Put the saffron strands in a pestle and pound them with a mortar until reduced almost to a powder. Stir in a little of the measured water to dissolve the saffron.

Put the rice in a saucepan. (Remember to wash Basmati rice first, see recipe 147.) Pour in the saffron liquid, rinse the pestle with a little of the measured water to obtain all the colour and flavour.

Pour in the rest of the water. Add a pinch of salt and bring to the boil. Reduce the heat, cover and simmer for 15 - 25 minutes or until all the water has been absorbed.

Fluff up the grains with a fork and serve.

Add a cinnamon stick or cloves to water or add chopped fresh herbs such as thyme, dill or parsley to the cooked rice.