Saffron Rice With Pine Nuts

We made this rice and served it with southwestern grilled salmon and shrimp, with a heirloom tomato and sweet pepper salsa; (recipe and picture to come!) it was really great.

1 1/2 cups long grain white rice (basmati is great)
3 cups water
1 teaspoon saffron threads, crushed
1/4 stick butter
1 teaspoon salt
Zest of 1 lemon
Tiny pinch of powdered ginger, cinnamon, or cardamon (optional)
1/4 cup golden raisins
1/4 cup pine nuts
2 tablespoons olive oil (I like mandrin orange, or meyer lemon olive oil in this dish)
salt and pepper

In a large, lidded sauce pan, bring water to a boil. Add saffron and turn heat down to medium-low. Allow saffron to steep for 5-10 minutes, until the water is a beautiful golden-orange color.
While saffron is steeping, saute pine nuts in 2 tablespoons of olive oil until slightly browned - do not overcook.
Add rice, butter and spice. Return to boil. Cover pot and turn heat down to low. Simmer for 20 minutes or until rice is fully cooked, without stirring.
Fluff with a fork adding, lemon zest, pine nuts and raisins and add salt to taste.
Serve immediately.