Cooking with saffron
Bloom saffron for the most colour and aroma, then use it in rice, sholeh zard and tea — five short lessons and a test.
- Beginner
- Lessons: 5
- About 9 min of reading
- Test: 8 questions
Your progress is kept in your account and the certificate is issued in your name. Signing up is free.
In this course you’ll learn to
- Bloom saffron the right way, on ice or in hot water
- Use the right amount for each dish
- Cook saffron rice, sholeh zard and saffron tea
- Keep threads and bloomed saffron fresh
Lessons
- 1
Lesson 1 · Recipe
How to bloom saffron like a proWith ice or hot water, release several times more colour and aroma from your saffron — plus the right amount for every dish.
- 2
Lesson 2 · Recipe
Persian saffron rice with yogurt tahdigFluffy, separate grains of Persian rice with a saffron crown and a golden crust — the parboil-and-steam method, step by step with timers.
- 3
Lesson 3 · Recipe
Sholeh zard: Persian saffron rice pudding with rose waterIran’s classic votive dessert, scented with saffron, rose water and cardamom — thick, glossy and golden, decorated with cinnamon and pistachio.
- 4
Lesson 4 · Recipe
Saffron tea with cardamomA golden, fragrant tea in ten minutes — blooming the saffron separately so its colour and aroma are fully released.
- 5
Lesson 5 · 2 min read
Storing saffron: 8 rules to keep its colour and aromaLight, air, moisture and heat are saffron’s four enemies. Follow these eight rules and your saffron stays fresh for up to two years.
Final test
8 questions; 75% right answers pass.
The test opens once you have read every lesson.