Golden Palettes:A Deep Dive into 10 Traditional Saffron Recipes

Saffron, often referred to as the "red gold" of spices, is a central element in Persan cuisine. Derived from the flower of Crocus sativus, saffron threads are prized for their unique aroma, flavor, and vibrant color. When it comes to saffron, quality is paramount. In these recipes, we will be using the superior saffron threads to achieve the best results. Here are ten authentic Persin recipes where saffron shines brightly:

1. Saffron Rice (Tahdig)Ingredients:

2 cups Basmati rice
Generous pinch of saffron threads, ground and dissolved in 2 tablespoons hot water
3 tbsp oil or butter
Salt to taste

Instructions:

Rinse rice until water is clear, then soak for 30 minutes.
Boil rice until half-cooked, strain.
In a pot, heat oil or butter, add a layer of rice, sprinkle saffron water, repeat until all rice is in the pot.
Cover and steam on low for 30 minutes until crispy golden layer (Tahdig) forms.

2. Saffron Chicken Kebabs (Joojeh Kabab)Ingredients:

500g chicken breast, cubed
1 onion, grated
Generous pinch of saffron threads, dissolved in 2 tablespoons hot water
3 tbsp yogurt
Salt, pepper, and turmeric to taste

Instructions:

Mix saffron water, onion, yogurt, and spices. Add chicken, marinate for 4 hours.
Thread onto skewers, grill until golden.

3. Saffron and Pistachio Ice Cream (Bastani)Ingredients:

Ingredients:

2 cups heavy cream
1 cup sugar
Pinch of saffron threads, dissolved in 1 tbsp hot water
1/2 cup pistachios, chopped

Instructions:

Whip cream and sugar until peaks form.
Add saffron water, fold in pistachios.
Freeze until set.

4. Saffron Shrimp Stew (Ghaleyeh Maygoo)Ingredients:

500g fresh shrimp, peeled and deveined
Generous pinch of saffron threads, dissolved in 2 tablespoons hot water
1 large onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1/2 cup fresh cilantro, chopped
Salt, pepper, and turmeric to taste
3 tablespoons vegetable oil

Instructions:

In a pan, heat oil and sauté onions until translucent.
Add garlic, tomato paste, turmeric, salt, and pepper. Cook for another 5 minutes.
Mix in the shrimp, cook until they change color.
Add saffron water and cilantro, simmer for 10 minutes. Serve with rice.

5. Saffron Lentil Soup (Adas Polo)Ingredients:

1 cup lentils, rinsed and drained
Generous pinch of saffron threads, dissolved in 2 tablespoons hot water
1 onion, finely chopped
2 tablespoons olive oil
1 teaspoon turmeric
Salt and pepper to taste

Instructions:

In a pot, heat olive oil and sauté onions until golden.
Add lentils, turmeric, salt, and pepper. Cover with water and bring to a boil.
Reduce heat, add saffron water, and simmer until lentils are tender. Serve warm.

6. Saffron Lamb Shank (Baghali Polo)Ingredients: