Riz au Safran

• a large pinch of saffron
• 2 tablespoons olive oil
• 1 large

Crush the saffron into 2 tablespoons of hot water and let it stand.

Heat the olive oil in a heavy-bottomed pan. Add the onion, cover and cook slowly for 3 to 5 minutes, or until the onion becomes transparent. Add the rice and stir over a low flame until all the grains are coated with oil. Ad