Adding to its rarity, saffron can only be grown in specific climates. While Iran produces about 90% of the world’s saffron, the most prized varieties often come from Kashmir, India, where the conditions yield especially potent and aromatic threads. According to The Takeout, saffron can cost between $10 and $20 per gram, and sometimes even more. Despite the price, saffron is cherished for its distinctive flavor, aroma, and vibrant golden color, used in dishes like Spanish paella, Indian biryani, and Persian rice
tangy flavor of reduced pomegranate juice perfectly balances the buttery, sweet caramel for an irresistible treat.
Ingredients:
4 cups (945ml) pure pomegranate juice
½ cup (113g) unsalted butter, room temperature, cut into tablespoon pieces
1 cup (200g) granulated sugar
½ cup (100g) light brown sugar
⅓ cup (80ml) heavy whipping cream
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