SAFFRON ICE CREAM

 

1/2 Cup Sugar

2 Tbsp Cream (Whip Cream)

1/4 Tsp Saffron (Zafran)

1/2 Liter Milk

1/4 Cup Rose Water

1 Tsp Salep Pistachios

 

PREPARATIONS:

1- Soak 1/4 tsp saffron for 20 minutes.

2- boiling water.

 

DIRECTIONS:

1- Pour 2 tbsp cream into a plate, spread the cream across the plate evenly and put it in freezer for 2-3 hours.

2- Boil the milk and pour it into a bowl.

3- Add the saffron and rose water to the bowl and stir.

4- MIx the sugar and the salep in a separate bowl then add it to the milk bowl gradually while stirring.

5a - Place the bowl in a large ice-filled bowl and keep stirring for half an hour. fill with more ice if needed. Put the bowl in refrigerator for half an hour and repeat the above step until it becomes creamy or resembles ice cream.

OR

5b- Pour the mixture into a ice cream making machine and churn for 20 minutes or until resembles ice cream.

6- put the ice cream in a container and freeze it for at least 3 hours before serving.

7- Smash the frozen cream (Step 1).

8- Sprinkle the ice cream with pistachios and frozen cream when served.

 

 

 

 

 

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Saffron Brittle

 

Ingredients:

1/4 tsp saffron
1 Cup Sugar
1/2 Cup light syrup
1 Cup salted Peanuts
1 Tbsp. Unsalted Butter
1 Tsp Baking Soda
1/3 Tsp salt vegetable oil

 

PREPARATIONS:
Soak saffron with 1 tbsp. of boiling water for half an hour.

 DIRECTIONS:
Combine sugar, light syrup and saffron water in a small pot, stir well. While stirring, Heat the pot over medium heat until the mixture is thickened. Stir in peanuts and salt, stir and continue the heat for few more minutes. Add butter and baking soda to the pot, stir until well mixed. Spray a cookie pan with vegetable oil and transfer the brittle batter
Fill the empty pot with water as soon as the batter is transferred to the cookie pan or it will be very hard to get the dried batter off the pot later. Spread the batter to as thin as you'd prefer. Allow 15 to 20 minutes for the brittle to dry hard.  Break the brittle sheet into small pieces.

 

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Fish in Saffron Sauce
(serves 2)

 

Ingredients:

300 grams white fish fillet
180 ml yoghurt
1/2 tbs flour
250 ml coconut milk
1 cube of fish stock
.25 grams of saffron threads(1 package)
1 tsp chili sauce yo taste
a pinch of salt

DIRERCTION:

 Slice the fish in bite size portion and season with salt.
 In a low wide pot, mix yoghurt, flour, coconut milk, stock cube, saffron and chili sauce.
Bring to boil then add the fish.
 Cover and simmer on low heat for 6-7 minutes.
Serve the fish saffron with white rice.

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Sholeh Zard (Rice pudding)

 

Ingredients:

2/3 cup Basmati rice
2 cups water

3-4 tablespoons butter

1-1 1/2 cups sugar

2 tablespoons rosewater

Large pinch saffron

Silvered almonds (optional)

 

DIRECTION

Rinse the rice and place in medium-sized pot. Add water and butter and cook over low heat, stirring occasionally so that the rice does not stay whole. Smash with the back of a fork if necessary, and add more water if needed. Once the rice is cooked, add sugar (taste as you add the sugar in stages so it is not too sweet). Cook some more until sugar melts and the rice pudding thickens. Stir in rosewater. Add the crushed saffron to the pudding. (You may rub the saffron mixed with a tablespoon of sugar with the back of a spoon so it is crushed well.) Add a handful of slivered almonds. Simmer for a while. Note: you may adjust the pudding by adding water or boiling on higher heat if necessary to acquire the desired thickness. Put the pudding in serving dishes and decorate with cinnamon to create an interesting pattern on it. If desired, cut a stencil from paper to print a pattern on its surface. Can be served warm or chilled.