Begin by soaking 1 cup of white basmati rice in cold water for 20 minutes, then rinse under cold water until clear.

While the rice is soaking, crush ⅛ teaspoon of saffron threads and combine with ¼ cup of hot water. Steep for 10 minutes.

In a medium saucepan, melt 1 tablespoon of butter and heat 1 tablespoon of oil over medium heat. Add ½ cup of diced yellow onion and sauté until soft.

Incorporate 3 cloves of minced garlic and cook until fragrant.

Add the drained basmati rice, stirring to coat each grain. Toast for about 2 minutes.

Sprinkle in ½ teaspoon of turmeric powder, ½–¾ teaspoon of cumin powder, ½ teaspoon of kosher salt, and ⅛ teaspoon of white sugar. Stir to combine.

Add the soaked saffron along with its water and pour in 1½ cups of low-sodium chicken broth. Bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 10 minutes. Turn off the heat and let it rest for an additional 10 minutes.

Remove the lid and fluff the saffron rice with a fork. Serve warm.