Prepare the ingredients.
Heat oil in a deep pot.
Saute the onion until translucent.
Add the saffron and water mixture.
Stir and cook the saffron until it forms a paste. Then add the pimento.
Add the carrots. Stir to mix the ingredients evenly.
Note: Make sure the flame is low, so you don’t overcook or burn the carrots.
Next, add the rice and salt to taste. Stir until the carrot is evenly distributed.
Optionally, add chopped celery or chadon beni and mix thoroughly.
Note: I did this to push the flavour a bit.