Thoroughly wash leeks to remove all traces of grit. Fill a bowl with cold water and add leeks, separating the rings. Swish water a bit to agitate leeks and scoop leeks off the top. All the grit and dirt will sink to the bottom.

In a large skillet, heat evoo over medium-high heat. Add apples to create a single layer in the pan. Season with salt and pepper. (Yes...salt and pepper! We are treating the apples as a savory ingredient here.) Brown on one side for 3 to 4 minutes, turn, and brown the other side for an additional 3 minutes.

Transfer apples to a large plate. Repeat until all of the apples are browned.

In the same pan, sauté leeks until lightly browned, about 5 minutes.

Add chicken broth and saffron to the pan, bring to a boil. Return apples to the pan and simmer for an additional 2 minutes, being sure to coat apples with saffron broth.

Add chopped parsley. Transfer to a serving platter.