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Saffron is a key seasoning, fragrance, dye, and medicine in use for over three millennia. [1] One of the world's most expensive spices by weight, [ 2 ] saffron consists of stigmas plucked from the vegetatively propagated and sterile Crocus sativus , known popularly as the saffron crocus.
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, [70] Indian, European, and Arab cuisines. Confectioneries and ...
Saffron, a spice derived from the dried stigmas of the saffron crocus (Crocus sativus), has through history remained among the world's most costly substances. With its bitter taste, hay-like fragrance, and slight metallic notes, the apocarotenoid-rich saffron has been used as a seasoning, fragrance, dye, and medicine.
In Iran, saffron is usually paired with rice for savory dishes like tahchin. Also in Iran as well as in Turkey, sweet saffron rice called Sholezard and Zerde is made from white rice, saffron, table sugar, rose water, roasted pine seeds, and chopped pistachio nuts. [citation needed] Other, similar dishes exist in other parts of West Asia.
Afghani lamb kebab and yellow rice Lomo saltado served with arroz amarillo (yellow rice) in Peruvian cuisine. Yellow rice is a traditional yellow-colored rice dish in Iranian, Middle East, Moroccan, [1] Ecuadorian, Peruvian, [2] Caribbean, Portuguese, Filipino, Afghan, Indian, Sri Lankan, South African and Indonesian cuisines. It is made using ...
Add the rice and cook, stirring constantly for 3 minutes. Stir in the saffron, then the wine, and cook for about a minute, or until the wine reduces a bit. Add the water and season the rice with salt.
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