Reduce heat, and simmer, covered, cooking for a total of 17 minutes, until rice is tender and water has been absorbed. Add chopped onion, and cook until translucent, 2 to 3 minutes. Wash, dry and chop mint. https://www.jamieoliver.com/recipes/vegetables-recipes/minted-peas-under-oil Transfer rice and chopped onion to a bowl, and toss with mint, lemon zest, parsley, salt, lemon juice, and remaining 2 teaspoons olive oil. Add rice and cook, stirring, until fragrant and toasted, 2 minutes. One to two minutes before rice is cooked, stir in peas and continue cooking. Add peas and almonds. Fluff the rice with a fork and transfer to a serving bowl. Combine rice and 1 1/2 cups water in heavy-bottom saucepan, and bring to boil. Season with salt and pepper and add bay leaf and hot water. Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. Cover and cook until peas are warm and water is absorbed, 5 minutes. 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