Light, fluffy rice prepared the Persian way — steamed to perfection and finished with a touch of high-grade saffron and a bit of butter for richness. The saffron I use comes from top-quality producers in Iran, known for the world’s finest saffron. It pairs beautifully with my Ghormeh Sabzi or any stew you enjoy, but feel free to have it just the way you like. I pour a little joy into every pot — hope it finds its way to your plate. Nosh-e jan — a Persian wish: may it nourish your soul.