Toast saffron threads by placing in aluminum foil. Place aluminum foil on hot skillet for about 1 minute. Remove and open aluminum foil.
Saute mushrooms and onion in olive oil in skillet for about 5 minutes.
Add vegetable broth, lemon juice and water. Bring to a boil.
Add rest of ingredients (including toasted saffron threads). Stir well. Bring to a boil and then simmer on a low boil. Now, do not stir! Cook until rice is desired tenderness and liquid has evaporated (again, no stirring!). This usually takes around 30-35 minutes. You want the bottom of the pan to get crusty, slightly burnt. This brings out the flavor of all of the ingredients. Remove from heat and cover for about 10 minutes.
Make sure you scrape some of the bottom crust for each serving!