Saffron Rice with Almonds and Pistachios

Rinse the basmati rice thoroughly under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.

Soak the saffron threads in 2 tablespoons of warm water for at least 15 minutes to extract the color and flavor.

Heat the ghee or olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 2-3 minutes.

Add the cardamom pods, cinnamon stick, and bay leaf to the saucepan. Sauté for another minute to release their aroma.

Add the rinsed rice to the saucepan and stir gently to coat it with the ghee and spices. Cook for 1-2 minutes.

Pour in the water and add the salt and optional sugar. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15-20 minutes, or until the rice is cooked through and the water is absorbed.

Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and become more fluffy.

Gently fluff the rice with a fork. Remove the cardamom pods, cinnamon stick, and bay leaf.

Stir in the saffron water (including the saffron threads), chopped almonds, and chopped pistachios. Mix gently to distribute the ingredients evenly.

Serve hot and enjoy!