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Ingredients
  • 10 saffron strands, ground or ⅛ teaspoon ground saffron
  • 1 cup basmati rice
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow or white onion, finely diced
  • 1 garlic clove, crushed or minced
  • 1 ½ cups vegetable broth, chicken broth, or water
  • 1 bay leaf
  • 1 small lime, zested
  • Kosher salt
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