Rinse rice under several changes of cool water until water runs clear; cover with water and soak for 30 to 60 minutes. Drain in fine sieve, shaking off as much water as possible.

In saucepan, heat oil over medium heat; fry pine nuts until golden. With slotted spoon, remove nuts and set aside.

Add butter to pan with onion and garlic; fry, stirring often, until onion is golden. Add rice and bay leaf. Fry, stirring often but gently to avoid breaking rice kernels, until rice is dry and thoroughly coated with fat, 4 to 5 minutes.

Add stock, 1 cup/250 mL water, salt, thyme and saffron; bring to boil. Reduce heat to just maintain a low simmer; cover and cook (without uncovering) until liquid is absorbed, 20 to 25 minutes.

With fork, fluff rice and stir in pine nuts. Remove from heat; cover and let stand for 5 to 10 minutes. Transfer to serving plate; remove bay leaf. Scatter pomegranate seeds over rice; sprinkle with dill.

Makes 6 servings.

Tip: You can prepare the pilaf up to the point of adding the stock, then transfer it to a rice cooker. Adjust the amount of water to reach the appropriate marking on your rice cooker.