A little saffron goes a long way. Steeped in warm water, a pinch of threads turns a dish golden and gives it a gentle, floral fragrance. Here is where it shines, and how to get the most from it.
Rice, pilaf and tahchin
Rice is where saffron is most at home. A spoonful of saffron water drizzled over steamed rice creates golden streaks among white grains, a classic way to finish pilaf for guests. For tahchin, a baked rice dish with a crisp golden crust, saffron is mixed through the rice with yoghurt and egg before baking.
Stews, chicken and fish
Stir saffron water into a stew towards the end of cooking so its aroma stays bright. Brushed over chicken or fish before roasting or grilling, it adds colour and a delicate fragrance.
Soups
A few threads, steeped first, lift simple broths and soups with colour and a subtle warmth.
Desserts and ice cream
Saffron pairs beautifully with sugar, milk, cardamom and rose water. It colours rice puddings such as sholeh zard, can scent milk puddings like firni, and gives saffron ice cream its golden colour.
Baking
Add saffron water to doughs, syrups and glazes for cakes, breads and biscuits. A little goes into the dough; a little more brushed on top gives a golden finish.
Drinks
A few threads steeped in hot water make a delicate saffron tea, and a pinch can be added to green or black tea. Saffron syrup is used in cold sherbets and warm milk drinks.
A simple method
- Gently crush or grind a small pinch of threads; a pinch of sugar helps.
- Add a few spoonfuls of warm, not boiling, water.
- Leave it to infuse for 10 to 20 minutes, until the water is deep gold.
- Add the infusion to your rice, stew, dessert or drink.
See also preparing and storing saffron and the four grades we offer.
