Turkish clam rice

• 1 cup basmati rice
• 1/2 cup finely chopped onion
  
• 1 can chopped clams with juice
  
• 1 tbls pine nuts
  
• 1 tbls tomato paste
  
• 1/4 tsp allspice
  
• 1/2 tsp dill weed
  
• 1 tsp cooking oil

1. add oil to a pot, add onion and cook over medium heat till golden
2. add rice and pine nuts, stir and cook for 5 minutes till slightly golden
   
3. add calm juice, tomato paste, allspice, and dill weed, mix and cook for 2 minutes
4. add 1 1/2 cup of water, bring to boil
   
5. add saffron, pimenton, season with salt
   
6. cover the pot and reduce the heat to very low, cook for 20 minutes.
   
7. turn off the heat, stir chopped clams into the rice
8. cover again and let it sit for 5 minutes, serve hot