Zaran Saffron Cookbook by zaransaffron

Zaran Saffron Cookbook

Table Of Contents Food Chicken Khorma

Cream Pasta

Saffron Chickpea

Dessert Saffron Panna Cotta Jalebi

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Dark Chocolate Saffron Mousse

Saffron Poached Pear

Golden Milk

Our Story

Chicken Khorma 40-45 mins

with Saffron Ingredients

• 2lb (1 kg) chicken pieces, bone in • 2 tbsp lemon juice • 1 tsp Red chilli powder • 1.5 tsp salt • a generous pinch of zaran saffron • 1 tablespoon warm milk • 12-15 whole cashews • 4 cloves • 4 green cardamom, seeds only • 1/2” cinnamon stick (see notes) • 1 small twig of mace (can be skipped if not available) • ½ teaspoon fennel seeds • 1 large bay leaf • 3/4 cup fried onions (store bought or homemade(see notes on

4-5 Servings

Procedure 1. Wash the chicken pieces and pat completely dry using a paper towel. Mix up lemon juice, Qchicken. Marinate for at least 4 hours or upto 8 hours, refrigerated. 2. Before beginning to cook, take out the chicken from the refrigerator (at least 1 hour prior) and let sit on the kitchen counter. 3. Begin by grinding the saffron thread with a pinch of sugar. Soak the ground saffron in 1 tbsp warm milk. 4. Dry roast the cashews, cloves, cardamom, cinnamon, mace (if using),fennel in a skillet. In a blender, grind together the fried onions, cashews and spices to make a paste. Add little water if needed during grinding. 5. In a heavy bottomed pot, heat up the ghee on medium low; sear the chicken pieces (in batches) on all sides. Take out once the pieces are browned on

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how to make at home) 6 tablespoon ghee 2 teaspoon ginger garlic paste 2 teaspoon kashmiri red chilli powder or paprika (adjust to tolerance) 1.5 teaspoon coriander powder Salt to taste 2/3 cup plain whole yogurt, whisked 1/3- 1/2 cup water (or more depending on desired consistency of sauce) 1-2 teaspoon sugar 5-6 tablespoon heavy cream 2 tablespoon golden raisins Fried nuts, for serving

all sides. To the remaining ghee (or add another tablespoon if needed), add the bay leaf, let crackle for 5 seconds and then add the ginger garlic paste. Let sauté about 10 seconds or till you smell the aroma. 6. Next add the ground onion paste, coriander powder, kashmiri chilli powder and salt. Sauté for 8-10 minutes on medium low minutes until the oil starts to separate. Then, reduce the heat to lowest, wait for a minute and then add the whisked yogurt. Do not stir immediately, otherwise the yogurt will curdle. Slowly stir around to mix yogurt with everything else in the pot. Cook the yogurt along with the rest of the spice paste for 5-7 minutes on medium low heat until you see oil separating again on the sides. 7. Set the stove to medium and then add the seared chicken to the pot and begin to toss it around. Let the chicken cook without covering for about 5-7 minutes together with the spice paste.

Before you cover the pot, reduce the stove to medium low and then let the chicken cook in its own juices for 20-25 minutes. Check once or twice in between to make sure that the chicken is not sticking to the bottom of the pot. Add a splash of water if it’s sticking. 8. Next, after about 25 minutes, when the chicken is 95% cooked, add the water depending on the desired consistency of sauce (I add 1/3 cup water to start with) along with sugar. At this stage, also check and adjust the salt. Let cook for another 15 minutes till chicken is cooked through. Add the heavy cream, saffron soaked in milk and raisins next. Let simmer (not boil) for 5-8 minutes on very low heat till the cream is mixed in. Once done, put off the heat and let rest covered for 2 hours. 9. Warm up, garnish with fried nuts and serve.

Cream Pasta 5-10 mins

with Saffron

4 servings

Ingredients

Procedure

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1. Set a large pot of salted water on the stove to bring to a rolling boil. 2. In a medium skillet, on medium low heat, melt the butter. 3. Add the whole clove of garlic and let the garlic flavor infuse for 15-20 second. Move around the garlic, to make sure that it does not burn. 4. Once water is boiling, add the pasta to the pot and cook per package instructions. 5. Next, add the chopped shallot to the skillet and stirring continuously cook for 1.5 - 2 minutes till they are soft and translucent but not brown. 6. Next add the heavy cream. Simmer on medium low heat for 2-3 minutes till it begins to thicken. Stir in the lemon juice followed by ground saffron. Stir the sauce to incorporate the saffron. 7. Reserve ½ cup of pasta water and drain the cooked pasta. 8. Tip the pasta in the skillet and add salt and pepper to taste. Use ¼ -1/2 cup pasta water as needed to adjust the consistency of the sauce. 9. Pick out and discard the garlic clove. Mix in the parmesan and scatter chopped parsley. Serve warm.

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1 lb pasta 4 tbsp butter 1 clove garlic 2 tbsp chopped shallot ¾ cup heavy cream 8-10 strands of zaran saffron (add the strands to mortar pestle with a pinch of coarse salt and grind to a fine powder) ½ tsp fresh lemon juice 1 tsp lemon zest 5 -6 tbsp grated parmesan salt & pepper to taste

Saffron Chickpea & Chard Hash with Sunny Egg

15 mins.

2 servings

Ingredients

Procedure

• 2 tsp olive oil • 1 can (10 oz) chickpeas, drained • ½ red onion, chopped • 1 garlic clove, minced • ½ tsp saffron • juice of ½ lemon • salt and pepper to taste • 1 cup red chard, chopped • 1 tbsp butter • 2 eggs

1. Heat olive oil in a large cast iron skillet or pan over medium heat 2. Add chickpeas and red onion, cooking 2-3 minutes or until onion begin to soften 3. Add minced garlic, saffron, lemon juice, and salt and pepper and then chard. 4. When the chard starts to wilt, push the hash to one side of the pan and melt butter and turn heat to medium-low. 5. Crack 2 eggs on top of melted butter and slowly cook until sunny side up, or until whites are cooked throughout but yolk is still runny. 6. Plate egg on top of chickpea hash, top with parsley and enjoy!

Saffron Panna Cotta with Pistaachio Crumbles

4-6 hours

6-8 servings

Ingredients

Procedure

• 1 cup half and half (else use whole milk) • 1 tbsp unflavored gelatin • 2 cups heavy cream • 1/2 cup sugar • 8-10 strands of zaran saffron (add a pinch of sugar and crush the stands to a fine powder in mortar pestle) • Whipped Cream to serve • 1/2 cup plain flour • 5 tbsp raw pistachios, coarsely crushed • 5 tbsp unsalted butter, chilled and cubed • 1/3 cup granulated sugar

1. In a small saucepan, add half and half, sprinkle gelatin over it and let stand for 5 minutes to soften. Put the saucepan on the stove and heat gelatin mixture over low heat continuously stirring for 5-6 minutes. Don’t let it boil. 2. Once the gelatin has dissolved, add the heavy cream and sugar, and let cook again on low heat, continuously stirring till the sugar has dissolved. Switch off the heat. Let the mixture stand for 2 minutes and then add the ground saffron. Mix together and divide the cooked cream mixture into serving bowls/ramekins. Let cool to room temperature. Chill the pannacotta covered, for at least 4-6 hours until set. 3. Serve as it is or run a sharp knife around the edges and invert the on a serving plate. Top with whipped cream and sprinkle a tablespoon of pistachio crumble as instructed in the following: 4. Preheat oven to 350 F. Line a baking tray with parchment paper. Place the flour, pistachios, butter and sugar in a medium bowl. Use your fingertips to work the butter into the mixture until the mixture contains large and small crumbs. 5. Spread the mixture in a thin layer on the tray. Bake for 15-18 minutes until the crumble is slightly brown on the edges. Remove from the oven and cool down completely before use.

Jalebi recipe 35 - 40 mins

20-25 servings

Ingredients

Procedure

• For the Jalebi • 1 + ¼ cup all-purpose flour • 1.5 tbsp cornstarch • 1.5 tbsp besan (fine ground gram flour) • 1/3 cup whole plain yogurt, whisked, at room temperature • 1 cup water (or more if needed) • 1 tsp baking powder • 8-10 strands of zaran saffron (add a pinch of sugar and crush using a mortar pestle to a fine powder) • Oil for frying (You can add 1/3 cup ghee to it for a nice aroma) • For the Sugar Syrup • 2 cups honey or maple syrup or agave • 1 cup water

1. In a large bowl, sift the all purpose, cornstarch and gram flour. Add the yogurt. Now slowly start adding water and whisking to make a lump free smooth batter. You might not need an entire cup of water. When the batter is dropped from a height, it should flow smoothly like a ribbon. Mix up and let the batter rest for 2 hours on the kitchen counter. 2. 10 minutes before you are ready to fry up the jalebis, in a wide pot, place the sugar and water and bring to a boil. Once the sugar syrup is boiling, reduce the heat, let simmer for 7-8 minutes. We are not looking for any string consistency here but if you take a tiny drop of syrup in between your thumb and pointer finger, it should feel sticky and not watery. Once the sugar has simmered, add lemon juice, stir and put off the heat. Wait for 2-3 minutes and then add ground saffron strands to the sugar syrup. Mix well. Let sit near where you will fry up the jalebis. Keep the syrup warm. 3. Add baking powder to the batter followed by ground saffron. Slowly incorporate to make a smooth, lump free batter. Pour the batter into a squeezable bottle with nozzle.

â&#x20AC;˘ 1 tsp fresh lemon juice â&#x20AC;˘ 4-5 zaran saffron threads (add a pinch of brown sugar and crush using a mortar pestle to a fine powder)

When you squeeze the batter out of the nozzle, it should come out like toothpaste from a tube. If you feel that the batter is thick, transfer back to the bowl and add a little water for the right consistency or if the batter is thin, add a couple of tablespoons of flour and mix gently so that there are no lumps. 4. In a wide shallow pan, pour 2-3 inches of oil +ghee and let heat up on medium heat. 5. To test the right temperature of oil, drop a small quantity batter in the oil, it should come up sizzling to the top but not change color. Squeeze the batter out of the nozzle, applying constant pressure and making concentric circles in the oil and sealing them while working from inside towards outside. 6. Do not fry more than 3-4 jalebis in a batch. Once you have piped the jalebis in hot oil, in 3-4 seconds they will come floating up, flip and let turn golden on the other side too. Once golden, take out the hot oil, tilting the frying spoon so that excess oil is drained. 7. Add the fried hot jalebis to the warm syrup. Let soak for not more than 20 seconds and take out with the ladle tilting it to drain excess syrup. 8. Fry up all the jalebis in the same manner and soak in syrup. Serve warm with cold unsweetened yogurt or as it is.

Dark Chocolate Saffron Mousse 35 - 40 mins

Ingredients • 1 cup dark cocoa powder • 1 8 ounce can of coconut milk (dense coconut milk) • A few threads of Zaran Saffron • 1/2 cup of Karo Syrup/ Maple Syrup if you are a vegan • 1/4 cup Chia Seeds

20-25 servings

Procedure 1. Place all ingredients into a high speed blender, and blend until all ingredients are well incorporated and the mousse is smooth without lumps. The mousse should have the consistency of gravy. 2. Place the mousse into individual ramekins, or cordial glasses and refrigerate for at least 3 hours until the mousse has set. 3. Garnish top with saffron threads and edible flowers.

SAFFRON POACHED PEARS 35 - 40 mins

20-25 servings

Ingredients

Procedure

• 4 bosc pears, peeled and halved • 4 cups water • ½ cup apple cider vinegar • ¼ cup brown sugar • ½ teaspoon saffron • 1 cinnamon stick

1. Combine water, apple cider vinegar, brown sugar, saffron, and cinnamon stick in a large pot and bring to a boil. 2. Add bosc pear halves and reduce liquid to a simmer. Cook for 15-20 minutes, or until pears are cooked and soft throughout. Remove pears and set aside on serving dish. 3. Turn heat to high and reduce liquid until it forms a thick or syrupy consistency. Remove pot from heat, drizzle liquid over pears, and serve.

Golden Milk 15 mins

2 servings

Ingredients

Procedure

• 8-10 strands of Zaran Saffron • 2.5 cups of milk or any plant based milk • 1/2 tsp ghee or coconut oil • 1 tablespoon of fresh turmeric root, grated (or substitute with 1.5 tsp ground turmeric) • 1/4 to 1/2 teaspoon of black pepper, crushed • Sweetener of choice (Honey or Sugar)

1. Add saffron threads with a pinch of sugar to a mortar - pestle and grind to a fine powder. Pour 1 tablespoon of warm milk and let saffron infuse. 2. Put the rest of the ingredients (except the sweetener) into a small saucepan and bring to a light boil. Whisk to combine. Reduce the heat to low and let simmer for 10-12 minutes. Once the color is deeper, switch off the stove. 3. Strain into serving cups. Pour in the infused saffron milk and sweeten to taste with sugar, maple or honey. Stir to mix. Garnish with a small pinch of Saffron threads. 4. Enjoy while still warm. The milk is slightly spicy, bold and has an earthly flavor, not to mention how the premium saffron strands enhance the color to be truly “golden” This recipe is designed to enhance its anti inflammatory and immunity boosting advantages.

Our Story Saffron is without a doubt one of the world’s most historically significant and desired substances. The importance that Saffron holds to Persian cuisine cannot be overstated. This unique spice has enjoyed a special place in Persian art, trade, and medicine, forging an inseparable bond to Persian culture. To truly understand saffron’s significance, one must have an understanding of its history and cultivation.

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To begin with, saffron is quite ancient. Cave paintings found in Persia dating back to as much as 50,000 years ago have been found to be made with saffron based pigments. Saffron was cultivated, used as a dye and woven into expensive materials, before it was a staple of every Middle Easterns spice rack.

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Saffron was ascribed numerous beneficial effects that ranged from medicinal to cosmetic; including a cure for melancholy, a perfume, and a powerful aphrodisiac. Even Alexander the Great was taken in by the spice; Alexander would bathe in warm saffron soaked waters as a method of healing his wounds after battles. The influence from Alexander’s armies brought saffron to Macedonia and Greece, and pretty soon saffron became a powerful trade tool and mark of luxury. Zaran Saffron continues this legacy by reintroducing pure Persian Saffron and all its glory. A genuine product which refines your dishes and drinks.

info@zaransaffron.com www.zaransaffron.com

Copyright of Zaran Saffron LLC. All rights to this cookbook are reserved by Zaran Saffron LLC. Any & all parts of this cookbook may not be copied, reproduced, and/or published through any means without the permission & authorization of a legal representative from the above-mentioned publishing company. Those who wish to utilize any portion of this cookbook for whatsoever purpose must contact the publishing company at any of the contact details provided below. 1610 Del Avenue, Suite D Campbell, San Jose, California 95008. Mon - Fri / 9 AM - 5 PM 760 716-8001 / info@zaransaffron.com / Zaransaffron.com