This recipe was contributed by our friend and cookbook author Maria Speck. It’s one of those dishes that is more than the sum of its parts.

Heat a medium saucepan over medium heat. When hot, add:

Cook, stirring frequently, until the millet crackles, emits a toasty scent, and starts to turn golden, 2 to 3 minutes. Watch closely so as not to burn the saffron. Add:

Take care as the water will splatter. Bring to a boil. Reduce the heat to maintain a simmer, cover, and cook until the liquid is absorbed, 15 to 20 minutes. If the kernels still have a bit too much crunch for your liking, drizzle on a few more tablespoons of water and cook a few minutes more.

Remove from the heat and distribute across the top of the millet:

Allow it to sit, covered, for 5 minutes. Fluff with a fork and serve immediately.