Melt butter in pan, add rice and mix well.

Cook until rice turns opaque, about 3-4 minutes.

Add chicken 2 cups broth, bring to boil, reduce heat cover and simmer for 15 minutes, or until liquid is absorbed.

When rice is done, mix crushed saffron with 1/4 cup chicken broth.

Pour over rice and mix well.

Remove from heat, cover with towel, and place lid over towel.

Let sit for 5 minutes.

Serve topped with feta!