Pilaf with vegetables and raisins

Ingredients:

• 2 cups long-grain white rice
• 1 tbsp unsalted butter
• Half a medium onion, finely chopped
• Half a medium red bell pepper, finely chopped
• 1.5 tsp coarse salt + 2 pinches
• 1 pinch saffron, soaked in 1/4 cup hot water (not boiling)
• 2.5 cups chicken broth
• 1 strip of orange zest measuring 2.5 x 5 cm.
• 2 bay leaves
• 0.5 cup green peas, fresh or frozen
• 1/4 cup golden raisins
• 1/4 cup chopped pistachios

Preparation:

1. Preheat oven to 175°C.
2. In a 3-quart saucepan, melt the butter over medium heat. Add the onion, bell pepper, and 2 pinches of salt.
   
   Reduce heat to low and sauté until the onion is translucent and fragrant, but not browned, 3-4 minutes. Increase heat to medium and add the rice. Cook, stirring frequently, until the onion is fragrant, another 3-4 minutes.
3. Add the saffron and water to the pan, along with the broth, orange zest, bay leaf, and the remaining 1.5 teaspoons of salt. Increase the heat and bring to a boil.
4. Okay, now comes the fun part: thoroughly wet a clean towel with water, turn off the heat, sprinkle the green peas on top of the rice, and then cover the pot with a damp towel. Put the lid on and fold the corners of the towel over the lid.
5. Place the pan (with the lid and towel) in the oven and bake for 15 minutes. Then remove and let sit at room temperature for another 15 minutes, without opening the lid.
6. Remove the orange zest and bay leaf from the pilaf. Transfer the pilaf to a serving platter, fluff it with a large fork, and sprinkle with raisins and pistachios. Serve family-style, right in the center of the table.