East saffron . Iranian saffron exporter .

There are numerous dishes with saffron as one of their ingredients, we include some recipes here, mostly have been provided by our clients and chefs..

1– Method of use of saffron                             6– Saffron soup

2– Saffron tea                                                  7– Saffron sauce

3– Saffron fish soup                                         8– Saffron paella 

4– Saffron rice pudding                                   9-Golden saffron cake

5– Tomato & saffron braised chicken           10– Lamb in saffron & cardamom cream

 

 1 – Method of use of saffron 

Best Method
For every tsp of Saffron that you need to use add 3 tsp of water and using a spoon make sure that the saffron threads get properly soaked, do not crush the threads. Thereafter add the mixture to a tumbler containing about 30-50 ml of lukewarm water and mix thoroughly. Leave the saffron in the tumbler for a minimum of 2 hrs. The mixture can be left for upto 12 hrs. but 2 hrs should give you satisfactory results. Prepare your recipe in the normal fashion and add the contents of the tumbler along with the saffron threads when required. The leaves will expand to 1 ½ times their dry size. This method has the advantage of letting you show of the full saffron threads in addition to making full use of the Saffron.

2 - Saffron tea

 3 – Saffron fish soup

· For the soup:

2 Tbs. olive oil                                   1/2 onion - thinly sliced                                1 stalk celery - sliced

· 1 bulb fennel - sliced                          1 lg. leek - sliced                                          1 cup white wine

· 8 cups fish stock                                 1 pinch saffron                                   6 each garlic cloves - sliced

· 2 cups canned whole tomatoes - chopped fine                   sachet bag - 3 parsley stems, celery tops,

· fennel seed, peppercorns, bayleaf               1 crushed garlic clove                            salt and pepper

· 2 Tbs. pernod

· 
In a saucepan over medium heat sauté onions, celery, leeks and fennel in olive for 3 minutes. Add white wine and reduce by half. Add the fish stock, saffron, garlic, tomatoes and sachet. Let simmer for 30-40 minutes. Remove from heat,squeeze out the sachet and add the pernod. Season with salt and pepper.

For the Rouille:
3 each red peppers - roasted and peeled

· 1 1/2 cup rough cut bread pieces          1 lg. shallot - rough chopped                  1 clove garlic

· 2 Tbs. basil - chopped                 1/4-1/2 cup extra virgin olive oil               pinch cayenne

· salt and pepper

Moisten bread with water and squeeze out liquid. In a blender puree peppers, bread, shallot, garlic and basil. Slowly drizzle in oil. Season with cayenne, salt and pepper.
For the garnishes:

Rouille  1 cup cubed fish  Sauté fish in olive oil and garlic and moisten with 1/4 cup
white wine. Keep warm. 8 croutons - 1 1/2" circle cuts 1 clove garlic.  In a sauté pan coated with oil lightly cook croutons until golden brown and crisp. Rub with garlic clove while still warm.
12 each black olives - julienne . 8 each fennel sprigs

To assemble:

Pour hot soup into large shallow bowls. Place a heaping spoonful of rouille in middle of bowl. Sprinkle around poached fish cubes and garnish with slivered olives and fennel sprig.

 4 - Saffron rice pudding 

Ingredients
1 cup short grain rice 
10 cups water 3 1/2 cups sugar
1/4 cup unsalted butter or corn oil
1/2 cup slivered almonds
1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
1 teaspoon ground cardamom
1/2 cup rose water
2 tablespoons rice flour, dissolved in 2 cups water
GARNISH 2 teaspoons ground cinnamon
2 teaspoons slivered almonds
2 teaspoons slivered or chopped unsalted pistachios

Instructions
Pick over and wash the rice. Combine the rice with 8 cups of water in a large pot and bring to a boil, skimming the foam as it rises. Cover and simmer for 35 minutes over medium heat until the rice is quite soft. Add the sugar and 2 more cups of warm water and cook for 25 minutes longer, stirring occasionally. Add the butter, almonds, saffron water, cardamom, and rose water and mix well. Cover and simmer over low heat for 20 minutes. Add the dissolved rice flour and cook uncovered over low heat for another 20 minutes or until the rice mixture has thickened to a pudding. Spoon the pudding into individual serving dishes or a large bowl. Decorate with cinnamon, almonds, and pistachios. Chill the pudding in the refrigerator for at least 1/2 hour and serve it cold.  Servings: 8, Prep Time: 5 min., Cooking

5 -  Tomato & saffron braised chicken

Ingredients
3– 1/2 pounds chicken cut up
2 pounds ripe tomatoes chopped or 2 (28 ounces) cans plum tomatoes, juice discarded
6 medium garlic cloves chopped
1/2 medium onion, coarsely chopped
1 strip (1 inch x 3 inches) orange zest
2 anchovies rinsed, patted dry and minced
15 Nicoise olives, pitted and coarsely chopped
2-1/2 Tbsp olive oil
2 bay leaves
1/2 tsp thyme
1/8 tsp saffron threads, crumbled
1/4 cup dry white wine
1 cup chicken stock
1/8 tsp cayenne pepper
2 Tbsp minced parsley
Salt and pepper

Instructions
Pat dry chicken pieces, sprinkle with salt and pepper. Peel and chop fresh tomatoes or drain, seed and chop canned tomatoes. Heat 1-1/2 tablespoons olive oil in a 12-nch skillet and saute chicken until lightly browned. Transfer to a plate and set aside. Heat remaining 1 tablespoon olive oil, add onion, bay leaf and thyme and saute until onions soften. Add garlic and saute until fragrant. Add saffron, white wine and simmer until wine almost evaporates. Add stock and simmer until liquid reduces to 1/2 cup about 8 minutes. Add tomatoes, cayenne, orange zest and anchovies. Return chicken to pan and cook about 20 minutes on medium heat. Stir in olives and adjust seasoning. Garnish with chopped parsley and serve. Yield: 4 servings

6 -  Saffron soup

7 - Saffron sauce 

8 -  Saffron paella

Ingredients
1 pound medium shrimp, shelled and deveined, shells reserved
4 cups water                              1 pound cleaned squid              2 tbsp olive oil             1 medium onion, chopped
3 garlic cloves, thinly sliced     1 red pepper, cut into thin strips
1 cup canned tomattoes, with their juice, chopped                      1-1/2 tsp salt                2 cups medium-grain rice
1/8 tsp ground saffron               1 pound sea scallops                 1 cup frozen peas

Instructions
Make shrimp stock: In 3-quart saucepan, combine shrimp shells and water. Heat to boiling; reduce heat, partially cover, and simmer 30 minutes. Strain broth through sieve; discard shells. There should be about 3 cups shrimp broth. Rinse squid with cold running water and pat dry with paper towels. Slice squid bodies crosswise into 1/2-inch rings. Cut tentacles into 1-inch pieces. In deep nonstick 12-inch skillet, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 7 minutes. Add red pepper and cook 4 minutes. Add squid and cook 2 minutes. Add tomatoes with their juice, 1/2 cup shrimp broth, and 1/4 teaspoon salt; heat to boiling. Reduce heat; cover and simmer 30 minutes. Stir in rice, saffron, remaining 2-1/2 cups shrimp stock, and remaining 1-1/4 teaspoons salt. Heat to boiling over high heat. Reduce heat; cover and simmer until squid is tender and rice is cooked through, about 20 minutes. Pull off and discard tough crescent-shaped muscle from each scallop. Cut scallops horizontally in half if large. Stir scallops, shrimp, and frozen peas into rice mixture in skillet; cover and cook until scallops and shrimp are just opaque throughout, about 9 minutes longer.

Yield: 6 servings

9 -  Golden saffron cake 

Ingredients
1 Tbsp butter,softened          2/3 cup non-fat milk                         1 tsp saffron threads
1-1/3 cups cake flour            1-3/4 cup sugar                                 1 tsp baking powder
1/2 tsp baking soda
1/4 cup thawed frozen non-fat egg substitute OR 1 large whole egg           2 Tbsp rose water
1-1/2 tsp vanilla                    3/4 cup water                                     1 Tbsp chopped pistachio nuts

Instructions
Brush a 9-inch cake pan with butter. Combine 2 tablespoons non-fat milk and saffron threads in small saucepan. Heat and stir just to simmering. Remove from heat. Sift together cake flour, 1 cup sugar, baking powder and baking soda. Stir together saffron mixture, remaining non-fat milk, egg substitute, rose water and 1 teaspoon vanilla. Quickly stir into dry ingredients just until blended. Pour into prepared pan. Bake at 375 degrees F. about 15 minutes or until wood pick inserted in center comes out clean. Let cool 5 minutes. Combine remaining 3/4 cup sugar and water in small saucepan. Heat to simmering. Simmer 5 minutes. Stir in remaining 1/2 teaspoon vanilla. With skewer, poke holes evenly over entire surface of cake. Spoon syrup evenly over top of cake. Sprinkle with pistachios. Cut into diamond-shaped pieces, baklava-style. Yield: 10 servings

10 -  Lamb in saffron & cardamom cream 

Ingredients
8 cloves garlic                         1 (1-inch) cube of fresh ginger                       5 Tbsp blanched slivered almonds
1 cup water or beef broth         7 Tbsp vegetable oil                   2 pounds boned lamb or beef (1-inch cubes)
10 whole cardamom pods            6 whole cloves                           1 (1-inch) stick of cinnamon
2 medium onions, chopped           1 tsp ground coriander                      2 tsp ground black cumin
1/2 tsp cayenne pepper                  1-1/4 tsp salt                                  1-1/4 cup heavy cream
1/4 tsp garam masala

Instructions
Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste. Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way. Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions. Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin, and cayenne. Stir and fry this mixture for 3 to 4 minutes or until it too has browned somewhat. Put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef). Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix