The answer is: no, you’re wrong. The word is saffron, but the word saffron has nothing to do with the actual green plant that is used to make this amazing dish.
It’s actually the dried red, yellow, or purple flowers known locally as chilanensis, which in Spanish are known as the “rope tree” and in Portuguese as the “toad plant.”
What are they used for?
Saffron is a medicinal herb, used to treat a number of ailments, including diabetes, inflammation, and skin diseases. The leaves of chilanensis are also used to flavor savory dishes.
The dried and powdered flowers have been used in traditional European medicine for a long time, but in the last few years it has gained traction in other regions as well.
The name “saffron” has been around for centuries. The Greek poet Hesiod actually called it “hail” in his writings. While the word has a long history, it was used before the invention of the steamboat in 1793. In English today, it’s used to express “hail” or “welcome.”
Saffron is made in different ways, and the best way to make saffron is to first grind it up. (You might not have a choice when it comes to your local grocery store—they have all kinds of stuff sold under the “red” name, all of which isn’t the same!
Saffron is not the only “secret ingredient” in this dish (the rice doesn’t count as a secret ingredient because it’s the dried flowers, not the seeds! They’re the same thing, anyway).
Also, not everything has to be raw, like the saffron and rice. This is a “roast,” not a “raw” dish.
There’s little to no rice in my recipe. I’m including the chopped nuts (the “seeds,” not the seeds) because they add a unique texture that I like. (I don’t have a lot of nuts from the store, and it’s not something that I’m super into eating anyway).
The other ingredients that would make this dish healthier are sunflower oil (in addition for frying the saffron, and a bit of olive oil for cooking the egg), garlic and thyme (to flavor the saffron), and olive oil (to color it).
This is perfect for a
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