Saffron rice

Saffron Recipes

Saffron Recipes

Saffron can be used in cooking for beautiful flavouring but also to add a yellowish colour which is deeply aromatic. We have selected our top favourite recipes which are simple to prepare and make most use of the precious Saffron strands.


1. Saffron Rice

This is one of our top favourites due to how easy it is to prepare which can be a great addition alongside a curry. The ingredients needed and steps required are very simple. 


Total time required: 25 mins


  • 5-6 strands of Saffron
  • 1 cup of basmati rice
  • 1 and 1/2 cups of hot water
  • 2 spoon butter
  • Pinch of salt (according to taste)



Start with placing the Saffron strands in a small bowl with bit of boiling water


Add butter into a saucepan followed by rice and salt. Let cook on medium heat until the butter is fully absorbed but make sure your rice doesn’t turn brownish


Add water along with Saffron from the small bowl. Cover the saucepan and let it cook on low hear for about 20 minutes. You can stop the process earlier if all the liquid has been fully absorbed. 



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2. Saffron Custard mini Knafeh

This recipe from Shadi Faleel is incredible! One of the most delicious desserts which is not only a delight to the taste buds but also to eyes with curiosity!


Here is what you need:


For Saffron Custard:
  • 2 cups of milk
  • 3 tbsp instant custard powder
  • 1 tbsp unsalted butter
  • 5 tbsp sugar
  • Few strand of saffron crushed and soaked in hot water

For knafeh nest

  • 200g kataifi dough finely chopped
  • 6 tbsp pure ghee
  • 1/2 tsp Saffron colouring
Garnish with ground pistachios, rose petals and few saffron strands.


Add ghee and saffron colouring to the finely chopped/shredded kataifi dough and mix/rub until well combined.


Scoop down 1/2 cup or a little more of the dough into muffin trays and press it
down using a small glass or scoop until it forms into a 1/2 cm thick nest.


Bake for 20 mins on 180°C. Rest for 5 mins and gentle remove from the
muffin tray using a palate knife.


Meanwhile, add all the ingredients for the custard into a sauce pan. Bring it to a boil while stirring and turn off the flame once thickened and gets to a custard consistency.


Set aside until it cools down. Transfer the custard into piping bag and fill in the knafeh nests with saffron custard and garnish with pistachios.


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