Wonderful flavor, wonderfully simple to do. Yes, saffron is the world's most expensive (and rare) spice, but the color and flavor it adds to the dish is superb. Next, time, I'll have to follow directions more carefully and really crush the saffron threads into a powder ... my fault, not the NELady's ... Photos will be posted to Cooking Photos Forum, link will be edited into this review. Made with Almond-Crusted Catalan Chicken, both wonderful dishes. Both dishes were submitted for ZWT5, made for Groovy GastroGnomes.