Today, my Spices of the Souk students and I focused on saffron. You know: the most expensive spice in the world. Saffron Saffron is derived from the dried stigmas of the saffron crocus ( crocus sativus ). The stigmas are red, but when soaked in water they render a vivid, golden hue. Beautiful! A couple of years ago, when D and I were watching an episode from the second season of Mind of a Chef, we watched Chef April Bloomfield make lamb biriyani with Chef Stevie Parle. We loved the presentation with the naan on top of the pots. We've been making it that way every since. Beef Biriyani Quick Note: This recipe can NOT be done in a 75 minute class period. So, I did the beef the night before class. In class, we assembled the pots, baked, and enjoyed. This is well worth the efforts, I promise! Also, one of my cooking kiddos is dairy sensitive, so I substituted coconut milk yogurt for regular yogurt. Ingredients Spice Blend 1 t cloves 1 T black cumin 1 T cor...