The sandy soil of Persian High Alborz Mountains is the ideal location for growing saffron-yielding crocus. At harvest time, the beautiful orange-yellow filaments of the crocus flower are carefully extracted by hand, resulting in saffron with a lingering perfume and a slightly bitter flavor.

PAIRING SUGGESTIONS:
This excellent Pesian Saffron is especially delicious with roasted lamb, steamed mussels or in homemade foie gras. It's also extraordinary when mixed with citrus juice (lemon and orange) and drizzled over a salad of pears and apples on Frisee lettuce. On our >Blog you'll find a recipe for Chicken Scallopine with Saffron Cream Sauce! And be sure to check out our pasta section for our delicious Stringozzi Pasta with Saffron.