Saffron Rice

1. 1

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

2. 2

   Soak saffron threads in 2 tablespoons boiling water.

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

No additional tips available.