Saffron has such a distinct flavour, it imparts a subtle, fragrant element to many of the worlds greatest dishes. Hand picked from the crocus flowers, Iran is by far the biggest producer with smaller harvests coming from India, Afghanistan, Greece and Spain.
Saffron is amazing with rice, just think Spanish Paella, Indian Biryani, Persian Rice. It's also heavenly to flavour yoghurt as a sauce for grilled vegetables, meat or fish and will take chicken and lamb to a new level.
Somerset Foodie recipes that use this ingredient:
Chicken Soup with Roasted Garlic, Pearl Barley and Saffron
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