~HOW TO MAKE LIQUID SAFFRON~
liquified saffron is essential to Persian cooking. You will use it in rice dishes, Khoresht and for deserts and even in your chai. It gives Persian food its unique and subtle flavour and sets it apart. I always keep my saffron in an airtight container in a dark cupboard to ensure its rich yellow colour and to avoid it loosing any of its strength of flavour. saffron is very expensive to buy so you want to take care of it. I personally only buy Persian saffron because I know its good quality and I’ll get the results and taste I want. Spanish saffron is widely available in the UK and I buy this only if I run out ( which almost never happens ).
- Take a really good pinch or of saffron and place it in a pestle and mortar, add a tiny pinch of sugar or salt ( use which ever will suit your recipe) and grind. I use a pestle and mortar but many people use small food processor and powder up bulk batches of saffron strands at a time .
- Place the ground or powdery saffron in cup and add a little boiling water and stir and then cover and allow to infuse for at least 30 minutes. The longer you leave it, the richer the color.
Once you’ve made liquid saffron you can keep it in the fridge for about 2-3 days, but remember to cover it with cling film or keep in an air tight container!
Fact: Saffron is said to help ward off mild depressive thinking. I dont know how true this is but just the colour alone makes you think of sunshine and that makes me smile