Ingredients:

  • 1 teaspoon saffron threads
  • ¼ cup hot water
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 ½ cups basmati rice, rinsed thoroughly
  • 3 cups chicken broth or vegetable broth
  • ½ teaspoon salt, or to taste
  • Optional: 2 tablespoons chopped fresh parsley or cilantro, for garnish

Instructions:

  1. Combine saffron threads and hot water in a small bowl. Let steep for at least 15 minutes, or up to 30 minutes, to release color and flavor. The liquid should turn a deep golden-orange.
  2. Heat olive oil in the saucepan over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes. Don't let it brown!
  3. Add the rinsed basmati rice to the saucepan and stir to coat with the olive oil and onions. Cook for 1-2 minutes, stirring constantly, to lightly toast the rice.
  4. Pour in the chicken or vegetable broth and add the bloomed saffron and its liquid. Stir in the salt.
  5. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the saucepan tightly with the lid and simmer gently for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during this time!
  6. Remove the saucepan from the heat and let it rest, covered, for 10 minutes. This allows the rice to steam and fully absorb any remaining moisture.
  7. Fluff the rice with a fork. Garnish with chopped fresh parsley or cilantro (if using) and serve immediately.