@mozandmiel: Many of my recipes call for "saffron water". In this video I explain how to make it, and some history behind Saffron♥️ Saffron is a staple of Persian cuisine (and in many other cultures), used in everything from rice and stews to meats and desserts. It’s what gives dishes their signature golden colour, delicate aroma, and distinct floral, earthy flavour. About 90% of the world’s saffron comes from Iran, where each flower is carefully harvested by hand. Every Crocus sativus flower produces only three tiny red stigmas, and it takes thousands of flowers to yield even a small amount. This is why saffron is the most expensive spice in the world. It is ground in a mortar and pestle, called "havan" in farsi. A small pinch of sugar is added during grinding, as the coarse crystals help break down the threads more easily and prevent them from sticking, while preserving their colour and aroma. A spice grinder can also be used, in which case you don't need to add sugar. For blooming saffron, I prefer to use ice instead of hot water. I find that it results in a more vibrant and aromatic saffron infusion. If you don't have time, hot (but not boiling) water should work fine. Side note, please be careful not to purchase fake saffron. Scammers exist unfortunately. #saffron #persianfood #MiddleEasternCuisineGuide #iranianfood #persian

Moz&Miel

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Sunday 03 May 2026 03:56:30 GMT