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jillianchandler
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In a mortar and pestle, grind ¼ teaspoon of saffron.
Add saffron to a heat proof bowl along with 1 cup of washed brown rice and 2 cups of boiling hot chicken broth. Stir to mix the saffron in and set aside while you prepare the rest.
In a medium sized sauce pan over medium heat, melt 1 tablespoon of ghee or organic butter. Add 1 large diced yellow onion. Sauté until the onion is soft and very fragrant. Stir in 1 teaspoon pink sea salt, ½ teaspoon fresh cracked black pepper, ½ teaspoon cardamom, ⅛ teaspoon ground cloves, and ¼ teaspoon ground cinnamon. Some people also like ½ teaspoon of ground cumin to theirs.
Once spices are fragrant, add all the yellow rice and broth with saffron to the pot along with 1 cup of soft chickpeas. Stir and bring to a boil.
Once broth is boiling, stir again and cover with a tight fitting lid. Reduce heat to low and cook until rice has absorbed all the water, about 20-30 minutes. Serve Arabic yellow rice with toasted almonds, sumac, and fresh chopped parsley.