Persian Saffron Water

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

• Ready In: 8 mins
• Serves: 1
• Yields: 1 bottle

Ingredients

•  iranian saffron
•  white sugar
•  water

Directions

1. You also need a mortar & pestle.
2. Put equal amounts of saffron & white sugar in your mortar. Grind together using the pestle.
3. Boil some water. (A Turkish coffee maker pot works well as it holds a small amount).
4. Add 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.
5. Open the lid and let it cool down to room temperature.
6. Store bottle in the fridge and use as needed.