You might have some idea regarding what is saffron used for? Almost all the health magazines and digital articles at some point have shared myriad information about What is saffron used for and its health benefits.  Saffron spice originated in ancient Greece, and since then, it has been profoundly honored for its medicinal properties. People in ancient Greece consumed saffron spice daily for enhanced libido, sharp memory, and overall immunity. There are many saffron recipes available on the internet. But here we will share the easiest of all saffron recipes, “Saffron tea with honey and ginger."  It is a quick and very simple recipe but has several health benefits. Also known as the "sunshine spice," saffron is very useful in reducing PMS symptoms, risk factors of heart diseases, enhancing weight loss, and treating symptoms of chronic depression. Honey used in saffron tea acts as a rich source of antioxidants, improves cholesterol, reduces triglycerides, and promotes faster healing of burns and wounds. Honey is considered to be a healthier alternative to sugar. Ginger used in the recipe helps treat muscle pain, chronic stomach issues, reduces menstrual pain significantly, improves brain function, and protects against Alzheimer's disease.

RECIPE 1: SAFFRON AND ALMOND MILK CHIA PUDDING 

Saffron and Almond milk Chia pudding is the most easy to prepare breakfast, snack or dessert with very few ingredients ( saffron spice ). It is creamy thick and delicious to taste. Chia seeds are very high on fiber and saffron adds on to its health benefits. This is a vegan recipe ( saffron recipes ) so requires Almond milk you can replace this with Dairy milk if you like Ingredients: (Serves – 4)

•  2 cups Almond Milk
•  6 tablespoon chia seeds
•  2 teaspoon of sweetener (maple syrup, sugar, honey or artificial sweetener as per taste )
• A pinch of good quality saffron

Method:

• Mix together in a bowl Chia seeds and Almond milk. Mix well until there are no lumps. Leave the Chia and Almond milk mixture at room temperature for 30 minutes. The Chia seeds will begin to swell.

• Mix well again by adding in the sweetener. Refrigerate it for minimum 6 hours or overnight before serving. (Can be stored in refrigerator for a week)

• Take a pinch of saffron and steep it in 2 tablespoons of warm water for 30 minutes. Mix half of the chia seeds with saffron concoction.

• Now layer alternately saffron flavored and plan chia seeds in a glass and serve it chilled topped with your favorite nut and fruits.

RECIPE 2: Saffron Butter shortbread Cookies

Shortbread cookies are extremely delectable cookies from Scotland. The secret to good shortbread cookies is good quality butter so that you get that snap when you break a cookie and it melts into your mouth. The basic recipe uses only sugar, butter and flour but by adding a bit of saffron to it you take this ( saffron recipes ) to a whole new level of flavor and not to forget that gorgeous yellow color. Best enjoyed with your afternoon tea or coffee.

Ingredients:

• ¾ cup unsalted butter at room temperature
• ½ cup icing sugar
• 1 cup all-purpose flour
• 3 tbsp cornstarch
• 1 pinch of saffron soaked in 2 tbsp milk (crushed in mortal and pestle)
• ½ tsp vanilla paste (optional)
• A pinch of salt
• Chopped pistachio for garnish

Method:

1.  Pre-heat an oven at 160C/ 320F.
2. Line two large baking trays with parchment paper.
3. In a large bowl mix together beat butter and sugar until light and fluffy. Both sugar and butter need to blend very well.
4. Mix in saffron and vanilla paste and beat well.
5. Now sieve in flour, cornstarch and salt. Mix gently until it all comes together into a soft dough.
6. You can either pipe the dough on a tray or use a small scoop to spread the dough. Place the cookies 1-2 inch apart on the tray.
7. Garnish each cookie with chopped pistachio.
8. Chill the dough for 15 mins in refrigerator before baking.
9. Bake at 160C / 320F for 20 mins or until edges begin to brown lightly.
10. Cool completely on a wire rack and store in airtight container. Can be stored for up to a week.

RECIPE 3: SAFFRON RICE

Preparing a special dinner for family and friends? Why not add a pinch of saffron to rice and turn this simple side dish into something exotic? Saffron rice is perfect base to serve delicious kebabs, grilled meat and vegetables. This also perfectly paired with curries and stir fries. This saffron recipes will give you the fluffiest and aromatic rice.

Ingredients: Serves 4

• 2 Cups Rice (Preferably long grain Basmati)
• 4 Cups water
• Pinch of saffron
• 2 tsp oil
• 2 Bay leaves
• Salt to taste

1. Wash rice until water runs clear.
2. Soak saffron in 2 tsp water.
3. In a pan heat oil add the bay leaves and rice. Sauté it for a min.
4. Add boiling water (do not add cold water), salt and saffron. Stir well and cook for 12-15 mins until most of the water is absorbed and rice is al-dente.
5. Reduce the heat to minimum, cover and cook for another 5 mins.
6. Turn off the heat and gently fluff up the rice grains using a fork.
7. Optional: Serve with some caramelized onions.

RECIPE 4: CREAMY SAFFRON AND SHRIMP SPAGHETTI

Looking for date night recipes, but do not want to spend hours cooking? Why not try this scrumptious recipe for Creamy Saffron and Shrimp spaghetti. Adding saffron to your basic pasta sauce will make it extremely luxurious and add a dimension of flavor to the recipe ( saffron recipes ).

Ingredients: Serves 2

• 200 gms Spaghetti
• 200 gms shrimps
• 1/2 cup double cream
• 2 tbsp olive oil
• 6 cloves of finely chopped garlic
• 1 medium sized shallot finely chopped
• ¼ tsp saffron strands (soaked in 2 tsp water)
• ½ tsp freshly ground pepper
• Salt to taste
• Freshly grated Parmesan
• Fresh Parsley for garnish - finely chopped

Method:

1. In a large saucepan boil 3 cups of water with salt and a tbsp of olive oil. When water boils add the spaghetti and cook it till al dente. Drain the water and set aside.
2. In a pan, heat 1 tbsp of olive oil. Sauté shrimps until they turn pink will take about 3 mins. Set aside in a plate.
3. In the same pan, sauté garlic and onion until translucent.
4. Add cream, saffron, pepper and salt and simmer for 5 mins.
5. Toss in the cooked spaghetti, and shrimps and cook it for another 2 mins.
6. Serve hot garnish with parsley and a generous sprinkle of freshly grated parmesan.

RECIPE 5: PERSIAN ICE-CREAM IN BAKLAVA CUPS

Summer is here and the best way to enjoy the sunshine is with this delicious and flavorful Ice-cream. This saffron recipes is inspired by traditional Persian ice-cream called “Bastani” which has the flavors of saffron, rose water and pistachio. For a twist I have served them in Filo pastry cups (inspired by traditional sweet baklava). I have modified this recipe so you can prepare this easily with readily
available ingredients at home and requires no fancy gadgets.

Ingredients: (8 scoops)

• For Ice-cream:
• 2 cups double cream
• 1 cup condensed milk
• ½ cup full fat milk
• ¼ tsp saffron
• 2 tsp rose water
• ¼ tsp cardamom powder
• ¼ cup chopped pistachio
• Rose petals (optional)
• For Cups:
• A pack of Filo-pastry sheets
• ¼ cup melted butter
• Honey optional

Method:

1. Brush each sheet of filo pastry with butter and layer one above the other- Layer 5 sheets.
2. Cut the large sheet into small approximately 8 cms squares.
3. Use a cup cake tin to form small cups, brush some more butter over the surface.
4. Bake in a preheated oven 360F / 180C for 15 to 20 mins until golden brown.
5. Cool them completely on a rack (optional brush with honey or simple sugar syrup).
6. Soak saffron in milk for 30 mins.
7. In a large bowl, whisk the cream until soft peaks form.
8. Add to it condensed milk, rose water, saffron and cardamom. Whisk for another 2 mins until all ingredients are mixed well (No sugar required as condensed milk already contains sugar).
9. Now mix in the chopped pistachio and gently fold in.
10. Transfer to a bread tin or airtight container and freeze overnight or minimum 8 hours.
11. Remove from freezer 15 minutes before serving.
12. Scoop the ice-cream and serve it over baklava cups garnished with chopped pistachio and rose petals.

RECIPE 6: Saffron and Cardamom Yogurt Smoothie (Indian
Kesar- Elaichi Lassi)

Flavors of Saffron and Cardamom together is like a match made in heaven. This is a must try saffron recipes if you like the exotic flavors of saffron and cardamom. This is perfect drink for the summer enough to quench your thirst satiate your hunger pangs. This is so easy to prepare that you need not spend much time in the kitchen.

Ingredients: (Serves 4)

• 4 Cups Greek yogurt
• ½ Cup ice cube
• ¼ cup sugar/ honey (adjust as per your taste)
• ½ cup milk
• ¼ tsp saffron
• ¼ tsp cardamom powder
• Optional Chopped nuts for garnish

Method: -

1.  Soak saffron in milk for 30 mins
2.  Put all the ingredients in a blender and blend for 30 secs.
3.  Pour in a glass and serve it topped with chopped nuts

RECIPE 7: SAFFRON TEA WITH GINGER & HONEY