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Crush the saffron and a good pinch of sea salt in a mortar and pestle. Set aside.
Heat oil in a saucepan over medium heat. Cook onion, stirring, for 6-8 minutes until softened. Stir in rice. Add 650ml boiling water and bring to the boil. Stir in saffron mixture, reduce heat to low, then cover and simmer, stirring occasionally, for 20 minutes until rice is tender. Cool, then fluff with a fork. Garnish with coriander.