Rachel Roddy’s recipe for saffron and tomato rice | A kitchen in Rome

<p>Laborious to harvest and extortionately priced, the sunset-coloured stigmas of the saffron crocus have an extraordinarily warm, pungent taste. Fortunately, however, a little goes a very long way …

</p><p>The saffron crocus has six lilac-purple flowers, three yellow stamens and three orange-red stigmas that extend beyond the petals like the wiry antennae of an insect. The thread-like stigmas have to be picked only by hand when the flowers are fully open, a laborious, finickety job that hasn’t changed much since ancient times. Then, to avoid the colour and flavour fading, the stigmas need to be dried very quickly, a process that reduces…