Saffron Recipes

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ORANGE SAFFRON BUTTER COOKIES

Recipe by Mehr Saffron

Ingredients

  • 1 1/8 cups of flour
  • 1 stick of butter
  • 2 capsules (.250 gr) Golden Gate Brand Saffron threads
  • 1/2 Tbsp. orange rind
  • 1/3 cup sugar
  • 2 large egg yolks

Recipe

  1.  Leave stick of butter out to soften.
  2.  Butter should be spreadable by now.
  3.  Work saffron and orange rind into butter.
  4.  Blend in sugar, then egg yolks, one at a time.
  5.  Add flour to form soft ball of dough.
  6.  Cover and refrigerate for at least 3 hours.
  7.  When ready to bake, remove dough from refrigerator to soften slightly.
  8.  Preheat oven to 325º (165º C). Pinch off bite size pieces of dough and place on ungreased cookie sheet.
  9.  When sheet is full, press dough flat with back of metal fork.
  10.  Bake 10 min, or until edges begin to brown. Cool on rack. Store in airtight container.
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SAFFRON MILK

Recipe by Mehr Saffron

Ingredients

  • Milk
  • Saffron
  • Sugar as per taste

Recipe

  1.  In a saucepan, combine all ingredients and bring to a boil, stirring constantly to prevent sticking.
  2.  Allow milk to boil for 3-5 minutes, or until saffron has dissolved.
  3.  Remove from heat.
  4.  Allow to cool to warm drinking temperature and serve immediately.
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SAFFRON KHEER

Recipe by Mehr Saffron

Ingredients

  • Milk
  • Saffron
  • Sugar as per taste

Recipe

  1.  Heat milk in a heavy bottomed pan and bring it to a boil.
  2.   Grind the Saffron with 1 tbsp of milk and add it to the Milk, and let it boil for 10 minutes.
  3.   Add rice and boil on medium-low heat till the kheer is creamy and the rice has cooked well.
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SAFFRON LEMON HONEY TEA

Recipe by Mehr Saffron

Ingredients

  • 1 litre water
  • 1 tablespoon sugar
  • 1 lemon wedges
  • 1/2 gm saffron
  • 8 leaves mint leaves
  • 1 teaspoon honey

Recipe

  1.  Bring water to a boil.
  2.  Place the tea leaves and saffron in a large teapot.
  3.  Pour the boiling water over and leave it for a few minutes.
  4.  Then strain the liquid and pour into teacups.
  5.  Add sugar as desired.
  6.  Serve with a mint sprig and lemon slice. To make it more healthy add a teaspoon of honey.
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SAFFRON LEMON HONEY TEA

Recipe by Mehr Saffron

Ingredients

  • 3/4 teaspoon crumbled saffron threads
  • 2 tablespoons boiling-hot water
  • 1/3 cup olive oil
  • 1 cup slivered almonds (4 ounces)
  • 1 very large onion, chopped (3 to 4 cups)
  • 3 cups white basmati rice (19 ounces)
  • 4 1/2 cups water
  • 1 cup dried currants (4 ounces)

Recipe

  1.   Soften saffron in hot water (2 tablespoons) in a small bowl.
  2.   Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
  3.  Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
  4.   Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
  5.   While rice stands, stir almonds and currants into bowl with onion.
  6.  Fluff rice with a fork and serve with almond mixture spooned on top.
  7.  Cooks' note: Rice pilaf can be made 1 day ahead and chilled. Reheat, uncovered, in a microwave or, tightly covered, in a 250°F oven.
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SAFFRON PASTA

Recipe by Mehr Saffron

Ingredients

  • 250g Saffron Pasta: Mini Penne Rigate with the exquisite Saffron-Salt-Mix.