Place saffron threads in a small bowl and pound with the wooden end of a knife handle until powdery. Add 1 Tbsp water and microwave for 20 seconds. Set aside to steep.     Place rice in a strainer and rinse under hot running water until water runs clear. Place Clarified Butter or oil in a medium saucepan and add rice and salt. Sauté over medium heat for 1 minute until the butter or oil is absorbed. Add the water and saffron with its liquid and bring to a boil. Reduce heat and simmer, covered, for 15 to 20 minutes until the water is absorbed. Gently stir rice about half way through the cooking. When rice is done, give it another gentle stir. If the rice is sticking to the bottom of the pan, add a couple table- spoons of water. Cover and let it sit for about 10 minutes before serving. This rest period allows the rice to firm up so the grains will stay separated.