Saffron rice chopped pistachio nuts. Similar other dishes exist in other parts of Western Asia. 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
History of saffron its cultivation in the village of Foxton during the 16th and 17th centuries, "usually by people holding a small amount of land"; an acre planted in saffron could yield a crop worth a kingly 6, making it "a very profitable crop, provided that plenty of unpaid labor was available; unpaid labor was one of the basic features of farming then and for another two centuries." In France, saffron production became very important in the 17th and 18th centuries, reaching a few tons. By then, saffron farming had spread throughout the entire Kingdom. Saffron was especially grown in Albigeois, Angoumois, Gascony,