Persian Saffron Rice

Persian Saffron Rice with Pomegranates VIDEO:

1 Lb. cubed meat (we used beef stew meat)
1 cup basmati rice (soaked on cold water and drained)
1 pomegranate deseeded (watch video on how to do it)
1 sweet onion (chopped)
2 Tbsp. olive oil
1 cup of broth

2 Star Anise
1 bay leaf
1Tbsp Advieh (Persian Spice Blend),
Salt (to taste)
Pinch of Saffron threads
1 Tbsp. Aleppo Pepper

On high heat add oil to pan. Add Chopped onions and caramelize for couple of minutes until soft then add the meat.
Season the meat with salt, star anise, spice blend and bay leaf.
Brown the meat on both sides for few minutes then add 1 cup of broth or more.
Lower the heat to Medium, cover and let it cook for 15 min.
Add the rice to the mix. Add the saffron and Aleppo pepper (to taste).
Add water/broth to cover the rice.
Bring it to boil, mix then cover and lower the heat to simmer for 15 - 20 min or until the rice is done.
Serve while hot with fresh pomegranate seeds on top.