Iranian saffron, often referred to as “Persian saffron,” is considered one of the highest quality saffron varieties in the world. It is derived from the stigmas of the saffron crocus flower and is known for its exceptional flavor, aroma, color, and culinary uses. Color: Iranian saffron typically exhibits a deep, vivid red color with dark crimson threads. The intense red hue is one of the key characteristics that distinguish Iranian saffron.

Flavor and Aroma: Iranian saffron is prized for its complex and unique flavor profile. It has a delicate, slightly sweet, floral, and earthy taste with hints of honey and a subtle bitterness. The aroma is highly aromatic, sweet, and floral, contributing to its overall sensory appeal.

Culinary Uses: Iranian saffron is revered in Persian cuisine and is also widely used in Middle Eastern, Mediterranean, and Indian dishes. It is often used to add both color and flavor to a variety of recipes, including rice dishes like Persian saffron rice (tahdig), stews, desserts, and teas. Iranian saffron is a key ingredient in many traditional Persian dishes, such as saffron rice with barberries (zereshk polo) and saffron-infused chicken or lamb. Quantity and Use: Saffron is known for its potency, and only a small quantity is needed to impart its distinctive flavor, color, and aroma to dishes. Typically, a pinch of saffron threads (about 20-30 threads) is soaked in warm liquid (water, broth, or milk) to release its essence, which is then added to the recipe.