2 pinches saffron threads
1 TBSP olive oil
1 small onion
2 cups basmati rice (be sure to rinse it)
3 3/4 cups vegetable broth (You can substitute with water & 1 TSP salt)
1 TSP salt (I use himalayan or sea salt)

Grind the saffron threads in a spice grinder into a powder, place them into a bowl, and add 1/4 cup of hot water and soak for five minutes.

In a large put, heat olive oil over medium heat and sauté the onions until they begin to caramelize (about 10 minutes).

Add the rice and saute for another minute, mixing the rice and onion together.

Add the saffron mixture and stir.

Add the broth, bring it to a boil, cover the pot and reduce the heat to low for 20 minutes or until all the stock is absorbed and the rice is tender. Fluff with a fork before serving.