Saffron Rice with Pine Nuts

Toast the pine nuts in a 350 degree oven for 7 minutes or until golden. Cool. Melt butter in 3 - 4 quart saucepan over medium high heat. Add onion and cook until soft but not brown, 5 minutes. Add garlic and saffron and toss 1 minutes. Add rice and toss until well coated about 2 minutes. Add chicken broth and and bring to a boil. Cover, reduce heat and simmer 18 - 22 minutes or until rice is tender. Toss in peas and pine nuts and let rest for 5 minutes.