Start by rinsing the basmati rice under cold running water until the water runs clear.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the pine nuts and toast them for about 3-4 minutes, stirring frequently until they turn golden brown. Remove the pine nuts from the pan and set aside.
In the same saucepan, add another tablespoon of olive oil and the diced yellow onion. Sauté the onions for about 5 minutes until they become soft and translucent.
Stir in the rinsed basmati rice, salt, and saffron threads (or turmeric) into the saucepan with the onions. Stir well to coat the rice with the oil and spices for about 2 minutes.
Pour in the boiling water (or broth) and add the golden raisins. Bring the mixture to a gentle boil. Reduce the heat to low and cover the saucepan with a tight-fitting lid.
Let the rice cook on low heat for approximately 15-20 minutes. Avoid lifting the lid during this time.
Once the cooking time is up, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice gently with a fork, and then stir in the toasted pine nuts. Serve warm.
