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1/4 cup butter

1 medium onion, chopped

1/8 teaspoon ground saffron

1/4 teaspoon ground cloves

1 1/2 cups long-grain white rice

3 cups chicken stock of canned broth

1/2 cup dried apricots, quartered

1/4 cup golden raisins

1/2 cup toasted slivered almonds

Salt and freshly ground black pepper to taste

1. Melt butter in heavy medium saucepan over medium heat.
2. Add chopped onion, ground saffron and cloves and sauté 5 minutes.
3. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes.
4. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper.

Serves 6 to 8.