• 1/2 cup onions, chopped
• 1 Tbsp butter
• 1 cup uncooked rice
• 1 pinch Sadaf saffron or turmeric
• 1/3 cup white wine
• 2 cups chicken broth
• 1-1/2 cup peas
• 1/2 pound cooked and peeled crawfish tails
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 cup heavy cream
• 1 tsp lemon juice
• 1/4 tsp hot pepper sauce

Direction: Cook onions in butter in large skillet over medium-high heat until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Stir in remaining ingredients and cook until thoroughly heated, about 2 minutes.

If crawfish is unavailable, substitute deveined medium shrimp.

ENJOY IT