Saffron is an essential ingredient in the Persian kitchen. Although it is a delicately aromatic and mildly pungent spice, using too much will yield an overpowering medicinal taste, so use it sparingly. The deeper the colour of the threads, the better the quality. Ready-ground saffron can easily be adulterated, so I recommend using saffron threads. Store the saffron threads in an airtight jar in a cool, dark place. Increase the quantities based on requirement, and store any extra saffron liquid in an airtight container, in the refrigerator, for up to a week.
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