How to Prepare Saffron Water
Saffron water is the essential vehicle for distributing the color and distinct aroma of saffron into rice, doughs, and liquids. To make it, crush high-quality threads into a fine powder, combine with a small amount of warm water, and let it steep until the liquid turns a deep, vibrant amber.
Respect the thread
Saffron loses potency when exposed to light and air. Keep your threads in a sealed, dark container until the moment you begin.
- mortar and pestle
- small glass bowl
- teaspoon
What goes in.
- 1/2 tspsaffron threads, high-quality
- 1/4 tspgranulated sugar (optional, helps the grinding process)
- 1/4 cupwarm water (not boiling)
The importance of the grind
Grinding the threads into a fine dust increases the surface area, allowing the water to pull the color and essential oils out much faster and more completely than whole threads.
The method.
Grind the threads
Place the saffron threads and the sugar (if using) into your mortar. Use the pestle to work them into a consistent, fine powder.
Add the liquid
Pour the warm water—about 120°F to 140°F—over the ground saffron in the small bowl. Do not use boiling water, as it can dull the fragrance.
Steep
Cover the bowl to keep the warmth in and let it sit for at least 15 minutes. The water will transition from pale yellow to a deep, intense amber.
When it doesn't go to plan.
Use a glass or ceramic vessel for steeping; metal can sometimes react with the spice and alter the flavor.
If you are using this for baking, you can use warm milk instead of water for a richer base.
The saffron water can be kept in the refrigerator for up to three days, though it is best used immediately for maximum aroma.
The ones that keep coming up.
How do I know if the saffron is good quality?
High-quality saffron threads should be entirely deep red. If you see a lot of yellow or orange stems mixed in, those are just filler and contain little flavor.
Can I use more water?
You can, but the potency will be diluted. Stick to small quantities of liquid to create a concentrated 'saffron essence' that you can then add to your main dish.
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