Saffron-Pea Basmati Rice Salad

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2 tablespoons canola oil

1 medium yellow onion, halved and thinly sliced

1 clove garlic, finely chopped

1 tablespoon finely grated fresh ginger

6 cardamom pods

1 cinnamon stick

2 cloves

3 1/2 cups water or vegetable stock

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Pinch saffron

2 cups basmati rice, rinsed and drained well

3/4 cup frozen peas

1/2 bunch cilantro, leaves coarsely chopped

4 scallions, coarsely chopped