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SAFFRON IN COOKING
A FEW SECRETS ON HOW TO GET THE BEST FROM SAFFRON
Always store saffron in a cool dry place.
Before using your saffron to spice your dishes, infuse the threads in warm water, neither too hot or too cold: 60°C is ideal. Leave them to infuse for 15 - 30 minutes, saffron only releases its full aromas and colour after such a time (if the water goes red immediately that means the saffron has been coloured artificially).
For four use 12 threads of saffron, i.e. around 0.4 g.
Do as the Iranians and use your pestle and mortar.
- Put the threads in the mortar.
- Sprinkle over a tablespoon of sugar.
- Grind with the pestle.
- Add a tablespoon of water.
- Your heavenly potion is ready.
- Indulge and enjoy.
Always add saffron at the very last moment, it must never be cooked!
Always add saffron at the very last moment, it must never be cooked!
All stew-like dishes and particularly oriental dishes will delight with a hint of saffron. Try:
- Tagine of poached white fish in a subtle yellowly-orange citrus fruit nage ….
- Roast lamb with crunchy vegetables.
- Autumn vegetable soup, and particularly vegetables from the gourd family.
- A classic white butter sauce will be transformed with a hint of saffron to enchant delicate fish.
Did you know …
In Iran, no dish is complete without “sabzi” or herbs which are used to spice or flavour a dish, are infused or simply sprinkled over the dish. Rice, vegetables and meat are served with fresh tarragon, coriander, parsley, oregano or chives. saffron may be the most noble of spices, but it’s be no means the only one: daily dishes are invariably enhanced with fenugreek mustard, cumin, coriander, cardamom, sumac, barberry or cinnamon.
RECIPE : PERSIAN SAFFRON RICE
Serves 4 | Preparation: 10 minutes | Cooking: 20 minutes
Ingredients:
- 3 tblspn brown cane sugar
- Zest of one orange
- 2 cups basmati rice
- 12 saffron Negin threads
- 2 tblspn barberry.
- Start by preparing your saffron as above.
- Dissolve the sugar in 2 tblspn of water and warm over a gentle heat. Add the zest and heat until the liquid evaporates.
- Cook your rice in boiling salted water.
- Fry the barberries in butter.
- Just before serving: add the saffron water, candied zest and barberries to your rice.
- For that little added extra: sprinkle with pomegranate seeds and crushed pistachios for a perfectly Persian-style rice!
Products used for the Persian saffron rice: