Dried saffron.
Saffron rice is a particular type of rice dish that comes in many presentations, where the rice is accompanied with saffron dressing. Saffron is a dried flower element that imparts its own mild flavor to the dish. This spice also gives the rice a bright yellow color.
Saffron spice comes from the saffron crocus or saffron sativus flower. The food element is the stigma of the flower, which is harvested and sold in packages. Saffron is usually quite expensive. Many cooks who want to make these types of dishes can use a cheaper spice, such as saffron, instead of saffron.
Crocus flowers (more accurately known as crocuses).
As for its use in world cuisine, saffron rice is perhaps the most prominent in Spanish cuisine. For example, in the classic Spanish dish called paella, a large amount of saffron rice is cooked, and a variety of other elements are added to the dish. Various forms of paella include seafood paella, meat and vegetable paella, as well as vegetarian options.
Cooks around the world can prepare basic saffron rice dishes in a variety of ways. Broth is often added to allow the rice to absorb more moisture. Butter can also be added to improve texture or flavor.
Indian curries are often served with saffron rice.
Along with saffron, many other spices can be used in saffron rice dishes. Garlic, a superfood with a lot of taste appeal, is often a complement to a dish of saffron rice. Salt and pepper are also common ingredients. Cooks may also use a wide variety of chili peppers or hot peppers, minced, powdered, or otherwise prepared.
Along with additional seasonings and ingredients, some cooks preparing saffron rice may add even more to the dish to diversify the texture and flavor. Some types of nuts are sometimes added to saffron rice, usually in small amounts and crushed into crumbs. Currants or other fruits can be added, as well as raisins. Vegetables such as onions and peas can also contribute to these types of dishes.
Berries can sometimes be added to saffron rice.
Many of those who use saffron for culinary purposes consider it primarily as a coloring element. Although saffron has a distinctive flavor, many would argue that its main use lies in the presentation of the dish. The bright yellow that cooks get from saffron is, in many cases, more attractive than the natural color of rice grains.