In a large pot, bring the extra virgin olive oil to medium heat and add the minced onions. Cook the onion for about 10 minutes until translucent and beginning to caramelize.

While the onion is cooking, grind the first pinch of saffron threads to a powder in a spice mortar and pestle, then add the second pinch but do not grind them. Add ¼ c of hot water to the saffron threads in the mortar and allow them to soak for about 5 minutes

While the saffron is soaking and the onion is cooking, rinse your jasmine (or basmati) rice and add them to the large pot with the onions, once the onions are caramelized. Saute the rice with the cooked onion for about one minute.

Add the yellow soaked saffron liquid over the top of the rice in the large pot (make sure to get all of the saffron out of the mortar!) then add the chicken stock and salt. Bring the rice and broth mixture to a boil, stirring occasionally, then cover and reduce the heat to low. Cook for 20 minutes on low, or until all of the stock is absorbed.