How to Cook Saffron Threads: 5 Delicious Recipes to Try

1. Saffron-infused Basmati Rice

Ingredients:

• 1 cup basmati rice
• 1/2 teaspoon saffron threads
• 2 cups water
• 1 tablespoon ghee (clarified butter)
• Salt to taste

Instructions:

1. Wash the basmati rice thoroughly and soak it for 30 minutes.
2. In a small bowl, steep the saffron threads in 2 tablespoons of warm water for 10 minutes.
3. Take a saucepan, melt ghee, and add the soaked rice. Stir gently for a minute.
4. Add water, saffron threads along with the water, and salt to the saucepan.
5. Cover the pan and let the rice cook on low heat for 15-20 minutes or until the rice is tender and fluffy.
6. Fluff the rice with a fork and serve hot alongside your favorite curry or grilled vegetables.

2. Saffron-Infused Milk

Ingredients:

• 2 cups milk
• 1/4 teaspoon saffron threads
• 2 tablespoons sugar (optional)

Instructions:

1. Heat the milk in a saucepan on medium heat until it comes to a gentle simmer.
2. In a mortar and pestle, crush the saffron threads into a fine powder.
3. Add the crushed saffron to the simmering milk and stir well.
4. If desired, add sugar and stir until it dissolves completely.
5. Continue simmering the milk for another 5 minutes to infuse the flavors.
6. Pour the saffron-infused milk into cups or glasses and serve it warm or chilled.

3. Saffron-Infused Seafood Paella

Ingredients:

• 1 cup Arborio rice
• 1/2 teaspoon saffron threads
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 1 cup mixed seafood (shrimp, mussels, squid, etc.)
• 2 cups vegetable or fish stock
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, steep the saffron threads in 2 tablespoons of warm water for 10 minutes.
2. In a large paella pan or skillet, heat olive oil over medium heat.
3. Add the chopped onion, minced garlic, and diced red bell pepper to the pan. Sauté until they soften and turn golden brown.
4. Add the Arborio rice, stirring continuously for a couple of minutes until the grains are coated with oil.
5. Pour in the saffron threads along with the water they were steeped in and mix well.
6. Add the vegetable or fish stock, frozen peas, and mixed seafood to the pan. Season with salt and pepper.
7. Cover the pan and let the paella simmer on low heat for about 20 minutes or until the rice is tender and the seafood is cooked through.
8. Once cooked, remove from heat and let it rest for a few minutes before serving. Garnish with fresh parsley if desired.

4. Saffron-Infused Chicken Biryani

Ingredients:

• 2 cups basmati rice
• 1/2 teaspoon saffron threads
• 1 lb chicken, cut into pieces
• 1 large onion, thinly sliced
• 2 tablespoons yogurt
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon garam masala powder
• 1 teaspoon turmeric powder
• 2 tablespoons ghee (clarified butter)
• Salt to taste

Instructions:

1. In a small bowl, steep the saffron threads in 2 tablespoons of warm water for 10 minutes.
2. In a large skillet, heat the ghee over medium heat.
3. Add the thinly sliced onions and sauté until they turn golden brown and caramelized.
4. Add the minced garlic, grated ginger, garam masala powder, and turmeric powder to the skillet. Sauté for a minute until fragrant.
5. Add the chicken pieces to the skillet and cook until they are browned on all sides.
6. Meanwhile, wash the basmati rice thoroughly and soak it for 30 minutes.
7. In a separate pot, bring water to a boil and cook the soaked rice until it is 70% cooked.
8. In a baking dish or a deep oven-safe pan, layer half of the partially cooked rice. Sprinkle half of the saffron threads along with the water they were steeped in.
9. Add the cooked chicken and its gravy as the next layer.
10. Add the remaining rice and sprinkle the rest of the saffron threads.
11. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes.
12. Once done, remove from the oven and let it rest for a few minutes. Gently fluff the rice with