Instructions

• Measure 1/4 teaspoon saffron threads. Put 1/8 teaspoon saffron in a mortar and grind with a pestle to a powder; add the remaining 1/8 teaspoon saffron threads to the mortar without crushing them. Pour 1/4 cup hot water into the mortar and let the saffron soak for 5 minutes.
• Meanwhile, sort the 2 cups white basmati rice to remove any debris, then rinse it in a colander under cold water until the water runs clear. Drain the rice well.
• In a large heavy pot, heat 2 tablespoons extra virgin olive oil over medium heat. Add 3/4 cup minced yellow onion and sauté, stirring frequently, for about 10 minutes until the onion is very soft and beginning to caramelize.
• Add the drained rice to the pot and sauté for 1 minute, stirring to coat the rice with the oil and onion.
• Pour the saffron and its soaking liquid evenly over the rice and stir gently to distribute the color and flavor.
• Add 3 cups chicken stock or vegetable stock (if using vegetable stock, choose a golden-colored stock such as "no chicken" broth) and 3/4 teaspoon salt (use 1 teaspoon salt if your stock is low sodium). Stir once to combine.
• Increase heat to medium-high and bring the pot to a boil. Let it boil gently for 30 seconds.
• Cover the pot with a tight-fitting lid, reduce heat to low, and cook undisturbed for 20 minutes.
• Turn off the heat and keep the pot covered; let the rice steam for 10 minutes more. Uncover and fluff the rice with a fork, stirring gently to break up any clumps and incorporate the cooked onion before serving.