2 cups unseasoned hot cooked long-grain white rice simmered in water 1 tablespoon hot water 1/8 teaspoon saffron threads 1 tablespoon extra-virgin olive oil 1/4 cup minced onion 1/4 teaspoon kosher salt

Start with hot cooked rice simmered in water. Combine 1 tablespoon hot water and saffron threads, and let stand 5 minutes; stir into rice. Heat olive oil in a saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Combine rice mixture, onion mixture, and kosher salt.