Saffron Water

Saffron water, a must-have in my freezer!

Hot water cascades into a white ceramic bowl, infusing it with the rich amber tones of vibrant saffron.

Saffron is one of the most treasured spices in Persian cooking, and having it ready to go makes weeknight cooking so much easier. Instead of grinding and blooming saffron each time, I love making a batch of saffron water ahead of time and keeping it in the freezer. It’s rich, fragrant, and ready to scoop whenever I need it for rice, stews, or marinades.

What is Saffron?

Saffron is often called “red gold” and is one of the most prized spices in the world. It comes from the delicate stigma of the crocus flower, which blooms for only a few weeks each year. Each flower produces just three tiny threads of saffron, and it takes thousands of flowers to make even a single ounce. That’s why saffron is considered so rare and valuable.

For centuries, saffron has been cherished in Persian cuisine for both its flavor and color. Its deep golden hue and earthy, floral aroma instantly elevate any dish. Beyond cooking, saffron has been used historically for medicinal purposes and as a natural dye.

You’ll see saffron in many of my recipes, like my Zereshk Polo Morgh (Persian Barberry Rice with Chicken) Where it brings the rice and chicken to life with its fragrance and color. It’s truly a spice that transforms a dish into something special.

Ingredients For Saffron Water

• 4 tbsp saffron threads (fresh, preferably from Iran)

• A few ice cubes

• 1/2 cup hot water

Instructions:

1. Grind the saffron: Using a mortar and pestle, grind or pulverize the saffron threads until they become a fine powder.

2. Bloom with ice: Transfer the ground saffron into a small bowl. Add a few ice cubes and let them slowly melt into the saffron.

3. Add hot water: Pour the hot water over the mixture and stir gently. This helps release the vibrant color and aroma.

4. Cool and store: Once cooled, pour the saffron water into a freezer-safe container. Place in the freezer for future use.

5. Use as needed: When you’re ready to cook, scoop out as much saffron water as you need and add it directly to your dish. No defrosting required.

This simple method keeps saffron ready at all times, so you can easily add it to rice, chicken, or stews without any extra steps. It’s a little kitchen trick that saves time and ensures your dishes always carry that signature Persian flavor.

For more Persian-inspired recipes and kitchen tips, follow me on Instagram @pilatesbyyas!