Pre-heat oven to 350 degrees
3 pinches of good quality saffron threads
2 T. extra virgin olive oil
1 medium size onion, minced (about ¾ c.)
2 c. long grain rice (not instant)
4 c. chicken or vegetable broth
2 t. kosher salt
Place saffron threads into a small heat resistant glass bowl. Pour ¼ c. of hot water into the bowl. Let the saffron soak for about 5 minutes to let the spice flavor deepen.
In a large heavy pot, heat olive oil over medium. Add the minced onions and saute for about 10 minutes, until the onion are softened.
Add the rice to the pot and mix well with the onions. Saute for a minute or so.
Add the broth and salt. Stir the mixture to incorporate the rice.
Pour the saffron liquid onto the top of the rice, scraping the bowl to make sure that all the saffron goes into the rice. Stir well. Cover and bring the rice to a boil. Turn the heat to medium and cook on the stove for about 4 minutes.
Place the covered pot in the oven for about 15 minutes. Check it to make sure that the liquid is absorbed and there are little “steam holes” appearing in the rice mixture. If not, place pot back in the oven for about 5 minutes.
When rice is cooked, take it out of the oven and place on the stove. Put a dish towel over the pot and cover with the lid for about 5 or 10 minutes to absorb the steam. Gently fluff the rice with a fork before serving. Garnish with fresh chopped parsley.