Saffron

Saffron is one of the most treasured spices in the world, and here at Ayoub's - We're pretty certain we have some of the best in the world! 

Harvested from the pistons of crocus flowers, saffron has a floral, bright flavour that infuses many of our most signature recipes. It's a wonderful addition to savoury or sweet cooking and gives dishes a beautiful golden colour.

Preparation

1. STEEP a pinch in hot water for 20 minutes min.
2. CRUSH into a powder using a pestle and mortar
3. TOAST threads in a heated pan

• Heat releases the flavour and draws out the colour
• Substitute water for milk, white wine, broth, or stock
• Add liquid or powder to your recipe (usually at the end of cooking).

Quick Recipe Ideas

Milan, ITALY

For a simple, authentic and creamy Italian risotto, combine saffron with

chicken broth and white wine.

Valencia, SPAIN

Said to be the key ingredient for a traditional Spanish paella, add

saffron to your chicken stock (with bay leaf, white wine, and paprika).

Marseilles, FRANCE

For a true French bouillabaisse (a traditional French fish stew), substitute

your fish stock with saffron and boiling water (others go with orange

juice or sherry instead).

Calcutta, INDIA

For a mouthwatering Indian biriyani, toast threads in a heated pan; add to

a cup of warm milk; set aside for three hours; drizzle in streaks before

the final 30-minute simmer.

Cooking

Saffron will add unique flavour and colour when preparing:

• a host of rice dishes (particularly long-grain)
• meat or seafood (e.g., crab/fishcake mixtures) dishes and sauces
• desserts (e.g, ice cream, cakes, cookies, biscotti, rice pudding)
• coffee with cardamom for an authentic Middle Eastern hot drink
• sauces (e.g., mayonnaise) or as an accompaniment to a main course
• just about any curry
• soups, broths, and stews
• bread (yes, even bread; e.g., British braided bread and Swedish buns).