Persian red gold: world’s precious spice

Iranian Saffron, otherwise known as the red gold”, has always been the magic ingredient in Persian cuisine.

The expensive spice has long been a high-demand commodity that adores aromatic food and colorful desserts across the world.

It is strongly believed that the cultivation of saffron initially carried out in Iran. Currently, Iranian is the largest producer of saffron in the world. Approximately 85 to 95 percent of the world’s saffron grown in a year, roughly about 390 tons, is produced in Iran.

Every year, the saffron harvest season begins in early November and the bright purple flowers cover the fields and create an outstanding landscape in dry regions in Iran.

Major saffron producers of Iran are located in the east side of the country, especially the Southern Khorasan Province.

Most of Iran’s saffron comes from the cities of Gonabad, Torbat Heydariyeh, Taybad, Khaf, and Qaen. The cities, located in Khorasan, start harvesting season in early November, with the whole process taking about two weeks.

Harvesting saffron begins before sunrise when flowers are still in buds. A large number of men and women head to the fields and start picking the flowers as fast as they can, by the first rays of the sun, the flowers magically bloom in a sudden act.

Work stops at around 9 am when the flowers are taken to a shaded area for the next step. Everyone sits around a huge pile of flowers and carefully takes the three stigmas out. It takes about 167 saffron flowers to produce only one gram of the precious product.

There are different types of saffron in Iran: Negin Saffron, Sargol Saffron, Pushal Saffron, Bunch Saffron, and White or Konj Saffron.

Saffron has long been used as a special spice in Iranian cuisine. A thin layer of saffron mixed with rice on top of the white pile of rice, next to the aroma and color of kebab, all promise welcoming hospitality.

Iranians appreciate saffron and use it moderately, they believe that overuse of saffron can harm mental health.

They also enjoy it in the flavorful saffron ice cream during the hot days of summer or serve it in bowls of sweet rice pudding in religious ceremonies. Some make a refreshing herbal tea out of it, along with rose petals.

Saffron and its magical power are parts of many traditions and rituals. Iranians believe that saffron eradicates sadness and depression. It is associated with happiness, so they use it in many sweets and food they make for the Persian New Year, Nowruz.

Ancient kings used to scatter gold coins and saffron among people in events of ceremonies or victories. In their palaces, saffron was used as perfume, medicine or as incense along with ambergris. Saffron was also used to color paper to be used for important letters or prayers, and dye silk and other textiles for the clothes of the royal family.

Persians have different ways of brewing saffron. They grind the fragile stigmas in a small mortar, then mix it with hot water and put it in a warm place. Other people cold-brew it. They put the ground saffron in a small bowl and put a piece of ice on it. As the ice melts, the astonishing dark orange color reveals.

Preparing saffron drinks is easy. Iranians take two or three stigmas and a few rose petals, put them in a small pot or large mug of hot, not boiling water, and let it brew for about 10 minutes.

Another delicious and very healthy Persian drink is saffron milk. Iranians grind a few stigmas of saffron and one cardamom pod, add it to milk and boil the milk till the color and the aroma reach their highest. The drink gets even more pleasant with some sugar or honey.

Read more:

Harvest of ‘Red Gold’ in Iran’s Torbat-e Heydarieh: Photos

MG/AG