Simple saffron pilaf with peas

    
   
Fry 1 tsp. of whole cumin seeds in vegetable oil or butter. Wash two cups of Basmati rice at least three times, or until water stays clear, drain and add to pan. Add 1 cup of fresh or frozen peas, fry gently while adding 1 stick of cinnamon and 2 cloves.  
       
Add sufficiently hot water or chicken stock, saffron and salt, bring to boil, stir once, cover and simmer until done. Loosen grains very carefully with fork and let stand covered a few minutes before serving.