Iranians and Afghans have long argued over which side of the border produces the best saffron, and I’d probably say that, with little dispute, both countries grow some of the world’s finest saffron.
Every autumn, the delicate purple flowers bloom across dry fields. They must be picked at dawn, before the sun wilts them. Later, the tiny red threads in its middle are carefully removed with tweezers, then dried, before being sold in small jars in markets, or shipped across the world.
Persian cuisine relies heavily on saffron, and one of my favourite things to eat is havuj bastani: saffron ice cream topped with fresh carrot juice. (Hear me out before you judge.)
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