The cous cous with grated carrot and diced onions and American saffron. Scrambled eggs boiled with mushrooms and feta. On the crackers a layer of refried beans, yogurt soured with lemon juice, salsa and parsley.
Posted on Tuesday 2 January 2007
3 Comments for 'Saffron Cous Cous'
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What is American Saffron? Does America actually grow the staemens or is it a style of saffron?
The good stuff is saffron from Iran or Spanish Saffron. They are higher grade and more flavorful. Saffron proper is expensive and is composed of fine filaments of crocus stamens. The American saffron is coarse and is whole safflower, i.e. from the aster family and is relatively cheap.
Ah, that makes more sense. When I do by saffron (all of two times) I buy from an online store that sells spanish foods. I know, fancy. Thanks for explaining the difference.