A basket of saffron flowers; Photo Credit: Marryam H Reshii
All through the millennia, saffron has been used in cookery in conjunction with three ingredients
, chiefly: milk, fish and rice. Thus, Risotto Milanese just has to be tinted golden; Bouillabaisse, the Marseillaise fish soup has to have saffron too; and many of the best mithais in India are lightly flavored with kesar, and even when they don’t they are topped with a strand or two of something resembling saffron. Just for association!