Saffron has a rich, authentic flavor. Adding saffron to your recipe can infuse your dishes with a unique, original flavor and a stunning hue. Saffron is used in Persian cuisine primarily. So, I discovered how they get that pure flavor from saffron. This method has been my favorite so far. Saffron has a strong bitter taste, so measure the small amount of saffron threads, usually a pinch or less.
For best results, grind the threads with a small porcelain or marble mortar and pestle. Do not use metal, steel, or stone mortar and pestle, as it affects flavor and purity.
Start grinding the threads, then add a pinch of sugar, which helps the saffron get powdery and softens the bitter taste of saffron.
Then, you’ll need a warm liquid, such as water, broth, or milk, to steep the saffron.Heat the liquid until it’s warm but not boiling. Pour the warmed liquid over the saffron powder in the bowl. Cover it up and allow the saffron to sit in the warm liquid for 20 minutes to unleash its flavor and color. You may now add the golden liquid to your stew, chicken thighs, rice, tea, or whatever you like, and enjoy the rich flavor and vivid color of saffron.
Remember that saffron is fairly pricey. Store it in an airtight container, away from light and heat.
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