| 2 ⅛ cups | Water |
| 2 teabags | Numi Organic Tea, Monkey King (Jasmine Green) |
| 2 ½ teaspoons | Vegetable oil |
| ½ teaspoon | Salt |
| 2 cups | Uncooked rice, preferably Basmati |
| 1 teaspoon | Crushed saffron |
| ¼ cup | Slivered almonds |
| ¼ cup | Pine nuts |
| 1 Tablespoon | Chopped parsley |
| Yogurt |
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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.
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