1 cups basmati rice ½ tsp sea salt
1 tsp cumin seeds 1/8 tsp Saffron
3 cups water
Wash rice. Dry roast the saffron and cumin in the bottom of a heavy medium-sized saucepan for 2 to 3 minutes to bring out their flavor. Add the rice, water, and salt, bring to a boil, cover, reduce heat to low. Cook until done, about 15 minutes.