Place the saffron in the hot water, allow to steep for 20 minutes, the water will turn a deep yellow color.

After 20 minutes, pour the liquid through a fine mesh sieve (or coffee filter), discard the strands, reserve the liquid.

Heat a large sauté pan (one that has a lid, otherwise use a large saucepan) over medium heat, add the olive oil, roll to cover the pan, then add the onion.

Sauté the onion until it begins to turn translucent, about 5-7 minutes, add the salt and the rice.

Stirring constantly, cook the rice for several minutes until it begins to slightly brown.

Mix in the cumin, paprika, and oregano until they bloom and become fragrant.

Pour in the chicken broth and saffron liquid, mix well, and bring to a boil.

Boil for 2-3 minutes while stirring, reduce heat to low and continue to cook uncovered until the rice begins to absorb some of the water.

Cover, and cook for 20 minutes.

Stir in the peas, cover and continue to cook for 5 additional minutes or until the water has been completely absorbed.

Add the butter and using a fork, fluff the rice while mixing the butter in.

Serve and enjoy.