2 c  Water
1    Vegetable bouillon cube
2/3 c  Brown basmati rice
1 ts Saffron threads
1/4 c  Hot water
1/4 c  Pine nuts
2 tb Margarine
1    Shallot, peeled & minced
2    Scallions, minced
1/2    Lemon, juiced
1 1/2 tb Tahini
1/4 c  Parsley, fresh, minced
1 tb Sesame seeds
Black pepper, to taste

Combine water & bouillon cube in a small, heavy pot.
Bring to a boil, stir in the rice, cover & simmer
until all the water is absorbed, 35 to 40 minutes.
Combine the saffron & hot water & let steep till
needed. In a small, dry skillet, toast the pine nuts
over moderate heat until they are lightly browned,
about 5 minutes. Remove from heat. Once rice is done,
heat margarine in skillet. Add minced shallot & saute
over low heat until golden. Stir in rice, soaked
saffron with its water, scallions, lemon juice &
tahini. Cook over very low heat, stirring, for 10
minutes. Add more water if necessary. Stir in the
pine nuts, parsley & sesame seeds. Season with
pepper. Serve at once.