HOW TO BREW SAFFRON
Saffron is the most expensive spice in the world that has an extraordinary colour, taste and smell, this spice is used in most Iranian dishes and also in some Indian dishes. To have quality saffron, buy saffron that does not contain yellow.
BREWING SAFFRON
To brew saffron, it is better to grind the saffron a lot and grind it completely so that it gives a better colour. You do not need to grind saffron with sugar. If you do this, add more saffron when brewing because it is mixed with sugar.
There are several ways to brew saffron. You can pour the powdered saffron into a cup or teapot for brewing saffron and pour some boiling water into it and place it on your rice while brewing so that the saffron brews by brewing rice.
Another way is to mix saffron with boiling water and close it or put it next to the gas, or if you are sure that the dish is unbreakable, put it on a low flame samovar.
One way that saffron can have the most colour is to pour the ground saffron into a cup and put a piece of ice on it and let the ice melt, and then pour some boiling water on it and put it in it. Let this method cause saffron to have a lot of colours. But it takes more time than other methods.
Way and method of brewing saffron, brewing saffron with ice
Prepare brewed saffron with ice
If you are in a hurry and you want saffron to give a lot of colours. Pour the saffron into a cup and pour some boiling water on it, and then put a piece of ice in it and put it in a warm place or next to the gas to melt the ice. Putting ice in it causes suspicion and causes saffron to give more colour and find a clear colour.
Methods of preparing brewed saffron, ways and methods of brewing saffron
TIP FOR PREPARING BREWED SAFFRON
Never add more water to saffron than saffron because it is watery and has a little colour. If the water is high, your rice will get wet when you want to use it for rice.
If the amount of saffron you brew is high, close it and put it in the freezer so that it does not spoil and you can keep it for a long time. And take it out of the freezer a few minutes before consumption.
Always try to grind saffron as much as used before using it, or if you grind more, keep it in a closed container so that it does not lose its aroma.