• 1/4 tsp good quality saffron threads
• 1/4 cup hot water
• 1 tbsp extra virgin olive oil
• 3/4 cup minced yellow onion
• ½  cup white basmati rice (soaked and rinse)
• 1 cup vegetable stock
• Salt According to taste

• Take 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.
• In a large heavy pot, heat extra virgin olive oil over medium.
• Add the minced onion to the pot and sauté for about 10 minutes, stirring very frequently.
• Add rinsed rice to the pot and sauté for one minute longer.
• Pour the yellow saffron liquid evenly across the top of the rice.
• Add vegetable stock and salt to the pot. Bring to a boil, stir.
• Let the rice cook for 20 minutes.
• Turn off the heat, but keep pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes longer.
• Serve hot.

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