Shamim Saffron
Shamim Saffron
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Usage of Saffron

Saffron should be stored in an airtight container, preferably in a glass jar in a cool, dark, and dry place. The ideal storage temperature for saffron is below 68°F and in less than 40% humidity.

Like other herbs and spices, saffron is also sensitive to light so it should be wrapped in a foil if kept in a transparent container. If the saffron stigmas are compressed together, they should be loosened and separated a bit before being transferred to the jar. This will make it easier to pull or shake out a few threads at a time.

Though saffron can last several years if stored properly, it is advisable to use it within two years as it will increasingly lose more and more of its flavor with age.

Saffron Recipes


1. Tomato saffron broth (cod poached)
What You Need :
A pinch of saffron / 1 small diced onion / 2 tablespoons of olive oil / 2 minced garlic cloves / 2 cans of diced tomatoes (drained) / 2 cups of clam juice / 2 cups of dry white wine / ¼ teaspoon of salt / ¼ teaspoon of freshly ground pepper / 4 cod fillets

Directions :
In a straight-sided skillet (10-inch), heat oil over medium-high heat. Cook the onions for 5 minutes or until softened. Add garlic, tomatoes, dry white wine, and clam juice. Stir in some salt and pepper and add cod to the skillet. Now, reduce the heat until the wine mixture is just simmering. Cover the skillet and poach for about 5 to 7 minutes or until the fish flakes. Serve in bowls with the broth spooned over the fish.

2. Saffron Milk Tea
This is pretty simple. You just have to steep the saffron threads in hot water. The spice might have a strong and bitter taste – to resolve this, you can add honey. Honey also has numerous antioxidant benefits. Let the threads steep for about 5 to 8 minutes, post which you can remove them and enjoy your tea.

3. Saffron Rice
What You Need :
Saffron threads, as required / 2 tablespoons of butter / Cardamom, cloves, and cinnamon, as required / 1 small diced onion / 1 cup of uncooked white rice, long-grain and unrinsed / 1 teaspoon of salt / 2 cups of boiling water, divided

Directions :
Soak saffron threads in two teaspoons of boiling water. Melt some butter in a saucepan over medium heat. Add cardamom, cloves, and cinnamon and fry for 2 minutes, stirring occasionally. Stir in onion and sauté. Stir in rice at low heat. Allow it to simmer for 5 minutes, stirring continuously. Pour in the boiling broth and stir it in salt and saffron. Cover and cook the rice until the liquid is absorbed. This will take about 40 minutes.
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