Heat a large fry pan with a medium heat
Meanwhile, thinly slice 2 shallots, roughly chop 6 cloves of garlic and roughly chop 1 carrot that´s been peeled
Once the vegetables are cut, add in 2 tbsp extra virgin olive oil into the hot pan and the cut vegetables, mix the vegetables continuously with the olive oil
After 2 minutes and the shallots are starting to become translucent, season with sea salt & black pepper, quickly mix together, then add in 2 cups vegetable broth and pinch in 1/4 tsp saffron threads, raise the heat to a high heat, mix together and bring to a boil
Once the broth comes to a boil, add in 1 cup uncooked long grain rice, give it one final mix so everything is evenly distributed, place a lid on the pan and lower the heat to a low-medium heat
After 15 to 18 minutes and all the broth has been absorbed, remove the lid, add in 1/3 cup frozen peas, making sure to evenly spread them out, place the lid back on the pan and turn off the heat, let it sit for 4 minutes, then remove the lid and using a fork fluff up the rice
Transfer into a large serving dish and serve, enjoy!
Get the Saffron Threads I used to make this recipe