Great things are on the horizon

Origin: France 🇫🇷
Why Saffron Matters: It’s the defining note in this Provençal seafood stew, balancing the richness of fish and shellfish with a delicate floral spice.

Ingredients:

• 2 tbsp olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tomato, chopped

• ½ tsp USC saffron threads

• 1 lb mixed fish and shellfish (cod, mussels, shrimp)

• 3 cups fish stock

• Herbs: thyme, bay leaf, parsley

Method:

1. Sauté onion and garlic in olive oil.

2. Add tomato and herbs; cook for 5 minutes.

3. Bloom saffron in warm fish stock, then add to pot.

4. Simmer gently, add seafood, and cook until tender.

5. Serve with rouille sauce and crusty bread.

Origin: India 🇮🇳
Why Saffron Matters: It infuses the dessert with a luxurious aroma and creamy golden hue — authentic kulfi depends on real saffron, not artificial color.

Ingredients:

• 2 cups whole milk

• ½ cup sweetened condensed milk

• ¼ cup heavy cream

• ½ tsp USC saffron threads

• ¼ tsp cardamom powder

• Chopped pistachios (optional)

Method:

1. Warm milk, condensed milk, and cream in a saucepan.

2. Bloom saffron in 2 tbsp warm milk for 10 minutes, then add it in.

3. Add cardamom; simmer until mixture thickens.

4. Pour into molds, freeze overnight.

5. Garnish with pistachios before serving.

Origin: Spain 🇪🇸
Why Saffron Matters: Saffron gives paella its signature golden color and rich earthy aroma — without it, paella loses its authenticity.

Ingredients:

• 1½ cups short-grain rice (like Bomba)

• 1 pinch USC saffron threads

• 3 cups chicken or seafood broth

• ½ lb chicken or seafood (shrimp, mussels, or a mix)

• 1 red bell pepper, sliced

• 2 cloves garlic, minced

• Olive oil, paprika, salt

Method:

1. Sauté garlic, pepper, and protein in olive oil.

2. Add rice, toast lightly.

3. Bloom saffron in warm broth, then pour over rice.

4. Simmer without stirring until rice absorbs the liquid and forms a crust (socarrat).

5. Rest for 5 minutes before serving.

Origin: Iran 🇮🇷
Why Saffron Matters: It’s the soul of Persian cuisine — pure saffron gives the rice its golden hue, floral aroma, and subtle sweetness.

Ingredients:

• 2 cups basmati rice

• ½ tsp USC saffron threads, crushed

• 3 tbsp hot water

• 2 tbsp butter or ghee

• Salt to taste

• Optional: 1 potato (for a crispy bottom crust, “tahdig”)

Method:

1. Rinse and parboil rice until slightly tender.

2. Bloom saffron: steep crushed threads in hot water for 10 minutes.

3. In a non-stick pot, melt butter; optionally add thin potato slices.

4. Layer rice, drizzle saffron water evenly, cover and steam for 30–40 minutes.

5. Flip to reveal golden crispy tahdig.