Saffron Water Recipes
PERSIAN SAFFRON WATER
Beautiful, colour, aroma & flavour used in Persian foods. This is specifically called for in recipe#427545 & recipe#448277. 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
Provided by UmmBinat
Categories Southwest Asia (middle East)
Time 8m
Yield 1 bottle, 1 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts :
SAFFRON WATER
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1/2 cup
Number Of Ingredients 3
Steps:
- Using a mortar and pestle, grind saffron and sugar. Transfer to a small bowl. Stir in water, and set aside for 10 to 15 minutes.
INDIAN SAFFRON RICE
Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner.
Provided by CookingForDummies
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Steep the saffron in 1/2 cup boiling water.
- In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
- Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 26.1 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 418.2 mg
SAFFRON-ROSE WATER BRITTLE WITH PISTACHIOS AND ALMONDS
This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.
Provided by Andy Baraghani
Categories Bon Appétit Butterscotch/Caramel Pistachio Persian New Year Honey Almond Candy Edible Gift Wheat/Gluten-Free
Yield 12 servings
Number Of Ingredients 15
Steps:
- Line a rimmed baking sheet with parchment paper; lightly coat with nonstick spray. Dissolve saffron in rose water in a small bowl.
- Bring sugar, corn syrup, honey, and 2 Tbsp. water to a boil in a medium saucepan fitted with candy thermometer over medium heat, stirring to dissolve sugar. Cook, swirling occasionally (do not stir once sugar is dissolved), until thermometer registers 290°F, about 5 minutes. Mix in almonds, butter, and kosher salt and cook, stirring often, until almonds are golden, butter is absorbed, and thermometer registers 300°F, about 2 minutes. Vigorously mix in baking soda, then rose water mixture (caramel will bubble at first but then look smooth and creamy). Immediately pour onto prepared baking sheet and spread out as thin as possible. Sprinkle pistachios, rose petals, and sea salt over brittle. Let cool, then break into bite-size pieces.
- Do Ahead
- Brittle can be made 1 week ahead. Store airtight at room temperature.
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