Persian saffron is the heart of many Iranian dishes: it turns rice golden, smells warm and floral, and gives kebabs, stews and desserts their unmistakable character. No wonder the fine red threads are called "red gold". Right now, in autumn, it is harvest time – a good reason to take a closer look at the most precious spice in Persian cooking. In this article you will learn where saffron comes from, why it is so expensive, how to use it properly and which Persian dishes it stars in.
What is saffron?#
Saffron is the dried stigmas of the saffron crocus (Crocus sativus). This crocus flowers only once a year, in autumn, and only for a few weeks. Each violet flower has one style that splits into three bright red stigmas. These threads are picked by hand and then dried.
The effort is enormous: one kilogram of saffron takes around 150,000 to 200,000 flowers. That is why saffron is still one of the most expensive spices in the world. The good news: you only need very little. A small pinch is enough for a whole dish.
Iran – the land of saffron#
No country produces as much saffron as Iran. According to Wikipedia, Iran accounts for around 90% of the world's saffron. So it is no surprise that saffron is as natural in Persian cooking as salt and pepper are in Central Europe. In Iran it is part of everyday life – at feasts just as much as with the rice on the family table.
How to use Persian saffron#
Saffron releases its aroma best when you do not simply sprinkle it dry into the food. Persian kitchens use a simple method:
- Grind: Crush a few saffron threads finely with a pinch of sugar in a small mortar. The sugar helps with grinding.
- Steep: Pour two to three tablespoons of hot (not boiling) water over the powder.
- Wait: Cover and let it steep for about 10 to 20 minutes. You get a deep red, intensely fragrant liquid.
- Use: Add this saffron water at the end – over the rice, into the marinade or into the stew.
This way a small amount gives a lot of colour and flavour. In addition, the aroma spreads evenly through the whole dish.
How to spot real saffron#
Because saffron is so valuable, it is sometimes faked. A few tips help when shopping:
- Threads, not powder: Whole threads are harder to fake than ground powder.
- Colour: Good saffron is deep red, often with only a little pale end.
- Water test: Real saffron slowly colours water golden yellow, while the threads stay red.
- Price: Very cheap saffron is almost always a warning sign.
Persian dishes with saffron#
In Iranian cooking, saffron is above all linked to rice. Many classics live from its colour and scent – you will find some of them as recipes on our website.
Zereshk Polo – saffron rice with barberries#
In Zereshk Polo with chicken, golden saffron rice meets tart, bright red barberries. The result looks just as good as it tastes.
Morasa Polo – jewelled rice#
Morasa Polo is Persian "jewelled rice": saffron, pistachios, almonds, barberries and orange peel make it the centrepiece of any festive table.
Tahchin – with a golden crust#
Tahchin is a baked rice dish with tender meat and a crispy, golden saffron crust. For many families, this crust is the best part of the meal.
Kabab Koobideh – saffron on the grill#
Saffron also plays a part on the grill: Kabab Koobideh are juicy skewers of minced lamb and beef, seasoned with onion and saffron.
Tips for using saffron at home#
- Storage: Keep saffron airtight, dark and cool. This way the aroma lasts a long time.
- Dosage: Use less rather than more. Too much saffron quickly tastes bitter.
- Timing: Add the saffron water towards the end of cooking so the delicate aroma is not lost.
- Pairing: Saffron goes beautifully with rosewater, cardamom and citrus – typical of Persian desserts.
By the way, something warm belongs after a Persian meal too: read more in our article on Persian tea.
Persian saffron at SANTOOR in Vienna#
If you would rather enjoy Persian food than cook it yourself, SANTOOR at Florianigasse 20 in Vienna's 8th district is the place to go. Our kitchen is 100% halal, and we are open daily from 12:00 to 22:00. The easiest way to get a table is our reservation page. You will find more classics to cook at home in our Persian recipes.
We look forward to your visit – nooshe jan, enjoy your meal!