Preparation Time: 25 minutes

Bring water to a boil in a pot. Remove from heat. Steep tea bags 5 minutes with pot covered; then, squeeze out tea bags and discard.

Stir in 1 teaspoon oil, salt, and rice. Recover pot. Cook over low heat for 10 minutes.

Meanwhile, steep saffron in 1/8 cup water for at least 5 minutes.

Pour saffron mixture over rice and recover. Cook another 5 minutes, until rice is tender.

In separate frying pan, fry nuts in 1-1/2 teaspoon oil until golden.

When serving, scatter nuts and parsley over rice.