Cooking With Saffron


At ISC, we believe that we must eat good to do well. The best quality and natural foods are needed for our valuable body. Yes, our health is our wealth!

Good-quality saffron comes from many parts of the world. Iranian saffron (often called Persian)is the best choice, because of strong strands and the process.

Persian saffron is growingorganic. There is not any chemical fertilization. Iranian farmers planting traditionally but the processing is with the latest technologies.

Saffron Cake

You may ask that how do I cook with saffron?

Saffron threads must be steeped. For every teaspoon of saffron used, add 3 teaspoons of water or other liquid (like stock) that will be used in the recipe ( or use a pinch of saffron per cup of liquid, which is usually all that’s required for a dish). Let the saffron soak for a minimum of 20 minutes—preferably about two hours. Although you can leave the saffron to steep for up to 12 hours, remember the longer they soak, the more intense in flavor they become. Add this liquid with your other ingredients, near the end of the cooking.

You may also grind saffron threads with a pedestal and mortar before using.

Remember that the flavor of the saffron will be more intense the next day, so use sparingly in anything that sits overnight.
One easy way to explore saffron is to add just a pinch to your stews or soups that will serve up to six people.

Saffron is considered especially appropriate for risotto, paella, tomato-based sauces, rice, kebab, biryani, beef stews, tea, bread and cakes. If your recipe calls for threads and you’re using saffron powder, remember that 1/2 teaspoon of threads equals 1/4 teaspoon of saffron powder.

Never use wood utensils when working with saffron, since they’ll absorb all the spice’s flavor.
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