I had never made anything with saffron the first time I made this, so I went out and bought "saffron" in the ethnic section of the market in a cellophane bag. It turned out this was not real saffron but safflowers. The next time I made sure I got real saffron, and you know, I really couldn't tell the difference. Since saffron is SO expensive you might want to try the other kind, sometimes called "Mexican saffron." Or go ahead and use the real stuff. Your palate may be more sensitive than mine. Anyway, it's good stuff.