One-pan golden rice with chili oil and saffron

Rinse and drain the rice two to three times to remove excess starch.

Finely chop the broccolini, onion and garlic.

Heat a saute pan on medium. Lightly crush the cardamom pods and add with the cinnamon stick and sesame seeds; toast 2 to 3 minutes, then set aside.

Pan back on medium heat. Add the chili oil and onions; saute 3 to 4 minutes.

Add the garlic and toasted spices; saute a couple of minutes. Add the broccolini; saute a couple of minutes.

Add the cumin, cayenne, sweet paprika and salt; saute another couple of minutes.

Add the rice and saute about a minute.

Add the water and saffron, stir, turn up the heat and bring to a boil.

When it bubbles, turn to medium-low, cover and cook 15 minutes.

Turn the heat off and let the rice steam another 10 minutes.

Remove the cinnamon stick. Chop the green onion, add to the pan and gently fluff the rice while mixing it in.