Saffron Rice

1. Grind 1 pinch of saffron threadsto a powdery consistencyusing mortar and pestle. Add another pinch of saffron threads but do not crush these.
2. Pour ¼ cup of hot water on the saffron threads and leave them to soak for 5 minutes.
3. Wash the basmati rice and leave it to soak in water. Set aside.
4. In a large pot, heat olive oil/ butter and add chopped onions. Sauté the onions for 10 minutes, or until they are light brown and began to caramelize.
5. Drain water from the rice and add it in the pot. Stir and sauté the rice for 2-3 minutes with the onions.
6. Add parsley and saffron on top of the rice and spread gently using a spoon.
7. Sprinkle salt to taste and add 3-4 cups of chicken/vegetable stock. Make sure the rice is completely soaked in the broth, if it is not, add more broth or water.
8. Bring the mixture to boil, then cover with lid, reduce the flame and let the rice cook for 20 minutes.
9. After 15 minutes, take out spoonful of rice in a small bowl, add three drops of yellow color, stir and add the rice back in the pot.
10. When the rice is ready, transfer it to a serving dish, serve and enjoy! 

Trivia:

• Saffron is the most expensive spice in the world; its weight is worth in gold.
• 75,000 blossoms and 225,000 stigmas end up making just one pound of saffron.
• The saffron spice has been cultivated for over 3000 years in SouthwestAsia.
• Historical writings show that saffron use to growin Persia as well and itwas used in medicine as well as a dye.
• It is believed that Cleopatra used saffron in her baths, and Alexander the Great used to wash his hair with the valuable spice.