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1
Rinse the rice under cool water until the water runs clear.
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2
Bring 2 cups of water to a boil in a medium saucepan, and add the salt.
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3
Add the rice to the boiling water, and continue to boil, uncovered, for 6 minutes, stirring occasionally.
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4
Drain well, and return the rice to the pot.
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5
Add the butter and 3 tablespoons of water, cover tightly, and cook over low heat for 20 minutes.
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6
Turn off the heat and let the rice sit for 10 minutes.
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7
Meanwhile, pound the saffron threads to a powder using a mortar and pestle.
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8
Add 2 teaspoons hot water and stir to combine.
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9
Remove 1/3 cup of the rice from the pan and put it in a small bowl.
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10
Add the saffron water to the rice and stir until the rice is stained yellow.
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11
(Or if your mortar is large enough, add the rice directly to the saffron water in the mortar.)
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12
There shouldnt be any excess liquid.
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13
If there is, pour off the liquid.
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14
Return the rice to the pan, and stir gently to fluff and combine the white and golden grains of rice.
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15
Alternatively, add the pounded saffron to the pot along with the butter, rather than making a saffron-infused water.
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16
This way, the rice will be evenly yellow, as opposed to a mixture of white and golden grains of rice.
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17
Add 1/3 cup golden raisins or currants to the rice along with the butter, and stir in 1/3 cup chopped toasted almonds or toasted pine nuts just before serving.
