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Place the rice in a fine mesh strainer and rinse under running water for 2 minutes, until the water runs clear.
Add the ghee, onion, and ½ tsp salt to a 12" nonstick skillet set over medium heat. Crumble the saffron between your thumb and finger and add to the pan. Cook for 5 minutes until the onion has softened.
Increase the heat to medium high and add the rinsed rice. Cook for 3 minutes, until the grains look dry and turn opaque.
Add the chicken stock and increase the heat to high to bring to a boil, which should take a minute or two. Reduce the heat to medium low to maintain a simmer, then cover the pan with a lid. Cook for 18-20 minutes, until the liquid has been fully absorbed.
Stir the rice well, then replace the lid and let the pan sit off the heat for 10 more minutes. Serve and enjoy!