Lovers of piquant dishes will appeal to the appetizer. Cabbage with saffron in Korean should be marinated in a cool place. The refrigerator or basement is ideal for this. I recommend that every 8-10 hours pierce the vegetable mixture with a long wooden stick.
Experts claim that Safran is the oldest spice that humanity began to use. Therefore, the origin of dishes with saffron is no longer possible to establish. The evidence of its use, dated to the end of the Stone Age, is precisely known. In parallel, it was grown as a decorative culture - the same Crocus. In cooking, several basic varieties of Safran are used - Spanish, Iranian, Kashmir and Imeretinsky.
The most valuable in composition is Imeretinsky - a business card of Georgian cuisine. So that dishes with saffron do not grieve, it is added very little. It is good in its pure form and in aromatic mixtures, like hop-sunels. In addition to a characteristic aroma, high -quality saffron gives the dish a golden hue. The spice is used in the form of powder and threads, and the threads are first soaked in warm water or wine.
Sharn dishes - the pride of Indian, Arabic and Mediterranean cuisine. It is added to the dough, to meat, to milk drinks, stew and porridge. Safran is especially good with fish, seafood, rice and vegetable soups!
