Finely chop the onion.

Melt the butter in a heavy saucepan over medium heat.

Add the onion, turmeric, and coriander to the saucepan.

Cook the onion until softened.

Add the rice to the saucepan and stir to coat with butter and spices.

Pour in the chicken broth and bring to a boil.

Reduce heat to low, cover the saucepan, and simmer for 17 minutes, or until the liquid is absorbed and the rice is tender.

While the rice is cooking, toast the pine nuts in a dry pan over medium heat until golden brown.

Soak the golden raisins in boiling water for 1 minute, then drain.

Once the rice is cooked, stir in the toasted pine nuts and drained golden raisins.

Season with salt and pepper to taste.

Serve hot.