Saffron infusion – ¶

In what feels like a never-ending winter, I find some peace and comfort in preparing a saffron infusion in the evenings. Some days, I add a few rose buds. The blend of saffron and rose is sooo delicate. A flavour out of this world. ¶

Super easy and super fast but here are a few recommendations: ¶
– use rose buds, not petals. In my experience, rose buds give out much more flavour than rose petals. There is no need to crush them: just add them whole.
– use a good-quality saffron. I have a huge preference for Iranian saffron, which I recommend buying at a Persian supermarket. Don’t waste your money on German, European or any non-Persian supermarket saffron. I made this mistake before. Believe me, it’s just a waste of money. There is no taste, no colour, no happiness to find there.
– if you can, use a small mortar to grind the saffron pastels into a fine powder. Not so long ago, I found myself telling my sister about the great importance of having different mortars for different ingredients and uses. I have a tiny porcelain mortar that I use only for saffron. It’s totally worth it. It grinds the saffron so well. If you use saffron regularly, I totally recommend.

That’s it – you are now ready for this beautiful, almost enchanting beverage.