Soaking saffron in a cup with 100 ml water. Put in a large saucepan of water to a boil. When water boils, add salt, then add the well-washed with cold water and drained rice. Wash rice well to his left surface starch and then not sticky. Once the boil 7-8 minutes, drained and wash it in a sieve with cold water again, then put it aside. In a saucepan (can be the same), put the butter to melt and lightly fried, add water to the soaked saffron and mix well after (to boil), back into the cup almost the same amount of liquid - about 100 ml. Back drained rice into the pan and spread evenly, do impeller 5 holes and pour over rice liquid from the cup. Put the lid tightly, as we have previously wrapped in a clean cloth. PLATES switch to the lowest level. After 40 minutes turn off the heat and leave for 20 minutes without opening the lid. Open the cover and put the top round plate or tray and turn quickly, carefully lift the pot, the rice must have fallen like a cake with orange crust. Rice bottom must be mealy. Serve immediately, optional with butter. * Can be made with equal amounts of butter and olive oil.