Saffron and Tomato Rice Pilaf

Ingredients

 * 450g/1 lb basmati rice, well-rinsed and soaked half an hour
 * 1 large Onion, chopped
 * 1 large clove of garlic, crushed
 * 2 Tablespoons olive oil
 * Good pinch of saffron strands, soaked in 2 Tablespoons warm water
 * 2 ripe tomatoes, chopped (peeled if desired)
 * 2 Tablespoons fresh chopped coriander (or cilantro or parsley)
 * 1/4 teaspoon of each of these powdered spices: cardamom, cinnamon, red or black pepper
 * 1/3 cup of toasted vermicelli, broken in small pieces, if necessary (vermicelli can be toasted by roasting in a *dry skillet (i.e. no oil) over medium heat while stirring constantly)
 * chicken broth (Measure out the rice with a cup. The appropriate amount of chicken broth is double the quantity of rice.)

Directions

 * 1) Saute the Onion and garlic in the olive oil until the onions are golden.
 * 2) Add the tomatoes, chopped coriander, and spices.
 * 3) Fry for one minute.
 * 4) Add the rice, toasted vermicelli, and saffron threads soaked in water.
 * 5) Add the chicken broth.
 * 6) Over and bring to a boil over med/high heat.
 * 7) When the liquid is absorbed into the rice so that the top of the rice is at the top of the liquid level, then reduce the heat to low.
 * 8) Cover and cook until all of the liquid is absorbed.
 * 9) Remove the rice from the heat. Let the rice sit for a few minutes.
 * 10) Then, flake the rice with a fork.
 * 11) You may add a Tablespoon of butter at this time, if you wish.
 * 12) Serve and enjoy.