Saffron (use) the liquid phase; powdered saffron does not require this step. The soaking solution is then added to the hot cooking dish, allowing even colour and flavour distribution, which is critical in preparing baked goods or thick sauces. Threads are a popular condiment for rice in Spain and Iran, India and Pakistan, and other countries. Two examples of such saffron rice is the "zarzuela" fish-seafood stew and "paella valenciana", a piquant rice-meat preparation. It is essential in making the French "bouillabaisse", which is a spicy fish stew from Marseilles, and the Italian "risotto alla milanese". The saffron bun has Swedish and
Trade and use of saffron buns" signify Methodist Sunday School outings and activities. Moroccans use saffron in their "tajine"-prepared dishes, including "kefta" (meatballs with tomato), "mqualli" (a citron-chicken dish), and "mrouzia" (succulent lamb dressed with plums and almonds). Saffron is key in the "chermoula" herb mixture that flavours many Moroccan dishes. Uzbeks use it in a special rice-based offering known as "wedding "plov"" (cf. pilaf). Saffron is also essential in "chelow kabab", the Iranian national dish. The use of saffron in south Indian cuisine is perhaps best characterised by the eponymous Kesari bhath - a semolina based dessert from Karnataka. South Asian cuisines also use