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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.
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 ...
Sholezard (also known as zard birinj or zarda) [1] is a rice pudding composed of saffron, sugar, rose water, [2] butter, cinnamon and cardamom. It is often made and distributed in substantial quantities in religious ceremonies.
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In the late 1900s Women's Sports started to gain popularity in the media because of their talent in the Olympics. [198] In 1999, women's sports coverage reached an all-time high when it was recorded at 8.7%. It maintained its higher percentages until it reached an all-time low in 2009, decreasing to 1.6%.
Articles on individual women should not be added directly to this category, but may be added to an appropriate sub-category if it exists. Please note that categorisation by gender is acceptable in Wikipedia only in limited circumstances which are set out in Wikipedia:Categorization/Gender, race and sexuality. New categories by gender may be ...
Self-nomination.1st peer review.This is the last of the "Saffron" trilogy: Saffron, History of saffron, and Trade and usage of saffron, and is a stand-alone article meant to comprehensively handle elaborate details on usage/trade that are too specialized to appear in the main Saffron article (which was formerly ~ 70 kb).
Saffron crocus flowers, represented as small red tufts, are gathered by two women in a fragmentary Minoan fresco from the excavation of Akrotiri on the Aegean island of Santorini. Human cultivation and use of saffron spans more than 3,500 years [1] [2] and extends across cultures, continents, and civilizations.