Sorry, I forgot to mention- on the bottom of the pot, in addition to the oil, you put equal amount of water, and also after you return the rice back into the pot, you wait a few minutes until the water starts to steam, you mix again oil and water in a cup and pour it over the rice, and cover with paper towels and lid on top. Basically you are steaming the rice (with oil), and the paper towels is absorbing the excess liquid so the rice doesn’t get mushy, but comes out grain-by-grain. If any of you want to learn to make real Sephardi food, I recommend the book “Persian Food from the Non-Persian Bride”–an amazing cookbook (the only one like it you’ll find because the best cooks, the old grandmothers, cook “lefi ayin”, “by eye” as they call it, but in this book you’ll find step-by-step instructions on how to make authentic Sephardi foods. I use many of her recipes.
I personally get Saffron from NY, from family members who send it over with people that come to visit, but I do know it is possible to buy it in Israel as well. Probably Shuk HaBucharim in Jerusalem, or other major spice stores.
It is the most expensive spice in the world (more expensive than gold per gram) but it makes your food taste incredible. Persians use it a lot in their cooking. Saffron threads are actually the red stigmas extracted from the crocus flower. Each flower will only produce three stigmas and each saffron crocus bulb will only produce one flower. Hence, why it is so expensive.