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Here is some recipe that you can joy by using saffron

FOOD

Saffron Chicken Kebab​

Ingredients:

  • 4 pounds boneless, skinless chicken breast cutlets
  • 3/4 teaspoon saffron
    Kosher salt and freshly ground pepper
  • 3 tablespoons fresh lime juice
  • 1 teaspoon grated orange zest, plus 3 tablespoons fresh juice
  • 3 sweet onions, such as Vidalia, 1 halved and thinly sliced, 2 cut into thick wedges
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 6 Roma tomatoes, halved
  • Lavash or pita bread, sumac, quartered radishes, and fresh mint, for serving
  • Spicy Herb Sauce, for serving

How to make it:

  • Step 1
    Slice chicken crosswise into thirds (about 2-inch pieces). Using your fingers or a mortar and pestle, crush saffron with 1/2 teaspoon salt, then add 1 teaspoon hot water; let stand 1 minute. Whisk together lime and orange juices, zest, saffron mixture, sliced onion, 2 teaspoons salt, 1/4 teaspoon pepper, and oil. Place chicken in a large resealable plastic bag; add the marinade. Seal bag and massage meat to fully coat. Let stand at least 1 hour, or refrigerate up to 1 day.
  • Step 2
    Prepare grill for direct-heat cooking. Remove chicken from marinade; thread each piece onto two skewers, so it lies flat. Skewer tomatoes and onion wedges. Season everything with salt and pepper; drizzle with oil. Working in batches, grill chicken and vegetables, flipping once, until charred in places and cooked through, 4 to 6 minutes per batch. Line a platter with lavash, then transfer cooked chicken and vegetables to a platter. Sprinkle with sumac. Serve with radishes, mint, more lavash, and herb sauce.
  • Cook’s Notes
    If you’re using wooden skewers, soak them in cool water for at least an hour before grilling. If you don’t have skewers, you can cook the cutlets directly on the grill and slice them before serving.

Paella

Ingredients:

– Herb Blend:

  • 1 cup chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 2 large garlic cloves, minced

– Paella:

  • 1 cup of water
  • 1 teaspoon saffron threads
  • 3 (16-ounce) cans fat-free, less-sodium chicken broth
  • 8 unpeeled jumbo shrimp (about 1/2 pound)
  • 1 tablespoon olive oil
  • 4 skinned, boned chicken thighs, cut in half
  • 2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
  • 1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces
  • 2 cups finely chopped onion
  • 1 cup finely chopped red bell pepper
  • 1 cup canned diced tomatoes, undrained
  • 1 teaspoon sweet paprika
  • 3 large garlic cloves, minced
  • 3 cups uncooked Arborio rice or other short-grain rice
  • 1 cup of frozen green peas
  • 8 mussels, scrubbed and debearded
  • 1/4 cup fresh lemon juice Lemon wedges (optional)

How to Make It:

  • Step 1
    To prepare the herb blend, combine the first 4 ingredients, and set aside.
  • Step 2
    To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
  • Step 3
    Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.

Saffron Rice​

Ingredients:

  • 1/4 tsp good quality saffron threads
  • 1/4 cup hot water
  • 2 tbsp extra virgin olive oil
  • 3/4 cup minced yellow onion
  • 2 cups white basmati rice
  • 3 cups chicken stock or vegetable stock (if using vegetable stock, choose a golden-colored stock such as “no chicken” broth)
  • 3/4 tsp salt (if using a low sodium stock, adjust salt to 1 tsp)
    – Recipe Notes:
  • Serving size: 1/2 cup. Recipe makes about 6 cups of cooked rice.
  • Nutrition calculated using chicken stock and 3/4 tsp salt.

How to Make It:

  • Take one half of the 1/4 tsp saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.Note: it’s important to use a good quality saffron for this recipe. There are several types of “faux safrron”
  • on the market which are inexpensive, but flavorless. True saffron is very pricey, but you only need a little to add a lot of flavor.
  • Add a second pinch of saffron threads to the mortar. Do not crush these threads.
    Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
  • Meanwhile, sort your basmati rice and rinse in a colander. Drain.
  • In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and sauté for about 10 minutes, stirring very frequently, until the onion is very soft and begins to caramelize.
  • Add rinsed rice to the pot and sauté for one minute longer, mixing the rice together with the cooked onion.
  • Pour the yellow saffron liquid evenly across the top of the rice.
  • Add chicken or vegetable stock and salt to the pot. Bring to a boil, stir. Bring back to a boil for 30 seconds.
  • Cover the pot and reduce heat to low. Let the rice cook for 20 minutes. Turn off the heat, but keep pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes longer.
  • Fluff the rice with a fork before serving, stirring well to break up the rice and incorporate the cooked onion.

DRINK

Saffron Sharbat

Ingredients:

  • Water 1 ¼ cup
  • Sugar 2 cup
  • Rosewater ¼ cup
  • Saffron ¼ tsp
  • Boiling water 1 tbsp

How to make it:

  • Soak saffron threads in boiling water. Steep for 15 minutes then adds rosewater.
  • Mix water and sugar in a saucepan over low heat, boil until sugar dissolve.
  • Add rosewater mixture and simmer for 5 minutes. Remove from heat, let cool, and store in a bottle.
  • Store in refrigerator. You can leave in saffron threads or strain.
  • Add 2 tbsp or to taste Saffron Sharbat in glass and pour cold water. Serve.

Saffron Lemonade

Yields 8

Ingredients:

  • 6 cups water, + extra for saffron
  • 3-1/2 cups superfine sugar
  • 2 cups lemon juice
  • 2 quarts of ice cubes
    saffron threads
  • 8 oz. Vodka may be added to make this an alcoholic drink (Optional)

How to make it:

  • In a small stockpot, bring the water to a full boil. Set aside.
  • In a saucepan, melt the sugar without any water over high heat. It’s important to carefully watch the sugar; as soon as the edges of the pan start caramelizing, immediately lower the heat to medium-low. Gently move the saucepan in circles. Do not stir. Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces. You want a very light amber color.
  • When all the sugar is an amber color, remove from the heat, let sit for a minute (be careful of splattering when the water is added), then slowly add the boiling water. Simmer the liquid until all the caramel is dissolved.
  • In a mortar and pestle, grind 3/4 teaspoon of saffron threads into a fine powder. Add the saffron to the sweetened liquid. Add about 1/2 cup of water into the mortar and pestle to gather the possible remaining saffron powder. (Saffron is quite pricey, don’t waste it!). Pour the saffron liquid into the sweetened liquid. Let it cool completely. Add the lemon juice. Garnish with the remaining saffron threads. Stir well.

Saffron Tea

Ingredients

  • 1 Teaspoon green or black tea leaves
  • 1 cup of water
  • 1/4 teaspoon honey (optional)
  • 4 -5 strands of saffron

How to make it:

  • Pour a little warm water into saffron threads and allow to steep for 5 minutes. Bring remaining water almost, but now quite, to a boil and pour tea leaves and allow to steep 5 minutes. Add saffron to tea and Steep for another 5 minutes, then you can remove threads. Add honey if desired.

Swedish saffron buns (Lussekatter)

Ingredients:

– Prep Ahead:

  • ½ tsp saffron threads
  • 2 Tbsp milk
  • ½ craisins

– For the Dough:

  • 1 ½ c milk, warmed to 80F
  • 2¼ tsp active dry yeast
  • ¾ c sugar
  • 6 Tbsp unsalted butter, melted and cooled
  • 1 egg, lightly beaten
  • ½ tsp salt
  • 6 -6 ½ c unbleached all-purpose flour

– For the Egg Wash:

  • 1 egg
  • 2 Tbsp water

How to make it:

– To Prepare:

  • Place the saffron threads in a small bowl and carefully grind them into a fine powder using the back of a spoon (or use a mortar and pestle). Add 2 Tbsp of milk and set the mixture aside for an hour or two, stirring occasionally, to let the saffron dye the milk.
  • Place the raisins in a small bowl and cover with warm water. Set them aside to plump.

– For the Dough:

  • Place the warmed milk in a large mixing bowl. Mix in a few Tbsp of the sugar. Sprinkle the yeast over top of the milk and let it stand until the yeast has softened and begins to foam, 5-10 min.
  • Mix in the remaining sugar, melted and cooled butter, beaten egg, and prepared saffron milk.
  • Add the salt and flour, 1 cup at a time, mixing after each addition. Add just enough flour so that the dough comes together to a knead-able consistency.
    Turn the dough out onto a lightly floured countertop and knead for 5-6 minutes, adding more flour as needed to keep the dough from sticking to your hands. Once the dough is smooth and soft, shape it into a ball and place it into a clean, greased bowl. Cover the bowl with a damp tea towel and let the dough rise in a warm, draft-free place for 60-90 min, until doubled.
  • Once risen, turn the dough out on the counter and knead it a few times. Divide the dough into 24, roughly even, pieces. Roll each piece into a ball. Then, roll each ball into a 6-inch snake. Finally, roll each snake longer, to about 13-14 inches. (This dough has a tendency to spring back on you, which is why we roll it out in stages. Giving it time to relax will make it easier to get your long snake.)
  • For each snake, spiral the ends in opposite directions to form a scrolled “S”. Place the scrolled “S” onto a baking sheet that has been lined with parchment paper.
  • Drain your raisins and place them on a paper towel to dry. (Pat them dry if necessary.) Put one raisin in the middle of each spiral.
  • Continue with the remaining dough.
  • Beat together the egg and water for your egg wash. Brush the mixture on the buns.
  • Let the buns rise in a warm, draft-free place for 20-30 minutes, or until the buns are puffy and have nearly doubled in size.
  • Near the end of this last rising time, preheat your oven to 425F.
  • Bake the buns for 8-10 min minutes, until golden.
  • Remove the buns from the oven and let them cool on a wire rack for 5 minutes before enjoying the warm rolls!
  • (These rolls are best if eaten within 2-3 days.)

Swedish saffron cake

Ingredients:

  • 200g butter
  • 1g saffron threads or powdered saffron
  • 150ml milk
  • 2 eggs
  • 300g white sugar
  • 240g flour
  • 2tsp baking powder

How to make it:

  • Melt the butter adding the saffron. If using threads of saffron crush them with your fingers as you add them.
  • Whisk in the milk, remove from the heat and leave to cool and infuse.
  • Beat the eggs and sugar together till fluffy then slowly add the cooled milk infusion.
  • Sift the flour and baking powder then fold them in. The batter will be very wet.
  • Pour into a 20cms round tin and bake for 40 minutes at 175C or until a skewer in the middle comes out clean.
  • When cool dust with icing sugar.

Almond and saffron cake

Ingredients:

  • 1/3 cup milk
  • 1 (.01-ounce) jar saffron threads (a generous 1/2 teaspoon)
  • Grated zest of 1 orange (about 2 teaspoons)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup butter, softened
  • 1 (8-ounce) can or 1 (7-ounce) tube almond paste (about 1 cup)
  • 1 cup powdered sugar, plus more for topping, if desired
  • 5 large eggs
  • 1 (8-ounce) container sour cream
  • Juice of 1 orange (about 1/3 cup, optional)

How to make it:

  • Step 1
    Preheat oven to 350°. Lightly grease and flour 2 (8-inch) round cake pans. Heat milk in a small saucepan over medium heat. Add saffron and zest. Bring just to a simmer; remove from heat, and set aside.
  • Step 2
    Sift together flour, baking powder, and baking soda in a large bowl. Stir in salt.
  • Step 3
    Beat together butter and almond paste at medium speed in the bowl of an electric mixer fitted with a paddle attachment about 3 minutes or until creamy. Gradually add powdered sugar, and beat until fluffy, scraping down sides. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture alternately with sour cream, beginning and ending with flour mixture and beating at medium speed just until blended after each addition. Add reserved milk mixture; beat just until blended. Do not overmix.
  • Step 4
    Pour batter into prepared pans. Shake pans gently, or use a spatula to smooth tops. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center of cake comes out clean. Let cool in pans on wire racks 5 minutes. Remove from pans, and serve warm, dusted with more powdered sugar or drizzled with orange juice combined with 2 to 3 tablespoons powdered sugar, if desired.

– Recipe Note:

*Stir flour before measuring.

**Do not use marzipan, which contains added sugar.

DESERT

Honey, pistachio and saffron Kulfi

INGREDIENTS:

  • 5-liter milk
  • 2 tsp cornflour
  • 1 pinch saffron
  • 8 cardamom pods
  • 50 g caster sugar
  • 10 g pistachios, chopped, plus extra to serve
  • 2 tbsp honey, plus extra to serve

How to make it:

  • Combine 100 ml of the milk with the cornflour in a large bowl and whisk until smooth. Sprinkle in the saffron and set aside.
  • Place remaining milk and cardamom pods in a frying pan or wide-based, shallow saucepan over medium-high heat. Bring to the boil, occasionally stirring and scraping the base and sides of the pan. Once it reaches boiling point, continue cooking for 15 minutes, stirring just enough to stop the milk from boiling over or scalding, until reduced by about half (700 ml).
  • Strain, discarding cardamom pods, then whisk the hot milk mixture into the reserved saffron milk mixture. Transfer to a clean pan over high heat and bring to the boil, stirring constantly. Reduce the heat to low, stir in the sugar, pistachios, and honey, and cook for a further 2 minutes.
  • Transfer to a bowl and cover the surface with plastic wrap with a few holes spiked into it. Cool mixture to room temperature then pours into 4 individual molds or a single mold. Cover each surface with plastic wrap, then freeze for at least 6 hours or overnight. Transfer the kulfi to the fridge for 30 minutes to soften before serving.
  • Dip the base of the molds into hot water and then turn kulfi out onto serving plates. Serve scattered with extra pistachios and drizzled with the extra honey.

Persian Saffron Rice Pudding (Sholeh Zard)

Ingredients:

  • 200 g 1 cup short-grain rice but not risotto rice
  • 75 liters 6 1/2 cups water
  • 400 g 2 cups white sugar
  • 30 g 1 oz salted butter
  • 2 Tbsp liquid saffron made with a generous pinch of saffron
  • ground seeds of 4 cardamoms
  • 4 tbsp rose water

Garnish/Decorations (as many or as little as you want)

  • ground cinnamon
  • slivered pistachios and almonds
  • almond flakes
  • whole almonds
  • dried crushed rose petals
  • rosebuds
  • edible silver or gold leaf

How to make it:

  • Rinse the rice a couple of times and drain.
  • Place the rice in a large saucepan, along with all the water, and bring to a boil on high heat.
  • When the rice is boiling, give it a quick stir, and reduce the heat to low and simmer for 1 hour, if using pudding rice. If using long grain rice, give it another 30 minutes.
  • Add the sugar, stir to mix, then follow with the butter, saffron, and cardamom. Bring back to a boil on medium heat.
  • When boiling, reduce the heat to low, stir once, then simmer for 10 minutes.
  • At the end of the 10 minutes, turn the heat off, remove from the hot stove and stir in the rose water.
  • Serve into serving dishes, leave to cool slightly for 10 minutes, then cover with cling film and chill in the fridge for at least 3 hours, and up to 2 days. The pudding will thicken as it cools.
  • When you are ready to serve, garnish/decorate as you wish.

KACHI – PERSIAN HALVA PUDDING

INGREDIENTS:

  • 1 cup of sugar
  • 1 1/2 cup water
  • 2 tbsp bloomed saffron (see notes)
  • 1/4 cup rose water
  • 3 tbsp all-purpose flour (For GF option, use rice flour)
  • 3 tbsp unsalted butter (or 3 tbsp vegetable oil)
  • Pistachio and sesame seeds to garnish

How to make it:

  • Heat sugar and water in a small saucepan over medium heat until it starts boiling. Then boil for about 3 minutes. The color doesn’t have to change.
  • Add Saffron and rose water to the syrup. Set aside.
    In another saucepan over medium heat, stir flour constantly until light brown. Be very careful as flour burns fast.
  • Add butter and keep stirring for about a minute until it turns brown.
  • Turn the heat off; add the syrup slowly to the flour mixture, stirring continuously using a whisk.
    Once all the syrup is poured, turn the heat on again to medium and keep stirring until it thickens, about 15 minutes.
  • Pour into serving bowls and top with pistachio and sesame seeds.
  • Serve warm or at room temperature.
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