Saffron Rice

Directions

1. 1
   Rinse rice in 2-4 changes of cold water, until it runs clear.
2. 2
   Set aside.
3. 3
   Soak saffron threads in 2 tablespoons boiling water.
4. 4
   Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally.
5. 5
   Stir in onion and saute, stirring occasionally, until golden brown, 8-10 minutes.
6. 6
   Add rice, reduce heat to low and saute 5 minutes, stirring constantly, until rice is opaque, is beginning to smell nutty and is just beginning to turn a little golden.
7. 7
   Add bay leaves and raisins to pot.
8. 8
   Pour in the boiling broth and stir in the salt and saffron.
9. 9
   Cover tightly and simmer 20-25 minutes.
10. 10
    or until rice is cooked and all liquid is absorbed.
11. 11
    Fluff with a fork, then turn out into a serving dish.
12. 12
    Remove and discard cardamom pods, whole cloves and cinnamon sticks.
13. 13
    Sprinkle with slivered almonds.