Persian Saffron Pistils Gohar Zarnian

Persian Saffron Pistils, the magic of colour and aroma…

Persian saffron pistils are one of the most special spices in the world because of its expensive price and unique features, like the special colour, aroma, and a nice taste. Although Iranian saffron is the most expensive spice in the world, the usage portion for the Persian red gold is a very small amount of saffron per time, like 125 mg while cooking for 2 people. As a consequence, it would be enough for a family who regularly cooks dishes like Persian saffron rice to consume around 5 grams per month.

Why saffron is so expensive?

First and foremost, the main reason behind the scenes is that Iranian saffron production is a labour intensive process. It is interesting to know 150,000 pieces of saffron flowers needed for the production of 1 kg Persian saffron, while it takes at least 50 hours to the labours in farmland. The second reason is about the nature and characteristic of this flower. Saffron flower is very sensitive with a short lifetime. So it should be harvested during the 1st or 2nd day after flourishing, otherwise, the flower gets destroyed under the sunlight and could not be used for the next stage of production. The time goes fast and there is no time to waste, there are too many saffron flowers to be collected in just one day!

Nutrition Facts

Health benefits of Persian saffron Pistils

• Help for the treatment of sleeping problems (insomnia).
• Positive effects on the depression symptoms.
• Cancer prevention effects for the body.
• A rich source full of Vitamin A, B6, C and etc.

Use saffron for…?

The most well-known recipe is Persian saffron rice. It consists of white rice, preferably the Persian aromatic rice, with Iranian saffron Pistils. Persian saffron rice is served mostly with Iranian delicious stews. Also, there are many different saffron recipes like Risotto alla Milanese, Saffron chicken, Iranian traditional stew (Gheimeh), and etc. If you are interested to know more about the saffron recipes, click here.

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