Saffron Rice with Cumin

• 1½ cups long-grain rice, washed under cold running water until the water runs clear
• 2 teaspoons cumin seeds

Toast the cumin seeds in a dry skillet for a few seconds until they release their aroma.

Boil the rice with the saffron in plenty of salted water.

When the rice is cooked, drain and stir in the toasted cumin seeds.