Mohammad Saffron, 5gr

زعفران محمد — ۵ گرم

Mohammad Saffron (za’faran-e Mohammad — Persian saffron) is premium Iranian saffron — the finest, most prized, and most culturally significant spice in the world, grown in the saffron fields of Iran’s Khorasan region, which produces approximately 90% of all saffron harvested globally and sets the benchmark by which all other saffron is measured. Saffron (za’faran) is not merely a spice: it is the flavour, colour, and fragrance of Persian civilisation itself — present in every celebratory rice dish, every khoresh of occasion, every cup of chai-e za’faran (saffron tea) offered to a guest, every bowl of sholeh zard given as nazri (ritual charitable offering) at a sofreh, and every plate of joojeh kabab and chelow that represents the Persian table at its most generous and most golden. Iranian saffron is harvested by hand, one thread at a time, from the vivid purple flowers of Crocus sativus — each flower producing only three red stigma threads, each field requiring an army of hands working through the brief, cold autumn dawn harvest window when the flowers bloom — making saffron the most labour-intensive, the most hand-crafted, and gram for gram the most valuable spice on earth. The colour it produces is a deep, luminous, and impossibly beautiful golden-orange — the colour of chelow-ye za’faran (saffron-crusted rice), of tahdig, of sholeh zard (saffron rice pudding), and of the golden joojeh kabab crust basted with saffron butter over charcoal. Mohammad Saffron delivers premium Iranian saffron threads at a 5gr quantity — a meaningful, generous size for serious home cooking and gifting.

Always brew saffron before using — never add dry threads directly to a dish: grind a small pinch of saffron threads to a fine powder using a mortar and pestle (chilling the threads briefly in the freezer for 5 minutes makes them grind more easily), then steep the ground saffron in 2–3 tablespoons of hot water, hot rosewater, or warm broth for at least 5–10 minutes until the liquid turns a deep, luminous amber-gold — this bloomed saffron water (ab-e za’faran) is then added to the dish at the appropriate stage, brew saffron water and stir into parboiled rice just before the final steaming stage for chelow-ye za’faran — adding a few tablespoons to the top layer of rice to produce the characteristic golden saffron crust that distinguishes Persian rice at its most celebratory, pour saffron water over the bottom layer of rice in the pot alongside oil, yogurt, or lavash to produce a deeply golden, saffron-perfumed tahdig — the most prized and most fought-over part of the Persian rice pot, baste joojeh kabab (Persian saffron chicken kebab) with saffron water mixed with melted butter during grilling for the characteristic deep golden colour, floral saffron perfume, and luxurious joojeh finish, stir into sholeh zard (Persian saffron and rosewater rice pudding) for its defining golden colour, deeply floral warmth, and the characteristic saffron fragrance of this beloved Persian ceremonial dessert, add to khoresh-e fesenjan (pomegranate and walnut khoresh) and khoresh-e mast for the golden warmth that elevates these khoreshs to their most luxurious form, brew with hot water and a little sugar for a cup of chai-e za’faran (Persian saffron tea) — one of the most warming, aromatic, and mood-elevating of all Persian herbal teas, or add a few threads to Persian rice desserts, halva, fereni, and Persian confections for golden colour and the incomparable floral depth that only genuine Iranian saffron can provide. Grind first. Steep always. The golden spice of Khorasan — the colour, fragrance, and soul of Persian cooking.

• Mohammad Saffron (za’faran) — premium Iranian saffron threads from Khorasan; 5gr; always grind and steep in hot water before using — never add dry
• Essential for chelow-ye za’faran, golden tahdig, sholeh zard, joojeh kabab basting, fesenjan, and Persian saffron tea (chai-e za’faran)
• Mohammad brand — premium Iranian saffron; Iran produces ~90% of global saffron; Khorasan-grown, hand-harvested Crocus sativus stigma threads
• Brew method: grind threads to powder, steep in 2–3 tbsp hot water or rosewater for 5–10 min; use the bloomed saffron water (ab-e za’faran) in your recipe
• Available at Vicinity Mart — your trusted source for premium Iranian saffron and authentic Persian pantry essentials