Saffron and Tomato Rice Pilaf

Ingredients

• g/1 lb basmati rice

  well-rinsed and soaked half an hour
  450 unit
• Onion

  chopped
  1 large
• clove of garlic

  crushed
  1 large
• olive oil
  2 Tablespoons
• Good pinch of saffron strands

  soaked in 2 Tablespoons warm water
  1 unit
• ripe tomatoes

  chopped (peeled if desired)
  2 unit
• fresh chopped coriander (or cilantro or parsley)
  2 Tablespoons
• of each of these powdered spices: cardamom

  cinnamon, red or black pepper
  1/4 teaspoon
• 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)
  1/3 cup
• chicken broth (Measure out the rice with a cup. The appropriate amount of chicken broth is double the quantity of rice.)
  1 unit