| 2 T. butter |
| 1/2 onion, minced |
| 1/2 red bell pepper, minced |
| 2 pinches kosher salt |
| 2 c. long grain rice |
| 2 3/4 c. chicken bronth |
| 2 strips orange zest |
| pinch saffron strands, steeped in 1/4 c. hot water |
| 1 bay leaf |
| 1 1/2 c. frozen peas, cooked |
| golden raisins |
| pistachio kernels |
Preheat oven to 350°. In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stirt to coat; continue stirring until the rice smells nutty. Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil, stir once, then cover pan with moistened dish towel. Place lid on pan and fold towel corners over lid. Bake for 15 minutes, then rest at room temperature for 10-20 minutes without removing the cover. Remove lid from rice and turn out onto a platten. Add peas and fluff with a large fork; garnish with raisins and pistachios.
Serves 6.