Lime Saffron Rice

Heat the melted butter in a medium saucepan over medium heat. Add the uncooked rice and stir constantly for 2-3 minutes until lightly toasted and fragrant.

Pour the chicken broth into the saucepan with the rice. Add ½ teaspoon salt and stir to combine.

Bring the mixture to a boil, then reduce heat to low and cover with a lid. Simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.

While the rice cooks, dissolve the ground saffron in a small bowl with 2 tablespoons of warm water and let it steep for 5 minutes to release its color and flavor.

Remove the saucepan from heat and fluff the rice with a fork. Stir in the saffron mixture, fresh lime juice, and chopped cilantro.

Taste the rice and adjust seasoning with salt and pepper as needed. Serve immediately while hot.