Ingredients:
1 tablespoon olive oil
1 onion, chopped
6 whole cloves
6 cardamom pods, bruised
6 whole peppercorns
1 1/4 cups long-grain rice
1 cinnamon stick
2 cups hot chicken or vegetable stock
1 teaspoon lemon rind, grated
2 tablespoons lemon juice
pinch of saffron

Directions:
Heat the olive oil in a large heavy-based saucepan; add the onion and fry for 3 minutes, or until softened but not browned. Add the cloves, cardamom pods, peppercorns, rice and cinnamon stick. Stir for a further 2-3 minutes, over low heat.
Add the hot stock, lemon rind and juice. Bring to the boil, reduce the heat to very low, cover with a tight-fitting lid and cook for 10 minutes. Meanwhile, place the saffron strands in a small bowl and add 2 tablespoons boiling water. Set aside for 5 minutes, and then squeeze the strands with your fingers to extract all the color and make the water golden.
Pick the saffron strands from the water and sprinkle evenly over the rice. Sprinkle the water evenly over the rice but do not stir. Replace the lid and cook for a further 8 minutes. Uncover to allow the steam to escape for 5 minutes, and then gently stir the rice with a fork. Serve immediately. Remove the spices from the surface, if preferred.