Persian Rice with Saffron and Asparagus

Ingredients

• 2 cups rice long grain, fragrant, like basmati, washed several times, then soaked in water for 30 minutes
• 2 bay leaves
• 2 1/2 tablespoons vegetable oil
• 2 onions medium, thinly sliced
• 3 cloves garlic thinly sliced
• 1/2 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 3/4 teaspoon ground cinnamon
• 3 tomatoes large, diced, or use 3 cups canned, diced tomatoes
• 1/2 teaspoon saffron mixed with 1/4 cup of any non-dairy milk and set aside for a few minutes
• 14 ounces super firm tofu optional. If using cut the tofu into 1/2-inch cubes
• 1 pound asparagus tough ends trimmed, and tender parts cut into 1/2 inch pieces
• 1 lemon
• salt
• ground black pepper

Nutrition

• Calories : 210 calories
• Carbohydrate : 24 grams
• Fat : 9 grams
• Fiber : 4 grams
• Protein : 11 grams
• SaturatedFat : 1 grams
• Sodium : 110 milligrams
• Sugar : 4 grams