Any tips for Persian saffron rice?

So I've pretty much obsessed myself with learning how to make one of my favorite types of chicken kabobs, and I've got that part down pretty nicely. I've had some very good results recreating the Joojeh (Saffron) kabobs that I enjoy from my favorite restaurants in my area, and I'm very happy about it!

Now, I would like to try and compliment those kabobs with the same type of rice! However, I feel that I'm not even close. Every recipe just says to take a good quality long-grain basmati, wash the starch out, boil it, strain it, then steam it with oil and you're there (paraphrasing a bit) - but frankly it tastes nothing like the restaurants that I enjoy. I also feel like the rice can take on *too much* of the taste from the oil.

There's a specific taste profile that I LOVE from those Kabob house restaurants, and I'm trying to achieve it. Do you think it's the type of oil they use when they steam the rice? Is it the *type* or *brand* or basmati rice? Does anyone have any insight or ideas? I just want to be able to perfect one of my favorite dishes! I thought the chicken was the hard part, but the rice has proven to be a challenge...

Any help is appreciated!