Cooking guide & FAQ
Saffron gives colour, a honeyed aroma and a slight bitterness. Most of it is released in warm liquid, so steep it before you add it to a dish.
Steeping · How much to use · Storage · Questions
Steeping and amounts
Crumble the threads between your fingers, or grind them with a pinch of sugar or salt. Cover with 2 to 4 tablespoons of warm (not boiling) water, milk or stock and leave for 15 to 20 minutes. Stir the golden liquid and the threads in near the end of cooking.
How to steep saffron
How much to use
Rice for 4 to 6 people: about 20 to 30 threads. Desserts and sweets: about 10 to 20 threads. A cup of tea or warm milk: 3 to 5 threads. These are starting points. Strength varies by lot, and too much saffron tastes bitter.
Questions
Real threads are trumpet-shaped at one end. In warm water they release a golden-yellow colour slowly while the thread stays red; fakes often bleed red dye quickly. The only reliable check is a laboratory test.
How can I tell real saffron?
Storage, delivery and online orders
Keep saffron airtight, dry, dark and cool, but not in the fridge. We are based in Melbourne with no shopfront, and arrange delivery or pickup with each order. We do not sell online yet.
Contact
Questions about our saffron, samples or trade supply? Email or call us. We usually reply within one business day.
Phone or Chat on WhatsApp
DAWLAT GLOBAL IMPORTS & TRADING
Our saffron brand: DAWLAT — Golden Saffron of Herat
ABN 36 686 843 807 · Melbourne, Victoria
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