepan and add the 1/2 cup saffron water as well as 2 1/2 cups hot water, the cardamon pods, the cloves, and the salt and pepper; stir to mix.

Bring to a boil over medium heat then reduce heat, cover, and cook over low heat until the rice is tender, about 15-20 minutes.

If any liquid remains, drain it.

Stir peas into mixture, if desired, as a garnish; serve.