Persian restaurant style rice

Thoroughly wash two cups of basmati rice, add to a pot with two tablespoons of oil and fry about two minutes until shiny.

Add one and a half teaspoons of salt and enough water to submerge the rice by one centimetre, then bring to a boil on high heat.

Cover and boil on medium high two to three minutes, until the water has dropped below the surface of the rice.

Turn the heat to low and steam 20 minutes.

While it steams, make more saffron liquid to colour and flavour the rice.

Fluff with a fork and steam with the lid off another minute.

Mix about a cup of the rice with the golden saffron liquid, then either stir it back through or serve it on top.