Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1-½ cups long-grain white rice
• ½ teaspoon saffron threads, steeped in 1 tablespoon hot water
• 2-¾ cups hot water
• ¾ teaspoon fine sea salt

Method

Heat the olive oil in a medium saucepan over medium-low heat until it shimmers. Add the onion and cook, stirring frequently, until it softens and turns translucent, about 5 minutes.

Add the rice, stirring well to coat the grains. Add the saffron mixture, hot water, and salt; bring to a boil. Cover the pan, reduce heat to low, and simmer until tender (about 17 minutes).

Remove from heat, fluff with a fork, and partially cover the pan until the rest of the dinner is ready to serve.