Place 1/8 teaspoon of saffron in a mortar and grind it to a powder.

Add any remaining saffron threads to the mortar but do not grind them.

Pour 1/4 cup hot water into the mortar to allow the saffron to bloom; set aside.

Rinse the basmati rice under cold water until the water runs clear; drain and set aside.

In a large pot, heat oil and sauté the diced onion until translucent.

Add the rinsed rice to the pot and sauté for about 60 seconds to coat the grains.

Drizzle the bloomed saffron and its water over the rice.

Pour in the chicken stock, add the teaspoon of salt, and bring the mixture to a boil.

Let it boil for about 30 seconds, then reduce heat to low, cover, and cook for 40 minutes.

Remove the pot from heat but keep the lid on and let the rice rest for 10 minutes.

Fluff the rice gently with a wooden spoon and serve; garnish with parsley or coriander if desired.