Start by washing your rice. Transfer your rice to a large bowl. With the water running, gently swish the rice in a circular motion until the bowl is filled with water. Drain the rice using a fine-mesh strainer or colander (with tiny holes) and repeat until the water runs almost clear. Drain thoroughly.

Transfer your saffron threads to a small bowl and cover with ¼ cup hot water. Allow the saffron to soak for at least 5 minutes.

As the saffron is soaking, heat the olive oil in a large pot or Dutch oven set over medium heat. Add the onions and cook for 3-4 minutes, stirring often. Add the red bell pepper and continue to cook for an additional 2-3 minutes, stirring as needed. Finally, add the minced garlic, salt, and coriander. Cook until fragrant, approximately 1 minute.

Add the washed and thoroughly drained rice to your pot. Mix thoroughly to combine. Increase heat to medium-high and sauté for 2-3 minutes, or until rice is golden and toasted.

Pour the saffron threads and their soaking liquid over the top of the rice. Add 3 cups of water, vegetable broth, or chicken broth to the pot. Bring to a boil and mix thoroughly to combine. Reduce heat to low and cover with a tight-fitting lid.

Allow the rice to cook for 18-20 minutes. Remove from heat, but still covered, allow the rice to steam for an additional 10 minutes.

Gently fluff with a fork and season with additional salt if needed.