“Beautiful, colour, aroma & flavour used in Persian foods. This is specifically called for in Iranian Chicken With Turmeric, Saffron, and Lemon Juice & Persian Rice With Barberries (Zereshk Polow). Lovely to have on hand if you enjoy saffron. So far I have just made an amount to use immediately in whatever it is I am making. Idea gleaned from http://mypersiankitchen.com”
READY IN:
8mins
SERVES:
1
YIELD:
1 bottle
UNITS:
US

Ingredients Nutrition

Directions

  1. You also need a mortar & pestle.
  2. Put equal amounts of saffron & white sugar in your mortar. Grind together using the pestle.
  3. Boil some water. (A Turkish coffee maker pot works well as it holds a small amount).
  4. Add some of the hot water to the saffron mixture (1 tbs to about 1/8- 1/4 tsp Iranian saffron) and pour into a spice bottle. Cover & give it a nice shake.
  5. Open the lid and let it cool down to room temperature.
  6. Store bottle in the fridge and use as needed.

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