Directions

• Place 1/8 TSP of saffron in a mortar and grind it to a powder.
• Add the remaining saffron, but do not grind
• Pour 1/4 cup hot water into the mortar to allow saffron to bloom. Set aside.
• Rinse the rice until water is clear. Set aside.
• In large pot, sauté the onions in oil until translucent, prior to caramelizing.
• Add the rice and sauté for another 60 seconds
• Drizzle the saffron and water over the rice
• Pour in the chicken broth, add salt and bring to a boil.
• Let boil for 30 seconds, then reduce heat to Low for 40 minutes, covered.
• Remove from heat, do not remove the lid. Set for 10 minutes.
• Using a wooden spoon, fluff the rice and serve.