1-Follow these straightforward steps to create a flavorful saffron rice dish that serves as a side or main course. Start by grinding 1/8 teaspoon of the saffron threads into a powder and mixing it with the remaining 1/8 teaspoon whole threads. Soak them in 1/4 cup hot water for 5 minutes to pull out that amazing flavor and color.

2-Next, rinse 2 cups of white basmati rice in a colander and let it drain completely. Heat 2 tablespoons of extra virgin olive oil in a large heavy pot over medium heat, then add 3/4 cup minced yellow onion and sauté for about 10 minutes until it’s soft and caramelized, stirring often to avoid burning.

3-Once the onions are ready, add the rinsed rice to the pot and stir for 1 minute to coat it well. Pour the saffron water over the rice, followed by 3 cups of chicken or vegetable stock and 3/4 teaspoon salt. Bring everything to a boil, give it a quick stir, and let it boil for 30 seconds before covering the pot.

4-Cooking and Finishing Touches: Reduce the heat to low and cook for 20 minutes with the lid on tight. After that, turn off the heat and let the rice steam for another 10 minutes, still covered, to finish perfectly. Fluff the rice with a fork before serving to mix in the onions and separate the grains for that ideal texture.