Beautiful, colour, aroma & flavour used in Persian foods. This is specifically called for in Iranian Chicken With Turmeric, Saffron, and Lemon Juice & Persian Rice With Barberries (Zereshk Polow). Lovely to have on hand if you enjoy saffron. So far I have just made an amount to use immediately in whatever it is I am making. Idea gleaned from http://mypersiankitchen.com
My Private Note
- 1You also need a mortar & pestle.
- 2Put equal amounts of saffron & white sugar in your mortar. Grind together using the pestle.
- 3Boil some water. (A Turkish coffee maker pot works well as it holds a small amount).
- 4Add some of the hot water to the saffron mixture (1 tbs to about 1/8- 1/4 tsp Iranian saffron) and pour into a spice bottle. Cover & give it a nice shake.
- 5Open the lid and let it cool down to room temperature.
- 6Store bottle in the fridge and use as needed.
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Nutritional Facts for Persian Saffron Water
Serving Size: 1 (2 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g