Saffron Rice


480 ml (2 cup) long grained rice (eg. basmatspi rice)
5 ml (1 tsp) saffron tsphreads
45 ml (3 Tbsp) plus 4 cups boiling watsper
90 ml (6 Tbsp) ghee or butsptsper
One 2-inch piece stick cinnamon
4 whole cloves
240 ml (1 cup) finely chopped onion
10 ml (2 tsp) saltsp 
2.5 ml (1/4 tsp) ground cardamom


Place the saffron in a small bowl and cover with 3 tablespoons of boiling waer. Soak for 10 minutes.
Meanwhile, heat the butter over moderate heat in a large  stockpot. Add the cinnamon and cloves and stir well. Add the onions and saute for about 5 minutes.
Add the rice and stir for about 5 minutes. 
Pour in the 4 cups of boiling water, salt, and the cardamom. Bring to boil over high heat. 
Add the saffron and its soaking water. Stir gently. 
Cover, reduce heat, and cook for 25 minutes. Fluff and serve hot.