Rinse the rice: Rinse the basmati rice under cold running water until the water runs clear, then drain well. For longer, fluffier grains, soak for 10 minutes, then drain again.

Sauté aromatics: In a medium pot, melt the butter (or heat olive oil) over medium heat. Add the diced onion and sauté until translucent and glossy, about 3–4 minutes.

Add flavor: Stir in the minced garlic, saffron with its soaking water, and cinnamon (if using). Cook for about 30 seconds, just until fragrant.

Toast the rice: Add the rinsed rice and stir gently for 2–3 minutes, toasting until the grains look pearly and lightly glossy.

Simmer: Pour in the stock, season with a pinch of salt, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender.

Rest and finish: Remove from heat and let sit, covered, for 5–10 minutes. Fluff with a fork, then fold in optional add-ins like almonds, raisins, or peas if desired.

Serve: Sprinkle with chopped parsley or extra saffron threads for a bright, fragrant finish. Serve warm as a flavorful side or as a base for a protein-packed bowl.