•         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.