Lemon-Saffron Salmon With Dill Rice

"This lemon-saffron bathed salmon served with sheveed polo, a Persian dill rice, is a variation on a dish my mom made me growing up (and continues to make when I go home to visit)," writes recipe developer Yasmin Fahr. "Saffron’s deep crimson threads add an intense sunset orange hue and rich aroma to whatever they touch, but the downside is that saffron is very expensive. Enter a technique that my grandmother taught my mother, who passed it onto me: By gently grinding the saffron threads, then mixing them with water, you can create a liquid that makes a small amount of the expensive spice go a longer way. While my mother is an excellent cook, my dad was the one who taught me how to make rice. One of the more important lessons that I learned from him is that it’s crucial to use good quality basmati—otherwise, the strands will likely stick together and become mushy rather than the fluffy, individual grains we’re looking for. I try to buy mine from Middle Eastern stores (look for the Reserve or India Gate brands); in a pinch, I’ve called up an Indian restaurant and asked to buy some directly from them. If you’re not a fan of dill, skip it. Plain rice will still taste delicious with the bright, rich-tasting fish."