2 cups long-grain rice
2 medium carrots
3 tablespoons vegetable oil
3 whole cardamom
1 cinnamon stick
4 whole cloves
1/2 medium onion, in fine half-rings
2 1/2 cups chicken broth
sea salt
1 1/4 cups frozen peas, defrosted

Put the rice in a bowl and wash in several water changes. Drain.

Cover with fresh water and leave to rehydrate for half an hour or more. Drain and allow to remain in a strainer to drain.

Peel and trim carrots, and slice them into sticks. Chop the sticks into 1/4-inch dice.

Heat oil in a heavy bottomed pot over a medium-high heat. Add cardamom, cinnamon, and cloves and heat briefly to bring out the flavoring. Stir once or twice and add onion. Stir and saute until the onion browns slightly. Add carrots, stir and add drained rice. Continue stirring, reducing heat if the rice tends to stick, for several minutes or until the rice turns translucent and is well coated with the oil.

Add broth and 3/4 tsp. salt. Bring to a boil. Cover, turn heat to a very low simmer and leave for 20 minutes.

Add the peas, without uncovering for too long, cover again and leave for another 5 to 10 minutes or until the peas are tender.

Stir and Serve.