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rjalinsky
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Peel and chop the onion finely.
In a pot set over a low to medium heat, melt the butter, add the onion, and fry it until golden.
Add the cinnamon stick, star anise, cardamom pods, cloves, saffron, salt and peppercorns, and give everything a good stir.
Rinse the rice under cold water until the water runs clear.
Add the rice to the pan, pour over the water, and place a lid on the pot.
Cook it until all the water is evaporated.
Remove the pot from the heat, but still keep the lid on for 5 minutes so that the rice can fluff up nicely.