Producer

Cyrus Saffron is a family-owned saffron farming business based in Central Washington, founded in 2014 by Darush Dolatabadi and Nicole Beretha. Drawing on a legacy of saffron cultivation passed down through generations of Darush’s family in Iran, the couple transitioned from high-profile careers in Seattle to pursue their dream of building a nature-rooted, community-connected business.

Named after their son Cyrus, the company has grown from humble beginnings to become a recognized provider of premium saffron across the Pacific Northwest. Their products are featured in top-tier restaurants such as The Herb Farm, The Pink Door, and at the iconic Pike Place Market. In 2019, they expanded into the Portland area, selling saffron at local shops and the Portland University Farmers Market.

With an emphasis on quality and tradition, Cyrus Saffron continues to earn praise from chefs, home cooks, and food lovers, while expanding its national reach through online sales and select retail partnerships.

Cyrus Saffron’s crops are grown in the hot, dry climate of Central Washington, which provides an ideal environment for saffron cultivation. The saffron is harvested once a year during October and November, with the help of seasonal workers who assist the family during the labor-intensive harvest season.

The company’s focus on high-quality, carefully cultivated saffron has earned it a strong reputation for purity and flavor. While specific organic or sustainable certifications aren't mentioned, the small-scale, family-operated nature of the farm and seasonal harvest model suggest a hands-on, traditional approach to farming.