Ever strolled the supermarket spice aisle and wondered why those tiny scarlet threads in a jar the size of your pinkie cost almost the same as gold? There’s a reason.
Where does saffron come from?
Saffron comes from the saffron crocus flower, which was native to the Mediterranean and Middle Eastern region. It was used to infuse meats and sauces in traditional meals. In ancient times, Romans used saffron during important events, such as when Nero entered Rome. They actually sprinkled saffron across the streets to celebrate his arrival.
There are three types of saffron, each originating from different parts of the world.
Iranian saffron
As the name says, this saffron comes from Iran. Iranian saffron is “sargol level”, the highest quality of saffron available characterised by its rich, scarlet red threads.
Greek saffron
Greek saffron is more potent, has an earthy taste and is bitter than other variants.
Spanish saffron
Spanish saffron (or ‘Azafran’ in Spanish) has a sweeter smell when compared to other saffron from other regions.
Why is saffron so expensive?
Yes, it’s expensive, but there’s a reason why: saffron only blooms for one week once a year and must be hand-harvested. So, you can imagine all the hard work that goes into making just one bottle of the stuff. That’s the reason we pay such a high price.
How much saffron should I use?
You don’t need to use a lot of saffron because a little goes a long way. One to three threads of this ingredient can achieve a delicious flavour and fragrance, adding a subtle yet distinctive taste to your dishes.
How to make saffron rice
If you want to make saffron rice, just remember that it’s simply a combination of saffron and white rice. The result is a fragrant yellow rice rice like this recipe, which is commonly used in the savoury dishes of India, Bangladesh and Pakistan.
Sweet saffron rice, on the other hand, comes from Iran, Turkey, India and Pakistan. Saffron rice used in desserts (known as zarda) includes rosewater and additional nuts and spices. This recipe for saffron rice pudding is an example.
Plain saffron rice accompanies curries, stews and marinated meats, like this beef curry with saffron rice.
You could also try your hand at these delicious Swedish saffron buns which are made to celebrate Saint Lucia Day on December 13th. It’s a celebratory time when these glazed buns are on offer.
Saffron rice recipe
But if you want to begin with something simple, start with saffron rice.
Ingredients
- 8 saffron threads
- 3 tbs boiling water
- 25g butter
- 1 ½ cup of basmati rice
- 4 cups of Masel Vegetable Liquid Stock hot
- 1 pinch of salt *to taste
Method
- Add boiling water to saffron threads
- Melt butter and stir in rice
- Add saffron with water, stock and salt to the rice.
- Bring to boil and then simmer for 15 minutes, until the liquid has evaporated and the rice is cooked through.
More dishes to create using saffron
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