Golden Palettes:A Deep Dive into 10 Traditional Saffron Recipes

10 Authentic Saffron Recipes Enhanced with EBV Saffron Threads - Golden Palettes A Deep Dive into 10 Traditional Saffron

Saffron, often referred to as the "red gold" of spices, is a central element in Persian cuisine. Derived from the flower of Crocus sativus, saffron threads are prized for their unique aroma, flavor, and vibrant color. When it comes to saffron, quality is paramount. In these recipes, we will be using the superior EBV saffron threads to achieve the best results. Here are ten authentic Persian recipes where saffron shines brightly:

1. Saffron Rice (Tahdig)Ingredients:

• 2 cups Basmati rice

• Generous pinch of EBV saffron threads, ground and dissolved in 2 tablespoons hot water

• 3 tbsp oil or butter

• Salt to taste

Instructions:

1. Rinse rice until water is clear, then soak for 30 minutes.

2. Boil rice until half-cooked, strain.

3. In a pot, heat oil or butter, add a layer of rice, sprinkle saffron water, repeat until all rice is in the pot.

4. Cover and steam on low for 30 minutes until crispy golden layer (Tahdig) forms.

2. Saffron Chicken Kebabs (Joojeh Kabab)Ingredients:

• 500g chicken breast, cubed

• 1 onion, grated

• Generous pinch of EBV saffron threads, dissolved in 2 tablespoons hot water

• 3 tbsp yogurt

• Salt, pepper, and turmeric to taste

Instructions:

1. Mix saffron water, onion, yogurt, and spices. Add chicken, marinate for 4 hours.

2. Thread onto skewers, grill until golden.

3. Saffron and Pistachio Ice Cream (Bastani)Ingredients:

Ingredients:

• 2 cups heavy cream

• 1 cup sugar

• Pinch of EBV saffron threads, dissolved in 1 tbsp hot water

• 1/2 cup pistachios, chopped

Instructions:

1. Whip cream and sugar until peaks form.

2. Add saffron water, fold in pistachios.

3. Freeze until set.

4. Saffron Shrimp Stew (Ghaleyeh Maygoo)Ingredients:

• 500g fresh shrimp, peeled and deveined

• Generous pinch of EBV saffron threads, dissolved in 2 tablespoons hot water

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 2 tablespoons tomato paste

• 1/2 cup fresh cilantro, chopped

• Salt, pepper, and turmeric to taste

• 3 tablespoons vegetable oil

Instructions:

1. In a pan, heat oil and sauté onions until translucent.

2. Add garlic, tomato paste, turmeric, salt, and pepper. Cook for another 5 minutes.

3. Mix in the shrimp, cook until they change color.

4. Add saffron water and cilantro, simmer for 10 minutes. Serve with rice.

5. Saffron Lentil Soup (Adas Polo)Ingredients:

• 1 cup lentils, rinsed and drained

• Generous pinch of EBV saffron threads, dissolved in 2 tablespoons hot water

• 1 onion, finely chopped

• 2 tablespoons olive oil

• 1 teaspoon turmeric

• Salt and pepper to taste

Instructions:

1. In a pot, heat olive oil and sauté onions until golden.

2. Add lentils, turmeric, salt, and pepper. Cover with water and bring to a boil.

3. Reduce heat, add saffron water, and simmer until lentils are tender. Serve warm.

6. Saffron Lamb Shank (Baghali Polo)Ingredients:

• 2 lamb shanks

• Generous pinch of EBV saffron threads, dissolved in 2 tablespoons hot water

• 2 cups Basmati rice, rinsed and drained

• 1 cup fava beans, shelled

• 1 onion, chopped

• 3 tablespoons vegetable oil

• Salt and pepper to taste

Instructions:

1. In a pot, heat oil and brown the lamb shanks and onions.

2. Add water to cover the shanks and simmer until meat is tender.

3. Add fava beans, rice, salt, pepper, and saffron water. Cook until rice is done.

7. Saffron Rice Pudding (Sholeh Zard)Ingredients:

• 1 cup rice

• Generous pinch of EBV saffron threads, dissolved in 3 tablespoons hot water

• 1 cup sugar

• 4 cups water

• 1/2 teaspoon ground cardamom

• 2 tablespoons slivered almonds

• Cinnamon for garnish

Instructions:

1. Wash the rice and boil in water until soft.

2. Add sugar, cardamom, and saffron water.

3. Cook on low heat, stirring regularly until thickened.

4. Serve chilled, garnished with slivered almonds and cinnamon.

8. Saffron Almond Cookies (Naan Badami)Ingredients:

• 1 cup almond flour

• 1/2 cup sugar

• Generous pinch of EBV saffron threads, dissolved in 1 tablespoon hot water

• 1 egg

Instructions:

1. Preheat oven to 350°F (175°C).

2. Mix all ingredients to form a dough.

3. Shape into small cookies and place on a baking sheet.

4. Bake for 15 minutes or until golden.

9. Saffron Fish (Mahi Sefid)Ingredients:

• 2 white fish fillets

• Generous pinch of EBV saffron threads, dissolved in 2 tablespoons hot water

• 2 garlic cloves, minced

• Juice of 1 lemon

• 2 tablespoons olive oil

• Salt and pepper to taste

Instructions:

1. Marinate fish in garlic, lemon juice, saffron water, salt, and pepper for 30 minutes.

2. In a pan, heat oil and fry the fish fillets until golden on both sides.

10. Saffron Vegetable Pilaf (Sabzi Polo)Ingredients:

• 2 cups Basmati rice, rinsed and drained

• Generous pinch of EBV saffron threads, dissolved in 2 tablespoons hot water

• 1 cup mixed chopped herbs (parsley, dill, chives)

• 3 tablespoons vegetable oil

• Salt and pepper to taste

Instructions:

1. Cook rice halfway and drain.

2. In a pot, layer oil, rice, herbs, saffron water, and repeat until all ingredients are used up.

3. Steam on low heat until rice is fully cooked.

These recipes, enriched with the aromatic and flavorful EBV saffron threads, offer a delightful and authentic journey through Persi cuisine.

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