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Saffron comes from the flower of a plant called the saffron crocus (Crocus sativus). This plant produces beautiful purple flowers with three crimson-coloured stigmas inside. These stigmas are carefully hand-picked and dried to make saffron spice, which is known for its bright colour, unique flavour, and aroma.
Saffron spice is mainly cultivated in regions with dry, sunny climates, such as Mediterranean countries like Iran, Spain, and Greece. In India it is grown in Kashmir. Historical records suggest that saffron was introduced to the Kashmir Valley, renowned for its fertile soil and favourable climate, by Persian settlers around the 12th century.
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What makes saffron expensive is the labour-intensive harvest process, which involves hand-picking of the delicate stigmas from each crocus flower. Thousands of flowers are needed to produce just a small amount of saffron. The use of saffron in cooking needs proper preparation. To release its full potential, saffron strands are typically soaked in warm water, milk, or broth before being added to recipes. This soaking process helps to extract the deep colour and rich flavour, allowing the spice to be evenly infused into the dish.
Saffron pairs well with both sweet and savoury ingredients. In savoury cooking, it complements a variety of spices and works beautifully with rice, lending a fragrant aroma and striking color that transforms the dish. In sweet preparations, saffron is often used to flavour and colour desserts . Saffron’s delicate notes marry well with dairy, nuts, and aromatic spices, producing desserts that are as pleasing to the palate as they are to the eyes.
Cooking with saffron needs a mindful approach. Because of its intense flavour and high cost, only a small amount is needed to achieve the desired effect. Overuse can overpower other ingredients and as a result make the dish bitter. Precision and care are needed when incorporating saffron into recipes.
Kesar Pulao
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This version of the classic Pulao is a fragrant and visually appealing rice dish often served during special occasions and festivals. The basmati rice is cooked with saffron-infused water, giving it a distinct golden colour and subtle, aromatic flavour. Whole spices such as cinnamon, cardamom, and cloves add depth, while nuts like almonds and cashews add a crunch. Sometimes, dried fruits such as raisins are also included, to give it a touch of sweetness that complements the saffron's unique taste. This pulao is often paired with rich curries or served as a standalone delicacy.
Biryani
Saffron Chicken Biryani features layers of marinated chicken, basmati rice, and a medley of spices, all slow-cooked. Saffron strands, soaked in warm milk, are drizzled over the rice, giving it a warm yellowish-orange colour and distinctive aroma. This dish is a feast with the saffron adding a royal touch to the already flavourful combination of tender chicken, fragrant rice, and aromatic spices.
Kesar Malai Murg
A rich and creamy chicken curry where saffron plays a crucial role, in this dish the chicken is cooked in a luscious gravy made from cream, yoghurt, and a blend of spices, with saffron. The saffron-infused cream gives the dish a subtle sweetness and an inviting colour. This curry is perfect for festive occasions or special dinners served with naan or steamed rice. The combination of tender chicken, creamy sauce, and aromatic saffron makes it a memorable dish that stands out at any dinner party.
Kesar Phirni
This is a creamy rice pudding made with ground rice, milk, sugar, and saffron. The traditional dessert is smoother and richer than regular rice pudding or kheer. The ground rice is cooked with milk until it thickens, then sweetened with sugar and flavored with saffron strands soaked in warm milk. The saffron gives the phirni its characteristic yellow colour. Often garnished with nuts and sometimes rose petals and even a few strands of saffron, Kesar Phirni is served chilled in small earthen pots, enhancing its traditional appeal and adding a rustic touch.
Shufta
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Shufta is a traditional Kashmiri dessert made with an assortment of dried fruits and nuts, cooked in a syrup flavoured with saffron and spices. Ingredients such as almonds, walnuts, raisins, and dried apricots are sautéed in ghee before being simmered in a sugar syrup infused with saffron, cinnamon, and cardamom. The result is a rich, sweet dish that's often enjoyed during festivals.
Kesar Kulfi
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Kesar Kulfi is a traditional Indian frozen dessert similar to ice cream but denser and creamier. Made by reducing milk and adding sugar, saffron, and cardamom, the mixture is then frozen in moulds. Saffron strands soaked in warm milk are added to the kulfi mixture, giving it a beautiful colour. Often garnished with chopped nuts like pistachios and almonds, Kesar Kulfi is a popular summer treat.
Kahwa
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Kashmiri Kahwa is a traditional green tea brewed with saffron, spices, and almonds, creating a warm, fragrant beverage. The tea is typically flavoured with cinnamon, cardamom, and cloves. Kahwa is often garnished with slivers of almonds and served hot, making it a comforting drink, especially during cold weather. It's a staple at Kashmiri gatherings and is often enjoyed with traditional bread.
