Iranian Saffron – The Red Gold of Persia
Discover the timeless luxury of Iranian Saffron, hand-harvested from the delicate Crocus sativus flower. Its deep crimson threads reveal an intense golden colour, captivating aroma and exquisitely refined flavour.
Iran is the world’s leading producer of saffron. According to the FAO, it accounts for approximately 85–90% of global production (publication dated 25 November 2025).*
Origin: Iran
Colour: Deep crimson
Aroma: Rich and captivating
Taste: Refined and delicately complex
Available in: 5 g
LeDiamont Iranian Saffron — authentic Persian Red Gold, selected for exceptional quality and refinement.
*Source: FAO, global saffron production, 25 November 2025. This information concerns the saffron sector and does not certify this product.
Using and storing Iranian saffron
Iranian saffron can be used in rice dishes, seafood, sauces, desserts and beverages where its deep colour, aroma and refined flavour can remain prominent. Use the threads sparingly and adjust to the recipe and desired intensity.
For best quality, keep the saffron sealed, dry and protected from direct light, heat and moisture.
Origin and selection
LeDiamont’s saffron originates in Iran and is selected for its deep crimson colour, distinctive aroma and refined flavour. The product is available in a 5 g tin.
Saffron or turmeric?
Compare their origins, flavours and culinary uses in our guide to saffron and turmeric to choose the spice that suits your recipe.
Iranian or Spanish saffron?
For a comparison of origin, batch information and quality claims, read our guide to Iranian and Spanish saffron.
Good to know
- Grade: Sargol, only the red part of the stigma, hand-picked in Khorasan.
- Delivery: by Swiss Post in 1 to 2 working days anywhere in Switzerland and Liechtenstein.
- Storage: away from light, dry and airtight; no need for the fridge.
- Preparation: the Persian way, melted slowly on an ice cube, or infused in lukewarm water.
Everything about grades and preparation in our guide to Iranian saffron.
Frequently asked questions
What quality is this saffron?
Sargol saffron from Khorasan (Iran): only the red tips of the stigmas, whole hand-picked threads, without yellow styles. In 5 g tins.
How should I use saffron?
Place a few threads on ice cubes and let them melt: this liquid saffron keeps for a week in the fridge. Or steep the threads like tea in hot water, then add the infusion to rice, sauces or desserts.
How should saffron be stored?
At room temperature, dry, in a tightly closed tin and away from light.
How is it delivered?
With Swiss Post, within 1 to 2 working days anywhere in Switzerland and Liechtenstein.
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