Soak the saffron in the hot water for 10-15 minutes. Put the rice in a strainer and rinse under hot water until it runs clear. Then rinse again under cold water and leave to drain.

Heat the oil in a saucepan and add the rice. Saut, until it becomes translucent. Add the remaining amount of water and salt, bring to a boil, and add the saffron infusion. Stir, cover tightly, and leave to simmer on a very low heat (preferably on a heat diffuser) - for about 20 minutes, until craters from on the surface.

Stretch a piece of cheesecloth or a dish towel over the top, cover tightly with a lid, and leave in a warm corner to rest for 10-15 minutes. The cloth will absorb the steam from the rice and allow the grains to separate.