Stovetop Saffron Rice

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.