Total time: 1 hour 15 mins
Saffron, one of the world's most expensive spices, is hand-harvested from stigmas of the flowers of the crocus plant. Each flower only contains three saffron threads. So, the labor-intensive production process drives up the cost. Luckily, we can infuse saffron's intense and deep flavor profile to a dish with just a pinch, and further extend the flavor by first soaking it in hot water.
Chefs use saffron to imbue dishes with aroma, color, and flavor complexity. Some people think saffron tastes and smells like honey while others sense floral notes. The industry taste experts liken hi...