Saffron Crocus, is the name of the flower from which Saffron the spice is harvested. It was originally cultivated in the Mediterranean, modern day Turkey and Iran but traveled far and wide thanks to the Silk Road. The Saffron threads are actually the stigmas of the flower and each flower only has three. The reason for Saffron being expensive is that these flowers only bloom for one week each year and harvesting must be done by hand. Saffron has been used as a spice, dye and perfume for centuries. Now that you know some rich history and luxury associated with this spice we hope you will appreciate this recipe. When cooking with Saffron less is more and this recipe will highlight Saffron’s rich flavor and beautiful color.
- 2 cups Basmati Rice
- 700 ml Water or Vegetable Broth
- 1 medium Onion, diced
- 5 Saffron threads
- ½ teaspoon Turmeric (optional for deeper color)
- 1 tablespoon Ghee
- 1-1 ½ teaspoon Sea Salt
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