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
Saffron (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 saffron in "biryanis", which are spicy rice-vegetable dishes. (An example is the "Pakki" variety of "Hyderabadi biryani".) Saffron spices subcontinental beef and chicken entrees and goes into many sweets, particularly in Muslim and Rajasthani fare. Modern technology has added another delicacy to the list: saffron ice cream. Regional milk-based sweets feature it, among them "gulab jamun", "kulfi", "double ka meetha", and "saffron "lassi""; the last is a sweet yogurt-based Jodhpuri drink that is