Orginal Persian Saffron

24/06/2022

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08/01/2021

Adjust Total Servings     6 servings

INGREDIENTS
Pudding Ingredients
* 3 cups unsweetened coconut milk
* 1 1/4 cups water divided
* 1/2 cup sugar
* 3/4 cup brown rice flour
* 1 whole cinnamon stick
* 1 whole star anise
* 12 whole green cardamom pods
* 1/2 tsp saffron use a good quality, expensive saffron; Iranian or Spanish is best. The cheap stuff has no flavor!
* 1/2 tsp turmeric
* 3/4 tsp salt
Orange Blossom Syrup Ingredients
* 1/2 cup sugar
* 3 tbsp water
* 2 tbsp orange blossom water
* Shelled pistachios, garnish
* Black or golden raisins, garnish
* Saffron threads, optional garnish (same note as above)

NOTES
You will also need: Medium saucepan, small bowl, mesh strainer, large mixing bowl, small saucepan, dessert dishes

INSTRUCTIONS

 
* To make the pudding: In a small dish, combine the cinnamon stick, star anise, cardamom pods, saffron and turmeric and cover with 1/4 cup hot water to bloom the spices. 

* In a medium saucepan combine coconut milk, water, sugar and salt. Bring to a boil, then reduce to a simmer and slowly whisk in the rice flour until smooth.
* 

* Add the dish of spices and stir until thoroughly combined. Cook for 15-20 minutes, stirring frequently.
* 

* Remove from heat and transfer to a mesh strainer set over a large mixing bowl. Push through with a spoon or spatula to remove any whole spices.

Divide pudding evenly between 4-6 dishes and refrigerate to cool before serving.

* To make orange blossom syrup: Combine all ingredients in a small saucepan and bring to a boil over medium heat. Remove from heat and allow to cool. The syrup will thicken upon standing.
* 

* To assemble, top the pudding with a few pistachios and raisins, then drizzle with the orange blossom syrup. If you're feeling extra fancy you can also garnish with a few saffron threads.

08/12/2020

Saffron & Lemon Srikhand Cheesecake
(serves 10-12)
For the base:
250g ginger nut biscuits (or graham crackers), crushed finely
1/3 cup melted butter
For the filling:
500g ricotta cheese
500g softened cream cheese (I used original Philadelphia)
1 1/3 cups double cream
1 ½ cups granulated sugar
1/3 cup lemon juice
1 tbsp cornflour
1 ½ tsp vanilla extract
1 ½ tsp lemon zest
¼ – ½ tsp Iranian saffron,
Method
1. Combine the crushed biscuits and melted butter and firmly pat it into the bottom of a greased 10-inch springform tin. Make sure it’s even and tightly compacted. Cover this with plastic wrap and refrigerate the whole thing.
2. For the filling: in a large bowl, beat together all of the ingredients (excluding the lemon zest and saffron) until it has thickened. Kurma suggests not to overmix this.
3. Fold in the lemon zest and saffron and place the mixture on top of the chilled biscuit base. Smooth the top down.
4. Place this in a preheated oven at 160 degrees Celsius for 1 ¼ hours or until firm and golden. If you find that the top of the cheesecake is going too brown, reduce the temperature and cook for a longer period of time.

5. Remove from the oven and allow to cool. Refrigerate for 8-10 hours before cutting and serving.

07/12/2020

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07/12/2020

04/12/2020

03/12/2020

Saffron Cardamom Cake with White Chocolate Ganache
Ingredients
1 1/2 cup purpose Flour /Maida
* 1½ Tsp Baking Powder
* Pinch Baking Soda
* 2 Eggs or 1/4 cup Yogurt
* 1 Cup Caster Sugar
* ¾ Cup Milk
* ¼ Cup Butter
* 1 tsp Vanilla Essence
* ½ tsp Almond Essence
* 1 tsp Iranian Saffron strands
* 2 Pods Green Cardamom
White Chocolate Glaze
* 200 grams or 1/2 Tin Condensed Milk/Evaporated Milk/Mithai Mate
* 100 grams of white Chocolate
* 2-3 pods of cardomom
* few strands of Saffron
* 2 Drops of yellow color
Garnish
* 5 tbsp crushed Rose Chikki
* Few Strands of Saffron

Instructions
* Mix the Flour,baking soda and powder and set aside
* Heat the milk and butter till the temperature is just above what you would be comfortable touching.
* Let the butter melt.Add the Saffron strands,Cardamom & vanilla.
* In a Bowl beat or whisk together the eggs/Yogurt and sugar till the mixture turns pale and sugar is well incorporated.
* Add the hot milk mixture to the egg mixture slowly(trickle it in).Make sure the milk is not too hot or boiling as it would curdle the eggs.Mix well.
* Add in the flour mixture next and combine well.
* Pour the batter in a prepared tin.
* Bake for 30 minutes at 180 degrees or till the skewer comes out clean.If the cake seems to be browning too much but is uncooked from inside cover it with aluminium foil and continue baking for another 5-10 minutes.
*
* White Chocolate Ganache
* Heat the condensed milk in a sauce pan along with cardamom and saffron on medium low heat.Keep stirring or the condensed milk will start burning.
* Once you see bubbles forming switch the gas off and add chopped white chocolate.
* Add 1-2 drops of yellow color to give it a glow.(Can be skipped).
* Stir the hot mixture till the chocolate is fully incorporated.Let it cool and come to room temperature before pouring on the cake.
* Garnish the cake with crushed chikki and Iranian saffron strands. #بلژیک #بلژیک🇧🇪

01/12/2020

Citrus and Saffron Loaf Cake with Orange Blossom Drizzle
INGREDIENTS/ MAKES 10-12 SLICES
1 1/2 cups (200 gr.) all-purpose flour, sifted
1  teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 cup (200 gr.) sugar
1 stick (110 gr.) butter, room temperature
3 large eggs, room temperature
zest 1 lemon (2 teaspoons)
3 tablespoons lemon juice
zest of 1 orange (about 3 teaspoons)
generous pinch of saffron
1/2 cup (100 gr.) sour cream, room temperature
1 teaspoon vanilla or seeds of half a vanilla pod
METHOD:
1. Soak saffron in 2 teaspoons of hot water for at least 1 hour to release its color and flavor. A pinch of saffron will go a long way.
2. Preheat oven to 180 C (350 F) and grease a 23×13 cm. (9×5 inch) loaf pan with butter and then line with parchment paper.
3. Sift the flour, baking powder, baking soda, and salt into a bowl and mix together to combine the ingredients. In a separate large bowl, cream together the melted butter and sugar until light and fluffy. With an electric mixer, blend in the eggs, 1 at a time, just until well combined and creamy (for about 1 minute in total.) Add the lemon and orange zest, lemon juice, vanilla, saffron, and sour cream to the egg mixture and whisk until creamy.
4. Fold the flour into the wet mixture with a baking paddle or wooden spoon just until the cake batter is smooth. *Be sure to not over mix the batter as it will result in a tough cake. Then, spread the batter evenly over your prepared cake tin.
5. Bake for 50-55 minutes until golden or until a toothpick inserted into the center of the cake comes out clean. Leave to cool for at least 15 minutes before removing from pan. Drizzle with orange blossom syrup (recipe below). Enjoy!
Orange Blossom Syrup: 
1 cup (235 ml) water
1 cup (200 g) sugar
1 teaspoon lemon juice
1/4 teaspoon orange blossom water
METHOD:
Combine all of the ingredients in a saucepan and simmer over medium heat for 5-7 minutes or until the sugar is fully dissolved. Let cool for at least 5 minutes before drizzling over the cake.
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01/12/2020

Citrus and Saffron Loaf Cake with Orange Blossom Drizzle
INGREDIENTS/ MAKES 10-12 SLICES
1 1/2 cups (200 gr.) all-purpose flour, sifted
1  teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 cup (200 gr.) sugar
1 stick (110 gr.) butter, room temperature
3 large eggs, room temperature
zest 1 lemon (2 teaspoons)
3 tablespoons lemon juice
zest of 1 orange (about 3 teaspoons)
generous pinch of saffron
1/2 cup (100 gr.) sour cream, room temperature
1 teaspoon vanilla or seeds of half a vanilla pod
METHOD:
1. Soak saffron in 2 teaspoons of hot water for at least 1 hour to release its color and flavor. A pinch of saffron will go a long way.
2. Preheat oven to 180 C (350 F) and grease a 23×13 cm. (9×5 inch) loaf pan with butter and then line with parchment paper.
3. Sift the flour, baking powder, baking soda, and salt into a bowl and mix together to combine the ingredients. In a separate large bowl, cream together the melted butter and sugar until light and fluffy. With an electric mixer, blend in the eggs, 1 at a time, just until well combined and creamy (for about 1 minute in total.) Add the lemon and orange zest, lemon juice, vanilla, saffron, and sour cream to the egg mixture and whisk until creamy.
4. Fold the flour into the wet mixture with a baking paddle or wooden spoon just until the cake batter is smooth. *Be sure to not over mix the batter as it will result in a tough cake. Then, spread the batter evenly over your prepared cake tin.
5. Bake for 50-55 minutes until golden or until a toothpick inserted into the center of the cake comes out clean. Leave to cool for at least 15 minutes before removing from pan. Drizzle with orange blossom syrup (recipe below). Enjoy!
Orange Blossom Syrup: 
1 cup (235 ml) water
1 cup (200 g) sugar
1 teaspoon lemon juice
1/4 teaspoon orange blossom water
METHOD:
Combine all of the ingredients in a saucepan and simmer over medium heat for 5-7 minutes or until the sugar is fully dissolved. Let cool for at least 5 minutes before drizzling over the cake.

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30/11/2020

Saffron Rose Milk Pudding
Ingredients
* 4 cups Cold Milk
* 1 cup Sugar
* 4 tablespoons Corn Starch
* ¼ cup Rose Water
* ¼ teaspoon saffron threads, crushed
* Raw Pistachios and rose petals, crushed, for garnish
Instructions
1. Prepare the saffron threads by warming the rose water, and stirring in the saffron threads. Allow the threads to soak until you’re ready to add them into the pudding
2. In a medium pot add the milk, stir in the sugar and the corn starch making sure to dissolve the corn starch
3. Over medium-high heat, begin stirring the milk mixture with a wooden spoon
4. You must stir the milk constantly until it boils, if you don't, the bottom of the pan will burn
5. Continue stirring until the milk is boiling, You'll notice the consistency thickening
6. Stir in the rose water and saffron threads, you will notice the milk turning yellow
7. Allow the milk to boil for 10-15 minutes on medium-low heat, while continuing to stir in the same direction
8. Remove from heat and use a ladle too spoon the saffron rose milk pudding into small glass containers
9. Allow the saffron rose milk pudding to cool, then cover with saran wrap and refrigerate for at least 3 hours
10. Remove top the saffron rose milk pudding with crushed pistachios and rose petals before serving

27/11/2020

Saffron Cardamon Flan

1 cup granulated sugar
1 12 ounce can of evaporated milk
a pinch of saffron
3 cardamom pods or 1/4 teaspoon cardamom ground
1 14 ounce can of condensed milk
1 teaspoon vanilla extract
4 large eggs
2 teaspoons orange zest
1 cup toasted pistachios, chopped
1 orange supreme
Preheat the oven to 300 degrees. Gather eight ramekins and place aside. In a medium-sized saucepan, stir together the sugar and 1/4 cup of water. Bring to a boil over medium heat without stirring. Cook for about 10 minutes, until the sugar caramelizes and becomes deep golden brown. Pour about 1 1/2 teaspoon of caramel into each of the ramekins. Swirl them around to make sure to evenly coat the bottom.

Pour the evaporated milk into a small pot over medium high heat. Add the saffron and cardamom pods. You want to bring the temperature up, but not to a boil. Cover and let steep for 5-8 minutes. Strain and let cool.

Pour the condensed milk, evaporated milk, vanilla extract and eggs into a blender and mix at high speed for a few seconds until everything is incorporated. Pour the mixture through a strainer into a bowl. Stir in the orange zest and then pour into the prepared ramekins and fill each one just below the rim. Place ramekins into a large roasting pan and pour hot water into the pan until it comes halfway up the sides of the ramekins. Cover whole pan with foil and place into the oven. Bake for 1 hour until set. Remove from the oven, uncover and let cool in the water bath for 15 minutes. Refrigerate for at least 2 hours.

Run knife around the edges and turn each custard onto a plate. Serve with toasted pistachios and orange supreme.