Saffron rice Saffron rice Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon. Saffron rice is found in the cuisines of many countries (in one form or another). The recipe is similar to plain cooked rice with addition of ingredients. Saffron rice is a dish in the cuisine of Seychelles. In India and Pakistan, plain saffron rice is cooked with joha rice or Basmati rice, saffron, vegetable bouillon, ghee, and bay leaves. In Iran, India, and Pakistan, sweet saffron rice called "zarda" is made from white rice, saffron, table sugar, rose water, roasted pine seeds, and
Saffron which comes from the Latin word , from the Arabic "za'farān", which comes from the Persian word "zarparan" meaning "flower with golden petals". The domesticated saffron crocus, "Crocus sativus", is an autumn-flowering perennial plant unknown in the wild. It probably descends from the eastern Mediterranean autumn-flowering "Crocus cartwrightianus", which is also known as "wild saffron" and originated in Crete or mainland Greece. An origin in Southwest Asia, although often suspected, has been disapproved by botanical research. The saffron crocus probably resulted when "C. cartwrightianus" was subjected to extensive artificial selection by growers seeking longer stigmas. "C. thomasii" and "C. pallasii"