I wasn’t expecting a sauce quite this dark, so I’m wondering if we screwed up somewhere along the way. We weren’t sure how much saffron a generous pinch was, so we used about .75g. We also weren’t too sure about how much was in a ladle full, so I think we ended up with around 1.5 cups worth of the chicken stock. The end result was a good, but almost overpoweringly spiced chicken dish. We plan on giving it another try sometime, but would like to know if we goofed on something.