Recipes

Zaran Saffron
Saffron Pannacotta w/ Pistachio Crumble

Saffron Pannacotta w/ Pistachio Crumble

Ingredients (Serves 6-8) For the Pannacotta 1 cup half and half (else use whole milk) 1 tbsp unflavored gelatin  2 cups heavy cream 1/2 cup sugar 8-10 strands of zaran saffron (add a pinch of sugar and crush the stands to a fine powder in mortar pestle) Whipped Cream to serve For the Pistachio Crumble 1/2 cup plain flour 5 tbsp raw pistachios, coarsely crushed5 tbsp unsalted butter, chilled and cubed1/3 cup granulated sugar Method Making the Pannacotta In a small saucepan, add half and half, sprinkle gelatin over it and let stand for 5 minutes to soften. Put the...

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Zaran Saffron
Jalebi

Jalebi

Ingredients (Makes 20-25 Jalebis) For the Jalebi 1 + ¼ cup all-purpose flour 1.5 tbsp cornstarch 1.5 tbsp besan (fine ground gram flour) 1/3 cup whole plain yogurt, whisked, at room temperature  1 cup water (or more if needed) 1 tsp baking powder 8-10 strands of zaran saffron (add a pinch of sugar and crush using a mortar pestle to a fine powder) Oil for frying (You can add 1/3 cup ghee to it for a nice aroma) For the Sugar Syrup 2 cups granulated sugar 1 cup water 1 tsp fresh lemon juice 4-5 zaran saffron threads (add a pinch of sugar and crush using a...

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Saffron Poached Pears

Saffron Poached Pears

SAFFRON POACHED PEARS By: Kristina Todini, RDN Saffron Poached Pears, a simple and seasonal fall and winter baked fruit dessert with saffron, apple cider vinegar, cinnamon, and brown sugar. This delicious and easy recipe proves saffron isn’t just for savory foods! INGREDIENTS: 4 bosc pears, peeled and halved 4 cups water ½ cup apple cider vinegar ¼ cup brown sugar ½ teaspoon saffron 1 cinnamon stick     INSTRUCTIONS: Combine water, apple cider vinegar, brown sugar, saffron, and cinnamon stick in a large pot and bring to a boil. Add bosc pear halves and reduce liquid to a simmer. Cook...

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Zaran Saffron
Dark Chocolate Saffron Mousse

Dark Chocolate Saffron Mousse

By: Beverly Kumari, www.nouveauvanguard.com INGREDIENTS 1 cup dark cocoa powder 1 8 ounce can of coconut milk (dense coconut milk) A few threads of Zaran Saffron 1/2 cup of Karo Syrup/Maple Syrup if you are a vegan 1/4 cup Chia Seeds  INSTRUCTIONS Place all ingredients into a high speed blender, and blend until all ingredients are well incorporated and the mousse is smooth without lumps. The mousse should have the consistency of gravy. Place the mousse into individual ramekins, or cordial glasses and refrigerate for at least 3 hours until mousse has set. Garnish top with saffron threads and edible...

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