Black Eyed Pea Rice

Ingredients:

1 large onion, thinly sliced
1-1/2 cup black eyed peas, soaked in water
1 tablespoon oil
1/2 teaspoon saffron
1-1/2 cups basmati rice
salt and black pepper, to taste
1/4 cup currants

Boil the peas until al dente. Meanwhile, steep the saffron in 2-3 tablespoons hot water and caramelize the onion. Set aside.

Boil the rice in water until partially cooked. Add the beans. Cover and allow to cook through. Drain and rinse with cold water.

Add oil to the bottom of the pot and place rice mixture back into the pot with some salt and pepper. When it is hot, add half a cup of water and sprinkle the saffron water on top. Cover and cook for 40 minutes.

To serve, garnish the rice with caramelized onion and currants.