How to Bloom Saffron
Measured by weight, saffron is valued more than gold. It takes 75,000 blossoms to produce 1 pound of saffron, and each individual stigma needs to be picked by hand at the prime of its season. Add to the the intense aroma and flavour of saffron and it's no surprise that it is often called the "king of spices."
Ingredients
- 1 pinch of saffron (0.25g)
- 1 ice cube
Instructions
- Add the saffron to a pestle and mortar and gently crush it into a fine powder (a bit of the ground saffron might get stuck in the porous texture of the mortar. I usually keep the mortar aside and then rinse it with the infused saffron water in the end).
- Add the ice cube to a bowl or glass and sprinkle the ground saffron directly on top. Then leave the ice to melt at room temperature (around 1 hour) or for how much time you have available. Once melted, the water will have infused into a dark, vibrant red from the saffron and you can use it in dishes like this tahdig-inspired crispy saffron rice.
Notes
Storage: You can add any leftover saffron water to ice cube trays and freeze until needed.