Despite its high price, a pinch of saffron goes a long way. Saffron releases its flavor and aroma when wet. Our recipes on the blog generally call for "Brewed Saffron." Brewed Saffron To prepare "Brewed Saffron" take a big pinch or two of saffron threads. Grind the threads using a mortal and pestle. Add 1/2 … Continue reading Saffron 101
Khoresh-e-Fesenjoon is one of my favorite Persian dishes, and it is surprisingly one of the simpler recipes. It is made with pomegranate molasses and can be quite tart. This recipe adds pumpkin purée and maple syrup to add a hint of sweetness. Khoresh-e-Fesenjoon is traditionally made with meat (chicken or meatballs). While we typically replaced … Continue reading Khoresh-e-Fesenjoon (Persian Pomegranate and Walnut Stew)
