Saffron Rice

1: Rinse the rice with water until it comes clear.

2: Soak the rice for 1 hour.

3: Bloom the saffron in hot water for 20 minutes.

4: In a skillet, add oil.

5: Add aromatics (peppercorns, bay leaf, black cardamom, cloves) and sauté for 30 seconds or until fragrant.

6: Add water and let it boil. Season with salt.

7: Add the rice to boiling water and cook for 10-15 minutes or until 3/4 cooked.

8: Strain the remaining water from the pot and add butter and saffron water on top of the rice.

9: Turn the heat to lowest, cover, and cook for 20 minutes.

10: Turn the heat off and leave the rice covered and undisturbed for 5 more minutes.

11: Remove the bay leaf, fluff the rice with a fork, and serve.