Saffron Recipes

Ingredients

• 8 - 10 Mongra saffron threads
• 1 tbsp green tea leaves (or 1 green tea bag)
• 4 green cardamom pods, lightly crushed
• 1 small cinnamon stick
• 4 whole cloves
• 1 tsp raw honey or sugar
• 8-10 almonds, blanched and slivered
• 1 tsp rose water (optional)
• 2 cups (500ml) water

Method

1. Bring water to a boil in a small saucepan. Add cardamom, cloves, and cinnamon. Simmer 5 minutes until fragrant.
2. Add the green tea leaves and saffron threads. Remove from heat and steep for 3 minutes, no longer, or the tea becomes bitter.
3. Strain into small cups. Add honey or sugar to taste.
4. Garnish with slivered almonds and a few drops of rose water. Serve immediately.

Saffron tip: Bloom the threads in 1 tbsp warm water for 10 minutes before brewing for deeper colour. Never add saffron to boiling water - heat above 85°C degrades the aromatic safranal compound.

Ingredients

• 2 cups aged basmati rice, soaked 30 minutes
• 12 - 15 Mongra saffron threads
• 3 tbsp warm whole milk (for blooming)
• 4 tbsp pure ghee
• 2 medium onions, finely sliced
• 1 bay leaf, 4 cloves, 4 cardamoms, 1 cinnamon stick
• 1 tsp fennel powder
• ½ tsp dried ginger powder (sonth)
• Salt to taste · 3½ cups water
• 2 tbsp fried cashews and raisins to garnish

Method

1. Bloom saffron in warm milk for 20 minutes until the milk turns rich gold.
2. Heat ghee in a heavy pot. Fry whole spices 1 minute, then fry onions on medium until deep golden-brown, about 15 minutes.
3. Drain the rice and stir gently to coat in ghee. Add fennel powder, sonth, and salt.
4. Pour in 3½ cups water. Boil, then cover and simmer on low for 10 minutes.
5. Drizzle the saffron milk over the rice without stirring. Re-cover and steam on the lowest heat 12 more minutes.
6. Rest 5 minutes, fluff with a fork, and garnish with fried cashews and raisins.

Saffron tip: Bloom in warm (not hot) milk - about 60°C, warm on the wrist but not scalding. This preserves the aromatics while extracting full colour.

Ingredients

• 250ml full-fat whole milk
• 8 - 10 Mongra saffron threads
• 1 tbsp warm milk (for pre-blooming)
• 1 tsp raw honey or sugar
• 3 green cardamom pods, seeds crushed
• A pinch of turmeric (optional)
• Pistachios and a few saffron threads for garnish

Method

1. Bloom the saffron in 1 tbsp warm milk for 10 minutes until deep amber.
2. Warm the remaining milk until steaming - around 70°C, do not boil.
3. Add crushed cardamom and stir for 1 minute.
4. Pour into your cup, add the saffron bloom and honey, and stir gently.
5. Garnish with slivered pistachios and 2- 3 saffron threads. Drink warm before bed.

Ingredients

• 1 whole chicken, cut into pieces (or 1kg thighs)
• 2 cups long-grain or basmati rice, soaked
• 15 Mongra saffron threads + 4 tbsp warm water
• 2 tbsp rose water
• 3 onions, finely chopped · 4 cloves garlic, minced
• 2 tomatoes, chopped
• 4 tbsp vegetable oil or ghee
• 2 tsp baharat (Arabic 7-spice)
• 1 tsp turmeric · 1 tsp cumin · ½ tsp black lime powder
• Salt · 1-2 whole dried black limes (loomi)
• 3 cups chicken stock
• Fresh coriander and fried onions to serve

Method

1. Bloom saffron in 4 tbsp warm water for 20 minutes. Set aside.
2. Fry onions in oil until golden-brown (15 - 20 minutes). Add garlic; fry 2 more minutes.
3. Brown the chicken pieces, about 8 minutes. Add baharat, turmeric, cumin, and loomi powder; stir to coat.
4. Add tomatoes and whole loomi. Cook 10 minutes, then add stock, boil, and simmer covered 30 minutes.
5. Remove chicken; strain the broth (you need 3 cups). Cook the rice in the broth, covered, 15 minutes.
6. Place chicken on the rice, drizzle with saffron water and rose water, and steam on very low heat 15 minutes.
7. Serve on a platter, garnished with coriander and crispy fried onions.

Saffron tip: Add the saffron bloom and rose water together in the final steaming stage. This preserves the floral top notes that a long simmer would destroy.