Easy Persian Saffron Rice (with Rose Water)

Rinse the rice until the water runs clear.
600 g Basmati rice
Heat the butter on medium heat and fry the rice for a minute, stirring and coating the rice with the butter.
2 Tbsp salted butter
Add the water and increase the heat to high. Add the liquid saffron and salt and stir to mix.
875 ml water, 3 Tbsp liquid saffron, 2 tsp salt
Cook on high heat until the water has evaporated and little steam vents (holes) appear on the surface of the rice.
Put a close fitting lid on, lower the heat right down and cook for 14 minutes.
Take the saucepan off the heat and leave the rice to rest for 5 minutes.
Sprinkle the rose water all over and fluff the rice up with a fork and serve while hot. Garnish with the rose petals and nuts, if using.
2 tsp rose water