Saffron

I just splurged and bought four tiny thimbles of saffron for around $10, very pricey stuff.

Just read where the Buddhists use saffron rice in certain rituals. The idea here is that the saffron represents compassion and the rice represents reality. So its symbolically about compassion permeating reality. Nice idea, would you agree.

Gourmet Sleuth: Saffron

Crocus sativus...is the world's most expensive spice. Saffron are the stigmas from the crocus sativus flower.

Home Cooking: Saffron History

According to Greek mythology, handsome mortal Crocos fell in love with the beautiful nymph Smilax. But alas, his favors were rebuffed by Smilax, and he was turned into a beautiful purple crocus flower.


The word saffron derives from the Arab word zafaran, meaning yellow, and it was mentioned as far back as 1500 b.c. in many classical writings, as well as in the Bible. Further derivations come from the Old French safran, Medieval Latin safranum, and Middle English safroun.


Saffron is harvested from the fall-flowering plant Crocus sativus, a member of the Iris family. It is native to Asia Minor, where it has been cultivated for thousands of years to be used in medicines, perfumes, dyes, and as a wonderful flavoring for foods and beverages.


The red-gold threads were also highly prized by pharoahs and kings as an aphrodisiac, yet large amounts produce deathly narcotic effects.


Saffron has been used medicinally to reduce fevers, cramps and enlarged livers, and to calm nerves. It has also been used externally to for bruises, rheumatism, and neuralgia. (Warning! Do not use medicinally without consulting your physician.)


Although the majority of the world's saffron is produced in Iran, Spain is the world's largest exporter of saffron.

About.com: Mushroom and Leeks with Saffron Rice Recipe

# 3 teaspoons water (for saute)
# 1 teaspoon garlic, minced
# 2 cups leeks, thinly sliced, white and green parts
# 1-1/2 cups long grain brown rice, rinsed and drained
# 2 cups boiling water (2-1/4 cups for older style cookers)
# 1/2 pound button mushrooms, cut into 1/2-nch slices
# 1 carrot, diced
# 1 teaspoon whole fennel seeds
# 3/4 teaspoon salt, to taste
# 1/4 teaspoon saffron threads
# 1/8 teaspoon ground pepper
# 2 Tablespoons minced fresh parsley for garnish


In pressure cooker, saute garlic and leeks for 2 to 3 minutes.


Use this time to heat the water, on stove or nuke. Mix salt in water. Add water to cooker along with brown rice, mushrooms, carrots, fennel seeds, salt, saffron, and pepper.


Cover, lock, and immediately bring to high pressure. Keep there for 25 minutes. Remove from heat and cool for 10 minutes, after which release/open cooker. Stir, garnish, and serve.


Yield: 4 servings


Nutrition (per serving): 320 calories Saturated fat 0 g Total Fat 3 g (7% of calories) Protein 8 g (10% of calories) Carbohydrates 66 g (83% of calories)