Sprinkle ¼ teaspoon of ground saffron over 2 ice cubes in a small bowl and let them melt at room temperature.
Soak 2 cups of basmati rice in water for 20 minutes, then drain.
Bring a large pot of water to a boil with 1½ teaspoons of salt. Boil the rice for 7 minutes, then drain and rinse.
Mix ½ cup of the rice with the saffron water. Pour 4 tablespoons of neutral oil into a pot, spread the saffron rice over the bottom, and spoon the remaining rice on top.
Poke 5 holes in the rice and pour 4 tablespoons of melted unsalted butter over it. Cover with a lid wrapped in a clean dish towel and cook over medium heat for 25-35 minutes.
