|Saffron threads||1 Teaspoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|White onion||1⁄2 , finely minced|
|Finely minced garlic||2 Teaspoon|
|Kosher salt||1 1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Long grain white rice||2 Cup (32 tbs)|
To make the rice, toast the saffron in a small, dry saute pan over medium heat, shaking the pan continuously to prevent burning.
Toast for 2 minutes, or until fragrant.
Remove the saffron from the heat and reserve it.
In a large saucepan over medium heat, combine the oil, onion, garlic, salt and pepper.
Stir for 1 to 2 minutes and add the rice.
Stir constantly until the oil is absorbed and the rice begins to smell nutty, about 2 minutes.
Add 3 cups water to the rice, stir in the saffron, and bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and simmer until all the water is absorbed, 20 to 30 minutes.