Mushakal (saffron and spiced rice)

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain it.
2. Melt half the butter and fry the sliced onion until golden.
3. Add the rice, cardamom, cinnamon and clove, and stir for 2 minutes.
4. Pour in the hot water and the saffron dissolved in a little water, add salt, then cover and simmer gently for 18 minutes.
5. Turn off the heat and let it rest covered for 5 minutes.
6. Fluff the rice with a fork, mix in the remaining butter and serve straight away.