Learn how to get the flavours of Kashmir's finest saffron!
For saffron consumption: For drawing saffron, a bowl made of zinc is the most excellent choice. Saffron will have a stronger color if rubbed saffron is combined with boiled water.
More color will be acquired from saffron if more saffron powder is used and the boiled water is hotter. Simply put, the color of the saffron will become stronger if the rubbed saffron is mixed with hot water.
Crush and soak the threads. The process of crushing and soaking saffron releases the maximum amount of flavor from the threads, so it's strongly recommended.
Take the saffron threads you intend to use for the recipe and crush them into a powder using a mortar and pestle. If you don't have a mortar and pestle, you can crumble the threads in between your fingers.
Steep the crushed saffron in warm water, stock, milk, or white wine for 20 to 30 minutes. If there's any liquid in your recipe, use a small amount of the specified liquid from the instructions.
Add the saffron and soaking liquids directly to your recipe when called for.
Toast the threads. Toasting is another common way to prepare saffron, and it's especially common for traditional paella recipes.
Place a cast iron skillet on the stove over medium heat.
Add the saffron threads to the hot skillet. Cook, stirring frequently, for 1 or 2 minutes. They should release an even stronger aroma but should not be allowed to burn.
Cool slightly and grind the toasted saffron threads using a mortar and pestle. This powder can be soaked or added directly to the recipe.