How should I use it?Grind 2 tsp saffron threads, along with a sugar cube or a pinch of coarse salt, to a powder with a mortar and pestle or a spice mill to draw out flavor and colour. Saffron water can be stored in the fridge in an airtight container for up to three weeks. Stir in the saffron and chill. Pour in the boiling water and stir.Bake the custard for 40 minutes, or until they are set. Very gradually whisk in the olive oil till you have a glistening sauce with the consistency of soft butter. Well worth the expense, saffron brings unparalleled flavor to a wide variety of dishes. Floral and pleasantly bitter, saffron is reminiscent of tobacco, hay, and cedar, with nuances of pepper, citrus seed, and menthol. Grind the seeds to powder, add them to the milk with saffron and boil. Whisk. Fortunately, a little saffron goes a long way. Season with salt and pepper.  

It wont ‘go bad’ but the flavor will diminish as it ages.Saffron sweet riceIngredients25gm butter                                    15ml olive oil 400gm basmati rice750ml boiling water10gm salt     A pinch of saffron soaked in lukewarm water30gm soaked raisins  MethodHeat butter and oil in a deep saucepan until they start to foam.Put the kettle on to boil and return to the custard.Shelf-LifeProperly stored you can keep saffron for minimally three years.Cook until all the water has been absorbed (about 20 minutes). Finally, add raisins. Pour the milk over the eggs and sugar and stir them together. Drop tablespoons of the prawn mixture into the hot oil.Strain the infused milk through a sieve into a large jug to remove the cardamom and saffron. Following which, add salt and saffron.Chili garlic Prawn tempura with saffron garlic aioliFor the prawn tempura 400gm chopped prawns30 ml lemon juice50gm sliced red onion    20gm sliced green chilli        50gm chopped shallots        5gm chopped coriander        10gm sliced spring onion        15gm corn flour        1 free-range egg        oil for fryingsalt to tastefreshly ground black pepper to tasteFor the saffron aioli2 free-range egg yolks 1 China Torsion spring machine Manufacturers finely chopped garlic clove15ml lemon juice        2gm fine sea salt        150ml extra virgin olive oil    n 10 threads of saffron    MethodFor the prawn tempura, mix the prawns with the lime juice, onion, chillies, shallot, coriander and spring onion. It takes 250,000 hand-picked stigmas to make just half a kilo of saffron, hence the high price. Beat together the egg yolks, eggs, and caster sugar. You will need to cook them in 4 batches — do not crowd the fryer.  It is often said that saffron is worth its weight in gold because it is so difficult and labor-intensive to cultivate and harvest.To serve, place the tempura in a large bowl and dip indulgently into the aioli. Then add ¼ cup warm water and let it cool.Place a small plate on top and turn the plate and ramekin over. It’s derived from the dried stigmas of the saffron crocus and has a deep auburn colour. Bring water back to the boil. This is the vibrant elixir to use in your paella, buttery saffron rice, and  desserts like saffron-rose water brittle.Heat a deep-fat fryer to 1800C.

The dried stigmas of the plant Crocus sativus (Iridaceae) are processing to produce saffron as a well-known spice which has some other importance in pharmaceutics, cosmetics, perfumery, and dye-producing industries.For the caramel, put the caster sugar in a small pan and then pour water to just cover it.How do I store saffron?Keep threads in a cool, dry, dark place (you can put it in the freezer for up to a year).instagram. Remove from the heat, and set aside for 20 minutes to infuse.Saffron is the most valuable medicinal food product because of its importance in Iran’s agricultural economy.  Pour the caramel into four China ramekins.Just before you cook the prawns, add corn flour and egg to the mixture. Add rice and stir until all the grains are coated. Remove the cardamom seeds from their green pods.Saffron can be bought whole in threads or strands (stigmas) or in powdered form. Leave to boil until its walnut-brown in colour. Fry them for two minutes, or until golden-brown. Remove and leave to cool in the fridge for two hours.com/chefvabsy.  Saffron is the most expensive spice in the world..Reduce the heat to a gentle simmer and cover the pan with a tight-fitting lid. Drain the cooked batter on kitchen paper and leave to rest until you have fried the remaining mixture.The writer is a corporate chef. His insta handle is www. Spanish and Kashmiri saffron are reputed to be among the best-quality.Saffron crème caramelFor the custard500ml full-fat milk 12 cardamom pods10 saffron stamens4 egg yolks2 free-range eggs 80gm caster sugar For the caramel125gm caster sugar MethodFor the custard, pour milk into a saucepan. Turn off the heat and leave the rice to stand for five minutes before serving.For the saffron aioli, put the egg yolks in a mixing bowl with the garlic, lemon juice and salt.Preheat the oven to 150C. Unless you use saffron frequently it is best to purchase  small amounts at a time. Shake firmly and let the custard slide out. In Iran, which produces more than 80 per cent of the 250 tons produced worldwide each year, saffron is omnipresent, in stews, kebabs, rice dishes and sweets.