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 (trade) Saffron (trade) In the context of trade, saffron is one of the world's most expensive spices by weight, saffron consists of stigmas plucked from the vegetatively propagated and sterile "Crocus sativus", known popularly as the saffron crocus. The resulting dried "threads" are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes. The saffron crocus is unknown in the wild; its most likely precursor, "Crocus cartwrightianus", originated in Crete or Central Asia; The saffron crocus is native to Southwest Asia, and was first cultivated in the area now known as Greece. "Saffron, for example, was once less regarded than