Ingredients:
1 cup basmati rice
1 3/4 cups water
1/4 teaspoon saffron threads
2 tablespoons warm milk
2 tablespoons olive oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
1 bay leaf
Salt to taste
Fresh parsley for garnish (optional)
Directions:
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
In a small bowl, steep the saffron threads in warm milk for 10 minutes.
In a medium saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the drained rice, ensuring it is well coated with the oil or butter.
Add the water, saffron milk, bay leaf, and salt. Bring to a boil.
Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork and garnish with fresh parsley if desired.
Serve warm.