Saffron liquid

Saffron liquid

By
From
Saraban
Makes
2 tablespoons
Photographer
Mark Roper

Ingredients

Quantity Ingredient
20 saffron threads
2 tablespoons boiling water

Method

  1. Lightly toast the saffron threads in a dry frying pan over a medium heat for about 30 seconds. While the threads must be totally dry, be very careful not to burn them. As they crisp up, they will begin to release a wonderfully pungent aroma. Tip the saffron into a mortar and leave for a moment or two before grinding to a powder.
  2. Mix the ground saffron with the boiling water and set aside to infuse for at least 1 hour before using. The colour will continue to develop for about 12 hours.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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