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Is perfect for the very best saffron, thanks to its sandy soil. it's been hand—picked here for over 1,000 years. there is 300 types of saffron, but the most beneficial and most expensive is this. in fact, absheron saffron is said to be the fourth most expensive ingredient in the world. it only flowers 25 days a year. i'm now all set for chef ehtiram. hello! so, we're are now adding two chestnuts and the saffron. piti was traditionally a worker's dish, as one serving provides enough nourishment for the day. accompanied by our pomegranate wine. you think it's going to be very sweet but it's ac...

Three stigmas. we get one kilogram saffron from 117,000 flowers. the absheron peninsula is perfect for the very best saffron, thanks to its sandy soil. it's been hand—picked here for over 1,000 years. there is 300 types of saffron, but the most beneficial and most expensive is this. in fact, absheron saffron is said to be the fourth most expensive ingredient in the world. it only flowers 25 days a year. i'm now all set for chef ehtiram. hello! laughs. so, we're are now adding two chestnuts and the saffron. piti was traditionally a worker's dish, as one serving provides enough nourishment for...

Here we go! we're making piti — a lamb and chickpea stew from chef ehtiram's home region. so, we're are now adding two chestnuts and the saffron. piti was traditionally a worker's dish, as one serving provides enough nourishment for the day. accompanied by our pomegranate wine. you think it's going to be very sweet but it's actually like a grape wine — it's very smooth, gentle taste. there's actually two stages to the piti — there's a lovely soup, which we'll eat with bread, and then, there's the mashed—up contents of the stew. mmm.

Created using a similar process as wine from grapes, with sugars, fermentation and barrelling. before returning to baku, i stop to pick up what people often call red gold — saffron. the expensive part of the saffron is this, three stigmas. we get one kilogram saffron from 117,000 flowers. the absheron peninsula is perfect for the very best saffron, thanks to its sandy soil. it's been hand—picked here for over 1,000 years. there is 300 types of saffron, but the most beneficial and most expensive is this. in fact, absheron saffron is said to be the fourth most expensive ingredient in the wor...