INGREDIENTS
2 cups
uncooked long-grain rice
3/4
teaspoon crushed saffron threads
4
tablespoons butter
6 whole
cardamom seeds
4 whole
cloves
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3 cinnamon
sticks
1 onion,
chopped
3 cups
boiling vegetable broth
1 teaspoon
salt
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DIRECTIONS
1.
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Cover rice
with cold water and set aside to soak for 30 minutes.
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2.
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Soak
saffron threads in 2 tablespoons boiling water.
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3.
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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.
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4.
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Pour in
the boiling broth and stir in the salt and saffron.
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5.
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Cover and
cook until rice is cooked and all liquid is absorbed, about 40 minutes.
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