Saffron Rice recipe

4 servings

2 cups uncooked long-grain rice

3/4 teaspoon crushed saffron threads

4 tablespoons butter

6 whole cardamom seeds

4 whole cloves

3 cinnamon sticks

1 onion, chopped

3 cups boiling vegetable broth

1 teaspoon salt

Cover rice with cold water and set aside to soak for 30 minutes.

Soak saffron threads in 2 tablespoons boiling water.

Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally.

Stir in onion and saute, stirring occasionally, until golden brown.

Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.

Pour in the boiling broth and stir in the salt and saffron.

Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.