Under cold running water wash the rice until the starch is gone (water no more milky).

Place a medium size pot on medium heat and add the rice and saffron along with the warm water, stir and bring to a boil. Turn the heat to low and cover with the pot lid to steam for 15 minutes and until the water has evaporated and absorbed.

Turn off the heat and leave aside to rest with the pot still covered and with a kitchen towel in between for 10 minutes.

Use a non-metallic fork to fluff the rice, season with the salt and pepper, add the lemon zest and serve.