Wash the rice really well multiple times until the water runs clear, then soak for 10 minutes
In a mortar and pestle, grind the saffron to a fine powder then add 2 tablespoons of hot water (boiled water that has cooled slightly) and bloom for 5 minutes
Strain the broth that was used to steam the chicken. Using a measuring cup, measure out how much broth you have and add to it some water (if required) to get exactly 4.5 cups of liquid.
Pour the liquid back into the same pot. Add to it the turmeric listed under rice, the salt and the bloomed saffron. Taste and ensure it is visibly salty (like sea water). Allow it to come to a boil.
Add the rice to the broth and stir a few times to combine. Allow it to come to a boil uncovered for a few minutes on medium heat.
Once bubbling, place a paper towel on top of the pot and then close the lid. Lower the heat to medium low and allow it to cook for 20 minutes, undisturbed.
After 20 minutes, turn the heat off and fluff with a fork. Close the lid and allow it to stand for 10 minutes.