Saffron Rice

Method

1. Put 100 g of basmati in a bowl and rinse under cold water, swirling with your fingers and pouring the cloudy water off, until it runs clear. Cover with fresh cold water and leave to soak for 30 minutes, then drain in a sieve. Soaking is what gives the long, separate Persian grain.
2. While the rice soaks, grind 0.1 g of saffron threads to a powder in a mortar with a pinch of salt, tip into a small cup and pour over 1 tbsp of boiling water. Leave to bloom for at least 10 minutes, until the liquid is a deep orange-red.
3. Melt 15 g of butter in a small heavy-based saucepan over medium-low heat. Add the drained rice and stir gently for 1-2 minutes, until every grain is glossy and coated; do not let the butter brown.