Preserving Saffron

Saffron is a delicate spice with less than one year of freshness. It is can also be cumbersome to use as it needs to be diluted before it is added. Here is a traditional Iranian way of preserving it and making it easy to use for any recipe and even for tea.

IMG_6256

1- Crush a teaspoon of saffron threads in a small mortar. Do it gently. (If you will only be using it with salty dishes, you may want to crush it with some salt as it eases the process.)
2- Place the saffron in a glass jar and pour some boiling water (boil the water and let it rest 30 seconds before pouring it).

IMG_6270

3- Let it cool, close and place it in the fridge. It lasts up to six months.

For use: take a few teaspoons of the saffron liquid at a time. For tea, just add one teaspoon in a hot cup of water, or any herbal infusion or tea. 

Advertisements

5 thoughts on “Preserving Saffron

  1. Pingback: Fish Persian style with Saffron doted rice | fig & lemon

  2. Pingback: Potato Kuku | fig & lemon

  3. Pingback: Saffron, lime and yoghurt marinated chicken | fig & lemon

  4. Pingback: Rice and lentils with dates and raisins | fig & lemon

  5. Pingback: Preparing barberries for rice topping | fig & lemon

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s