sabzi polo mahi (herb rice and fish) is traditionally served for the Persian new year Norooz. Persian New Year is celebrated every year to signify the beginning of spring and most of the dishes served during Norooz holidays have herbs as a symbol of rebirth, and fish that represents life.
Although Saffron mussel bisque tastes complex, it is easy to prepare and is ideal for a special dinner. While it is festive and rich, it will not break the bank, as mussels are among the most reasonably priced shellfish at the market.
The flower of Crocus sativus Linnaeus is sterile, because it is an hybrid that has been maintained for centuries because of the value of its stigmas. The reproduction of this plant is done with bulbs. Each flower of Crocus sativus linnaeus has three stigmas of saffron, also called filaments, which are joined by the style.The stigmas are of trumpet shape, they are bright red gradually changing to yellow in the style. Here we tell you how to make fig jam for yourself.
This easy recipe for saffron rice hails from the south of Thailand, where it is often eaten with roast chicken. Saffron rice makes dinner extra special, and is nearly as easy to make as regular rice.
You needn’t own a rice cooker to make this recipe – it’s boiled in a pot on the stove, but tastes very similar to steamed rice. And unlike most saffron rice recipes, this one is fat-free. Note: Because saffron is so expensive, I only use a little bit, then enhance the color by adding turmeric – a spice which also has incredible health benefits (in Thailand, turmeric is known as ‘poor man’s saffron’).
Lemon fudge combines a silky smooth white chocolate fudge with the vibrant taste of tart lemons. This refreshing candy has just the right combination of sweet and sour citrus. This recipe calls citric acid, for which accentuates the tartness of the lemon flavoring. Citric acid can be found in many specialty baking stores and large grocery stores—I found mine in the bulk spices section of a nearby grocery store. It can be omitted if you can’t find it, and your fudge will be a little less tart.
Saffron is a plant. The dried stigmas (thread-like parts of the flower) are used to make saffron spice. It can take 75,000 saffron blossoms to produce a single pound of crocus spice. Saffron is largely cultivated and harvested by hand. Due to the amount of labor involved in harvesting, saffron is considered one of the world’s most expensive spices, ten times more costly than vanilla. This is native to the Mediterranean and Western Asia. Despite its cost, many herbalists and natural health enthusiasts consider saffron’s health benefits to be worth their weight in gold.