A little lighter, the sholeh zaard, traditional Persian rice pudding with saffron, served cold, is the perfect end to the ...

The global saffron market is projected to grow from USD 337.9 million in 2024 to USD 687.8 million by 2034, expanding at a ...

Iran, India, Spain, and Greece together contribute over 85% of world’s saffron production. The total world production of saffron is around 300 tons per year. Though, India occupies the second ...

Just as spring is a time for rebirth, the Persian New Year is a time to celebrate new life. Nowruz is celebrated on the spring equinox, which this year is on Thursday, March 20. This celebration of ...

Iranian chef and author Najmieh Batmanglij shares saffron's culinary and cultural significance. Saffron trader Mehrdad Rowhani offers insight into the complex global market and the problem of ...

With its warm sunset hue and heady aroma, saffron — a spice as precious as gold — has long woven its magic through kitchens, ...

“Persian food has lots of different flavours that people here ... marinated in pomegranate molasses and topped with walnuts ...

Ahead of Nowruz I was struck with a desire to cook with my mom — something we hadn't done before. Here's what I learned ...

saffron and a heavy hand of olive oil. But if there’s one dish that feels like it belongs to me, it’s kuku sabzi. It was the first Persian dish I truly felt confident making on my own.

The Iranian Revolution was brewing ... The rice is scented by saffron and maybe mixed with yogurt, which produces light and fluffy grains with a crispy layer of golden tahdig, meaning “bottom ...

Chennai-based Culinary artisan Nasrin Karimi pays tribute to the Shiraz region in Iran with her latest food festival, Nowruz ...

“Khoresh” is a Persian word for stews or braises; “gheymeh” refers to the size of the pieces of meat — small, almost minced. Spiced with turmeric, cinnamon and saffron, sweet with ...