2 cups raw long-grain rice (can use jasmine or basmati for a little extra flavor but not absolutely necessary – you may need to adjust the amount of liquid accordingly)
¾ teaspoon crushed saffron threads
¼ cup margarine
1 onion, chopped
1 teaspoon cloves
1 teaspoon cinnamon
3 cups boiling water, vegetable broth or chicken broth

Soak saffron in 2 tablespoons boiling water. Melt margarine in a saucepan over medium heat. Add onion, cloves and cinnamon. Mix well and sauté for about 5 minutes. Stir in rice and sauté for another 5 minutes, mixing well. Pour in broth and saffron. Reduce heat to simmer, cover pot and cook until all liquid is absorbed – anywhere from 20 to 40 minutes.