Using a mortar and pestle or spice grinder, grind the saffron strands into a fine powder. In a small bowl, combine 1/8 teaspoon of the ground saffron with 3 tablespoons of warm water. Let it sit for a few minutes to bloom, allowing the spice’s deep color and complex flavors to fully infuse the liquid.

Place the basmati rice in a fine-mesh strainer and rinse thoroughly under cold running water. Continue rinsing until the water runs clear, removing excess starch to ensure fluffy, separate grains when cooked.

In a medium saucepan over medium-high heat, warm the olive oil until shimmering. Add the finely diced onion and sauté, stirring frequently, until it softens and turns translucent. Stir in the crushed garlic and cook for about 30 seconds, just until fragrant, ensuring it doesn’t brown.

Add the rinsed rice to the pan, stirring to coat each grain in the aromatic onion mixture. Pour in the bloomed saffron liquid, stirring to evenly distribute its golden hue and subtle floral essence throughout the rice.

Pour in the broth or water, then add the bay leaf and lime zest. If using water or low-sodium broth, season with a generous pinch of kosher salt. Stir everything together, then bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and allow the rice to cook undisturbed for 15 to 20 minutes, or until all the liquid is absorbed.

Turn off the heat and let the rice sit, covered, for an additional 5 minutes to allow the steam to finish cooking the grains. Remove the bay leaf, then fluff the rice gently with a fork to separate the grains. Serve warm as a fragrant and flavorful side dish.