Saffron crocus, which is best known for producing the "red gold" spice saffron, plays a significant role in Iran. The expensive spice which is commonly used in Persian cuisine has long been a much-demanded commodity. Even today, a large portion of the world's saffron (about 90 percent) is produced in Iran.

People found saffron based pigments in cave paintings which date back to thousands of years ago in Iran and since ancient times, saffron has been added in Persian cuisine. If you go to a Persian restaurant, you can order a saffron dish with long grain rice to taste the unique flavor of the most expensive spice of the world. 

The best time to see a saffron harvest in Iran should be around early November when the fields are covered with the bright purple flowers of saffron crocus. We all know saffron is very precious. The reason behind is that it takes about 167 saffron flowers (500 stigmas) to make only one gram of saffron.

Besides of Iran, the plant is also cultivated in East Asia and the Mediterranean. It grows best in well-drained soil with full sun.

About 'Plants & Nations' 

"Plants & Nations" is a series of articles and pictures about common plants in the world. It serves as a guide to beautiful plants from different countries. 

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