Rinse the basmati rice 4 to 5 times until the water runs clear. This removes excess starch and prevents stickiness. In a large bowl, add the rice, salt, and enough water to cover it completely. Let the rice soak for about 2 hours. Cover it with plastic wrap or a lid.

Crush Persian saffron in a small bowl and add hot water. Let it sit for 15-20 minutes to release its color and aroma.

Bring a large pot of water to a boil. Drain the soaked rice and add it to the boiling water. Stir gently and let it cook for 7-8 minutes, until the rice is slightly tender but not fully cooked. Test a grain—if it’s still firm in the center, it’s ready to drain.

Drain the rice in a colander and let it sit for 1-2 minutes to remove excess water. Transfer the rice back into the pot and slowly layer it to keep the grains separate. Pour the saffron mixture and butter over the rice. Gently mix to distribute the color evenly.

Cover the pot with a clean tea towel and place the lid on top. Cook on very low heat for 30 minutes to allow the steam to fluff the rice.

Fluff the rice gently with a wooden spoon. Enjoy your perfectly fluffy, golden saffron rice!