ingredients magazine
saffron recipes
next page
soaking saffron
buying saffron locally persian spice

Sparingly used, saffron is a wonderful spice featured in many International cuisines. You will not be adding fat or cholesterol by using saffron, and this prized spice flavors food with only a pinch of product.

The traditional way to buy saffron is dry in 1 ounce tins or 1.7 gram containers. For a half cup of dry rice, you’ll use about 6 of the little threads to add flavor, but first you’ll need to unlock its flavor.
In a very small container, combine 2 to 3 ounces of very hot water and the saffron threads. Allow to soak for at least thirty minutes.

In some local Persian grocery stores you can now purchase saffron liquid. The saffron liquid is basically presoaked saffron with eight and half ounces of liquid for about $10. If you are heavy handed with spices and want a user friendly product, this might be a good product for experimentation.

Rice is the most basic dish to make with saffron. If you are unfamiliar with using saffron, it is best to gain an understanding of its flavor with good quality, imported basmati rice.

Many types of basmati rice need to soak for at least a half hour before cooking. Discard soaking liquid before cooking. Simply, a half cup of basmati rice will serve 4 people with a healthy portion. Add rice and just less than 2 cups of water (minus your portion of saffron liquid) and your saffron liquid, and then bring to a slow boil. Lower heat and cover. Stir every 10 minutes. Add spices and other cooked ingredients when the rice has absorbed water half way. It takes about half hour.

The next five recipes use saffron to flavor meatballs, stews, yogurt sauce and some desserts. Enjoy.
next page
ingredients magazine