• 2 pinches good quality saffron threads (spice)
• 1 tbsp extra virgin olive oil
• 1 small yellow onion, minced (about 1/2 cup)
• 2 cups white white rice
• 3 3/4 cups chicken stock, or substitute water + extra pinch of salt
• 1 tsp salt
• Take one pinch of saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.
• Add a second pinch of saffron threads to the mortar. Do not crush these threads.
• Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
• Meanwhile, sort your rice and rinse in a colander. Drain.
• In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and saute for about 10 minutes, till the onion begins to caramelize.
• Add rice to the pot and saute for one minute longer, mixing the rice together with the cooked onion.
• Pour the yellow saffron liquid evenly across the top of the rice, making sure to scrape any saffron that clings to the mortar into the pot.
• Add broth and salt to the pot. Bring to a boil.
• Cover the pot and reduce heat to low. Let the rice cook for 20 minutes, or until all the stock is absorbed and the rice is tender.
• Fluff the rice with a fork before serving.