Persian Saffron Water Recipes

MAHI SORKH SHODEH (PERSIAN FRIED FISH)

Steps:

• Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 1 tablespoon boiling water. Stir, cover, and set saffron water aside.
• Combine flour, 1 1/2 teaspoons salt, turmeric, pepper, onion powder, and garlic powder on a large plate.
• Dry fish well with paper towels. Cut into 3-inch long pieces and season with salt. Dredge fish in the flour mixture on all sides.
• Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes.
• Transfer fish to a serving platter. Squeeze orange juice over top and serve with orange and lime wedges.

PERSIAN SAFFRON WATER

Steps:

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

PERSIAN SAFFRON BRAISED CHICKEN

Steps:

• Place saffron threads into a small cup or bowl and crush them up a bit with a spoon. Fill with 3-4 tablespoons of hot water, and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
• Season both sides of the chicken thighs with about 1 teaspoon salt and freshly cracked pepper.
• Heat 1 tbsp of oil on medium-high heat in a large non-stick skillet.
• Add chicken thighs and sear on both sides until golden (about 3-4 minutes each side). Remove and place on a plate to the side.
• In the same pan, add in the onions and cook on medium for 3-4 minutes, until softened and starting to color.
• Add in garlic and curry powder and stir for about a minute, until fragrant.
• Add in chicken stock/water and bring to a boil.
• Reduce to a simmer and add in saffron mixture. Season with 1 tsp salt and freshly cracked pepper. Stir.
• Add chicken thighs back to the pan, cover, and let cook on low for 20 minutes, flipping thighs halfway through, and seasoning to taste.
• Remove from pan, spoon over sauce, and serve with rice, greens, or salad!

PERSIAN SAFFRON-BRAISED CHICKEN THIGHS

Steps:

• Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
• Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
• Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.