Follow this method to bloom you saffron at least 1 hour ahead (or for how much time you have available).

Fill a large pan with 2l of water, season with the salt and bring to a boil. Meanwhile, wash the rice in plenty of water until it runs almost clear. Once the water is boiling, add the rice and cook it for 5 minutes at a steady boil, which ensures that the grains won't stick together. Drain the rice into a sieve and cool under running water.

Tip the drained rice into a bowl and mix in 2 tbsp of the infused saffron water until most of the rice has turned bright yellow (you can freeze any leftover saffron water for next time).

Pour the oil into a saucepan for which you have a lid. Twirl the pan so that the oil covers the bottom, then add half of the rice. Use a spoon to gently flatten the rice into an even layer. Now add the remaining rice, shaping it into a pyramid rather than flattening it. Use the long end of a wooden spoon to poke 5 holes into the rice to let the steam escape, taking care not to poke through the bottom layer. Wrap an old kitchen towel around the lid and use an elastic to tie the corners together above the lid handle. Take care that none of the corners hang off the side of the lid, since they might get too close to the heat source. Cover the pan with the lid and place it on the highest heat of the smallest hob for 5 minutes until the rice begins to sizzle in the pan. Turn the heat to low and cook for 45 minutes, then turn it off and leave to steam for another 5 minutes.

Remove the lid, flatten the pyramid shape into an even layer and flip the rice onto a serving plate. It should have a crispy golden layer on top. Serve immediately.