Learn how to bloom saffron once and forever. This technique is a no-fail and has been in my family for the longest time! There is so much you can do with bloomed saffron!
This beautiful mystic spice is the star of many Persian dishes, and I’m going to show you how easy it is to bloom it!
I will never deny the fact that Persian recipes is my all time favorite, and Persian saffron is my one and only “must have” spice. I grew up in a home where my maman started making food early in the morning and the mesmerizing aroma of saffron and cinnamon always surrounded me, making me run into the kitchen and being hypnotized by the gorgeous show of ingredients, aromas and my maman’s magical hands and all the love that held us together.
Saffron has always been a very important part of my life. I remember we always used to search for that “perfect saffron” that has a golden orange color to it when bloomed. Now, wherever in the world I go, I always have that small jar of ground saffron that my maman has put in my bag. I don’t carry cosmetics but I do carry my own saffron!
UPDATE: I personally like Mehr Saffron the best in the US. The flavor, aroma and color is just on point and how I like saffron to be.
****Very important: Do not consume saffron during pregnancy.****
Now, how we bloom saffron in my family might be a “taboo” for many Persians. A common approach is to bloom it with hot water, but we do the total opposite! We actually sprinkle saffron on top of ice and let it melt in room temperature. It gives perfect golden orange bloomed saffron that you can mix with rice, add to chicken, beef, lamb or any other protein, and even use to make dessert! This method is a total no-fail – that’s why we’ve been doing it for so many years!
Related Recipes:
- Tahchin – Persian Savory Rice Cake
- Fesenjan – Persian Pomegranate and walnut stew
- Zereshk Polo Morgh – Persian Barberry Rice with Chicken
To bloom saffron, you should always use ground saffron and never the threads. The traditional way to grind it is to use pestle and mortar. Some would mix saffron threads with very little sugar and salt to make the process easier but I prefer to spend more time grinding it rather than altering the pure taste of it.
You can keep bloomed saffron in the fridge for up to a week, though that never happens to me because I use bloomed saffron in almost everything! That easy, now you know how to bloom saffron!
Once again: Do not consume saffron during pregnancy.
How To Bloom Saffron
Ingredients
- 1/4 tsp ground saffron never use the threads without grinding them
- 2 ice cubes
Instructions
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Place the ice cubes in a small bowl or jar. Sprinkle ground saffron on top of the ice cubes and let it sit in room temperature until the ice is fully melted.
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Use immediately or cover the bowl or jar and keep it in the fridge for up to a week.
Recipe Notes
NEVER consume saffron during pregnancy.
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Mary @ Fit and Fed
Hi Shadi, I had no idea, not only about the special method of blooming the saffron on ice, but on the basic of grinding it first. I’m glad I have a Persian friend to teach me this stuff! Time to replace my mortar and pestle (the pestle broke some time ago).
unicornsinthekitchen@gmail.com
Hi Mary! Yeah I’ve seen many don’t grind saffron and then wonder why it doesn’t give all the color it should. It’s such a fun spice to work with! So glad this came helpful to you! <3
Michelle @ Giraffes Can Bake
This is such an awesome post! I’ve never cooked with saffron, in fact I’ve not eaten many things with it – but I love the smell! Now I’m wondering if I can bake with it.
I didn’t know you couldn’t have saffron when pregnant though. Not that I’m planning to be pregnant any time soon, but always good to know!
unicornsinthekitchen@gmail.com
Of course Michelle you can bake tons of stuff with saffron and I do say that they are really heavenly! I’m going to post some baked Persian goods for Persian Saturday sweet and savory, using saffron! 🙂
Celia Bolton
How much bloomed saffron does this make? I have a new recipe that calls for 8 tablespoons – was afraid at first that meant 8 T ground! Thank goodness I found this!
unicornsinthekitchen@gmail.com
Hi Celia! This recipe yields almost 6-8 tbsp bloomed saffron. I suggest that you use 3 ice cubes instead of 2 just to make sure you have enough. 8 tbsp ground saffron is enough for a crowd of 100! 😀 Saffron is very strong, therefore just a touch is enough 🙂 I hope this helps! 🙂