Saffron & Cooking

Saffron Spice Cooking Hints:

Saffron spice can be added to a wide range of foods including soups, sauces, vegetables, meats (especially fish), rice dishes, and even confections. Milder flavored foods will allow the more delicate aspects of saffron’s flavor to be appreciated. It is especially important in Indian and Middle Eastern cooking. Try adding with flavors such as garlic, tomato, rosemary, and white wine.

Saffron flavor may start to be overwhelmed by strong, or multiple flavors.

Only small quantities of saffron are required in cooking because of its strong flavor and color.

To get the most favor, color, and aroma out of saffron, it must be stepped, or soaking it in warm liquid for at least ten minutes (longer is better!) before being added to a dish. Do not add saffron directly to fats such as oil, this may block the release of flavor, aroma, and color!

Cooking Instructions

Because our Iranian saffron is really strong, with only vivid red strands and no yellow or nasty unexpected additives you only need to add a small amount to your cooking. Its best to use less than more! Too much can overpower the dish which would be a real shame.To a family meal we recommend using no more than125 mg strands of our stunning IRANIAN saffron to colour, flavour and give great depths in aroma.
There are several ways to prepare your saffron for food. It can be broken up, ground or left whole. To the English saffron add a small amount of warm water and let it infuse. The longer the better. Some people infuse overnight for best results. Instead of water you can even use warm milk instead.
Finally the saffron works perfectly with alcohol. It can be added to gin, either infusing a whole bottle or added directly to a glass of your favourite tipple. We at Cheshire Saffron like to add up to 10 strands to a glass of gin with tonic, ice and a slice of lime. PERFECT!

Spanish Omelette with Saffron

Fish and Seafood Stock

Ingredients for 4 people: 1 2kg chicken cut to into pieces, 1 spoonful of vinegar, 1 garlic glove, 6 spoonfuls of oil, pepper, thyme, salt, and Windlass Saffron. Preparation: Clean the pieces chicken thoroughly, once leaned, place them into a casserole. Roast the garlic glove and later pull the cloves off and add them to the casserole with the chicken. Add to the casserole five spoonfuls of oil and put it on the lit stove at a medium temperature. Chop the pepper, thyme, Saffron; add a little salt, vinega, and the remaining oil. Add it to the chicken while continuing to cook it until tender, while puncturing it to check for its tenderness

Homemade Style Chicken

Saffron Pie

Ingredients: 50g of yeast, 150g of butter, 1/2 litre of milk, 150g of sugar, 0.5g salt, 10g raisons, 900g of flour, 1 egg (to decorate), and 1g of -1.5g saffron. Preparation: Crush the Saffron in a mortar and add a little milk to remove the juice thoroughly. Warm up the butter in a frying pan and put the leavening, after adding milk, the sugar, the salt, and almost all the flour; keep the rest of the flour for later. You are now able to add the raisins or you can keep them as final trimming. After making the dough, let it ferment for about half an hour. Put a little flour in the mixture and knead until having an elastic dough. Arrange the dough in a oven pan and decorate with raisins and paint with egg yolk. Warm up the oven for 10 minutes at a temperature of 200 to 250°C. Cover the pie and to let cool