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.