Saffron has been used extensively in many dishes in the Arab cooking to add colour to savour.
The Arabic word Zafaraan has an interesting history, traces back over 4000 years and traverses many civilizations, countries, and cultures. It began being used in the Middle East as a food seasoning, perfume, hair and clothes dye and as a Medicinal Herb. Through historic context saffron has its origin in the Zargos Mountain range in Iran, where it is said that around 1kg of saffron was used in the Royal kitchen every day (is it?). The magical herb or the golden crop has occupied a special place in the culture and tradition of Arabian Peninsula.