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Saffron custard dessert

saffron Recipes

 

 

Ingredients:

Custard powder: 3 tablespoonfuls

Milk: 3 glasses

Sugar: 3 tablespoonfuls

Butter: 1 tablespoonfuls

Cream: ½ of a glass

Brewed saffron: 2 tablespoonfuls

 

Recipe: Pour the milk, sugar, and custard powder into a pot and put the pot on mild heat and mix for the mixture to be uniform. Add the cream and brewed saffron then. To prepare the saffron solution, mix the ground saffron with a few spoonfuls of boiling water and put the solution on steaming water for a few minutes to brew.

 

Continue mixing the materials so that they cook slowly and solidify, and then pour the custard into a mold or container of your choosing and place it in a refrigerator for one hour to cool. Decorate the cooled custard with pieces of fruit, cream, etc. and serve it.  

 

Points: Tinned custard powder is available in supermarkets.

Saffron grilled chicken

Saffron Recipe:

Saffron grilled chicken:

Ingredients:

Chicken breast: 5

Onions: 2

Yoghurt or liquid oil: ½ of a glass

Fresh ginger: 1 small piece

Brewed saffron: 1/3 of a glass

Lemon juice: 5 tablespoonfuls

Large tomatoes: 4

Butter: as needed

Salt and black pepper: as needed

Saffron grilled chicken

Recipe: Chop onions and pour them into a bowl. Cut chicken breasts into wide strips, divide each strip into two parts in the middle, and add them to the onions.

Read more: Saffron grilled chicken

Saffron Recipe(Saffron chicken Tahchin)

:Saffron Recipe

1. Saffron chicken Tahchin

 

Ingredients:

Rice: 3 glasses

Eggs: 3

Barberries: 1 glass

Strained yoghurt: 1 glass

Chicken breast: 2

Butter: 5 tablespoonfuls

Oil: ½ of a glass

Brewed saffron: 5 tablespoonfuls

Salt and pepper as needed

SAFFRON Recipe (CHIKEN  SAFFRON)

Recipe: Pour the rice with a few glasses of water and some salt into a pot and heat the mixture to boil. Drain the rice with lukewarm water (at the time that if you press the grains of rice between two of your fingers the outside parts are soft and the inside a little raw).

 

 

Cook the chicken with 3 glasses of water with salt and pepper on mild heat for the water to evaporate. After the chicken is cooked, slice it, soak the barberries in water for 2 hours, and then melt 2 tablespoonfuls of butter and add it to the chicken.

 

Divide the drained rice into two parts. Mix one part with the eggs, strained yoghurt, 6 tablespoonfuls of brewed saffron, and half of the oil, and the other part with three tablespoonfuls of the brewed saffron, a little salt, and the other half of the oil.

 

Grease the walls of the pot, pour the half containing the eggs into it, and press it well with a skimmer to compact the materials well, and pour in one layer of the sliced chicken together with some of the fried barberries. Put the rest of the rice containing the eggs o the previous layer and press for the materials to become consistent.

 

Pour the rest of chicken slices and the fried barberries on the next layer, add the rice containing saffron onto the chicken, press well, and melt the rest of the butter and pour it on the rice. Put the pot on mild heat. Depending on the type of heat, it will take one to two hours for the Tahchin to be ready to eat.

 

You must know the most important part of the Tahchin is the browned bottom part. After preparing the Tahchin, turn the browned part over or divide it into parts and serve them separately. Decorate the surface of the Tahchin with the fried barberries.

 
 

Saffron masghati

Saffron Recipe

 

Saffron masghati

 

saffron Recipe

 

Ingredients

Starch: 300 grams

Sugar: 600 grams

Butter: 250 grams

Cold water: 8 glasses

Rosewater: 1 glass

Lemon juice: 3 tablespoonfuls

Almond slices and brewed saffron as needed

 

Recipe: Mix the starch with the water to be dissolved completely and pass the solution through a strainer to become uniform and homogeneous. Warm a pot using mild heat and pour the dissolved starch into the pot. Add the sugar and the saffron solution and stir for the starch to thicken.  

 

After the starch solidifies, add the rosewater and butter and mix them together. Remove the mixture from the stove, pour it into a greased mold, and spread it. Pour pistachio powder on the surface and put the mold in a refrigerator for the masghati to solidify, and then cut it into slices and serve it.

 

Notes:

-          Use mild heat so that the masghati does not become dry and hard.

-          You can use almond slices, coconut powder, etc. instead of pistachio slices.

-          Dissolve the ground saffron in a glass of lukewarm boiled water to prepare the saffron solution

 

 

 

Saffron Dessert (Shole Zard)

Saffron Dessert (Shole Zard)

 

 

Ingredients:

Rice: 2 glasses

Sugar: 1 glasses(Palate Option)

Rosewater: 1 glass

Salt: 1 teaspoonful

Butter: 100 grams

Ground saffron: 1 teaspoonful

Almond slices: ½ of a glass

Pistachio and cinnamon powder as desired

Recipe

Wash the rice the night before several times and let it soak in 1 glass of rosewater and 3 glasses of water overnight.  

To prepare the Shole Zard, first pour 5 glasses of water in a pot and heat it on a stove to boil. Then add the mixture of drained rice and rosewater to the pot and stir until the mixture boils, and remove the foam on top with a skimmer. Continuously stir the rice so that the bottom part is not browned, and use mild heat to cook the rice. 

After the rice is half cooked, add the sugar and continuously stir the mixture; otherwise, the bottom part of the Shole Zard is easily browned. If the Shole Zard is hardened, you can add some boiling water to it.

After the sugar is dissolved, add the almond stripes (which were soaked in rosewater for 3 hours) and the ground saffron to the Shole Zard.  Mix well and stir for the Shole Zard to thicken, and when it is cooked, add the butter. Pour the prepared Shole Zard in a bowl, after 10 minutes decorate its surface with pistachio powder and cinnamon, and let it cool. 

Points: For the water in the Shole Zard not to be noticeable, it is better to leave the Shole Zard on the stove at mild heat, or use a flame spreader, for another hour so that it is completely cooked and the excess water in it evaporates.

 

As for sugar used, it can be increased or decreased depending on your preference.

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