In a saucepan or microwave warm the broth until steaming then add the saffron and salt to the broth and set aside.
Heat oil in a large fry pan over medium heat. Add the onion and carrot to the pan and saute for about 5 minutes until the vegetables soften and start to brown at the edges. Add the garlic and continue to cook for 2 minutes.
Add the broth to the skillet with the vegetables, sprinkle with pepper, and bring to a low boil. Rinse the rice under cold water until the water runs clear or swirl it in a bowl of cold water and drain. Then stir the drained rice into the skillet.
Cover with a tight-fitting lid, set the heat to low, and cook for 15 minutes. Leave the lid on, slide off the heat, and allow the pan to sit for another 10 minutes. Remove the lid and fluff the rice with a fork to serve.
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Notes
Recipe Tips & Variations:
Substitute ½ teaspoon of turmeric, ½ teaspoon of smoked paprika, and ¼ teaspoon of cardamom for the saffron
Substitute peas, bell pepper, fennel, or chiles in place of carrots
Make it vegetarian/vegan with vegetable stock or miso broth
Double the recipe and freeze it for up to 3 months.