Iranian yellow rice with saffron

Ingredients:

Rice

• 0.5 tsp ground saffron
• 3 ice cubes
• 2 tbsp. basmati rice
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped

Topping

• 2 tablespoons unsalted butter
• 1 medium onion, thinly sliced
• 0.5 cups black raisins

Preparation:

1. Rice:
   
   Sprinkle saffron over ice cubes in a small bowl and let sit at room temperature until the ice melts completely, about 1 hour. This is your dissolved saffron.
2. Meanwhile, rinse the rice several times until the water runs clear.
3. In a 3-quart saucepan, melt the butter over medium heat. Add half the onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add the rice and 1 teaspoon of salt and stir to distribute evenly. Add 3 1/4 cups of water and the dissolved saffron, then increase the heat to medium-high.
4. Bring the liquid to a boil, then reduce the heat to medium-low. Cover the pan and simmer until the liquid is absorbed and the rice is tender, 15-20 minutes.
5. Topping:
   
   Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the raisins and cook, stirring occasionally, until heated through and slightly softened, about 2 minutes. Set aside.
6. When the rice is done, remove from heat and let it sit for 5 minutes to steam. Fluff with a fork and transfer to a serving platter. Sprinkle with the onion and raisin mixture and serve.
   
   Note
   
   Do not fry the raisins for more than 2 minutes, otherwise they will burn and become bitter.