A PINCH OF SAFFRON
I vividly remember my visit to Mata Vaishno Devi temple where the shop owner offered saffron Tags: vindaloo, karahi, handi, dhokla, bhatura, kebab, balti, dosa, paneer, tandoori
in loose quantity. Until then I always had seen or use it in 1gm plastic packet. This is the world’s
most expensive and ancient spice which is grown in Kashmir valley and parts of Spain and
Middle Eastern countries. It is actually a spice obtained from dried stigma of the flower of
saffron crocus.
Saffron is known by different names across the world but the most commonly known has its
origin from French where it was called as safran. Italian called it zaffrano, Spanish as azafran
and India as kesar. Much of the reason to its preciousness is attributed to the fact that the
flowers are available for just one to two weeks during the end of October. Each of the flowers
has three stigma and approximately 150 flowers are required to obtain 1gm of dried saffron
threads. The entire blossom is picked before sunrise or else they wilt under sun which is not
good for good quality saffron. The stigmas are then sun-dried and also at times roasted very
slowly over charcoal under controlled condition. One may come across several cultivar of
saffron across the world governed by their own country and local laws. Spanish varieties are
prized for their mellow qualities while Italian varieties are slightly more potent than Spanish,
while the most intense varieties tend to be Iranian in origin which produce around 90% of the
world production. Indian variety, though very high grade, have banned the export of high
quality saffron.
Saffron has bitter taste but used in small quantity for its coloring properties. The exposure of
dried threads to air renders the saffron dull and brittle and it loses its fragrance. Pure saffron is
believed to have the power to colour seventy thousand times its weight.
The culinary usage of saffron is found in savoury as well as sweet preparations in Iranian,
Arabic, Central Asian, European (Spanish, Italian and French), Indian, Turkish and Moroccan
cuisine. A few strand soaked either in lukewarm water or milk and added alongwith the liquid
can transform the entire dish to a gourmet’s delight. It imparts a fragrant richness and opulence
to milk and milk based desserts, rice and meat. Kashmiris often float few strands of saffron in
their tea filled samovar should any important guests come to their home. It is also offered
sprinkled over yogurt as a dowry of every Hindu bride. It is used in Italy for risotto, Bouillabaisse
in France, Paella in Spain and Cornish cake in England.
The cheaper alternative of original saffron is powdered saffron which is usually a very low grade
of saffron often highly adulterated and lack in flavor and aroma. Even though it provides
pleasing colour but it lacks in flavor and aroma and also lack the extra visual appeal of the
threads.
One of the prized usage of saffron is in the rice where every grain of rice is coated in the golden
yellow colour and richness.
Kesari rice (Saffron flavored rice)
1 cup 2yrs old basmati rice
15-20 almonds
2 ½ cups water
10 threads good quality saffron
1tbsp warm water
Pinch salt
1tbsp ghee (clarified butter)
Method:
Blanch the almond in boiling water for 15-20 seconds, drain and put them in cold water. After
the almond has cooled down, discard the water. Peel and slice into thin slivers. Toast until crisp.
Crush the saffron lightly with the back of the ladle. Place the saffron thread in a small bowl with
warm water and leave to infuse for 10minutes. This will allow the saffron to release its colour
and aroma to the water.
Bring 2 ½ cup of water to boil in a suitably large pan. Add salt and rice and give it a light stir with
a wooden spoon. Add saffron with its liquid and boil the rice uncovered over medium heat for
about 8-10minutes until all the water has been absorbed. Check for doneness and remove from
heat.
Add ghee (clarified butter) to the rice and cover lightly with a lid to prevent the aroma of the
ghee from escaping. This also ensures that the grains separate and the rice is not soggy.
Remove from the pan to a serving bowl and fluff using a fork. Serve garnished with toasted,
slivered almond along with the choice of your favourite vegetable or meat curry.
