Saffron tasting made in Traversine!

Last October, we were lucky enough to harvest a good quantity of saffron at La Traversine, enough to cook a nice little dish!

So, after being dried, the saffron was ground into powder in a stone mortar, then infused in boiling water. Finally, it was sprinkled over the still hot rice, accompanied by fried dates and lentils. This recipe from Iran is called Adas Polo!

Leave a Reply