There’s nothing like a creamy scoop of ice cream to end a nice dinner with a sweet treat. Everyone loves ice cream, and when homemade, it’s even better. Yes! You can make ice cream at home, and below you’ll find a no-churn ice cream recipe, meaning you don’t need special equipment to make it.

Now, not all ice creams are created equal. Amongst the most exciting and complex ice cream flavours, you’ll find the Persian saffron ice cream. And if you think the lovely scents of authentic saffron strands aren’t enough, we’re topping the ice cream with pomegranate seeds and crushed pistachios. That’s the perfect dessert right there!

What you’ll need

For this recipe, we’re using two full tablespoons of authentic saffron, the most valuable spice on earth. Make sure you source your saffron from a respected merchant. Iranian saffron is the best on the market.

We’re also using rose water and cardamom for extra layers of flavour, and the base of the ice cream is whipped heavy cream and sweetened condensed milk. 

The last thing you’ll need is pomegranate seeds and peeled pistachios to add fruitiness and a crunch to every scoop of delicious ice cream.

Tips for the perfect Persian Saffron

Besides sourcing authentic saffron, make sure your other spices are fresh. You should replace your ground spices every few months, or even better, ground yours yourself!

Talking about saffron. The right way of making the most out of such delicious spice is grinding it yourself with a pestle and mortar and letting it sit with an ice cube for a slow infusion that’s as colourful as it is flavourful.

Use a stand mixer to whip the heavy cream. What gives the ice cream a smooth texture are the tiny air bubbles trapped in the cream, so make sure you lift that cream to an airy, pillowy texture.

Persian Saffron Ice Cream Topped with Pomegranate and Pistachio Recipe

Servings: 4

Prep time: 20 minutes

Chilling time: 3-4 hours

Ingredients:

• 2 tbsp saffron threads plus one ice cube
• 1 can sweetened condensed milk (14 ounces)
• 2 tbsp rose water
• 1 tsp ground cardamom
• 2 cups heavy cream
• 1/2 cup peeled pistachios
• 1/2 cup pomegranate seeds 

Directions:

1. In a mortar or small bowl, grind the saffron strands into a fine powder. Add an ice cube to the saffron and let it melt.
2. In a large mixing bowl, add the condensed milk, the saffron and water mixture, the rose water and the cardamom powder.
3. Using a stand mixer, whisk the heavy cream, increasing the speed until soft peaks form. 
4. Gradually add the condensed milk mixture into the whipped cream without over-beating.
5. Fold in half the pistachios and pomegranate seeds.
6. Transfer the frothy mixture into a container, trying to keep it light and airy.
7. Freeze for at least 3-4 hours or until solid.
8. To serve, scoop the Persian saffron ice cream in bowls and top with extra pistachios and pomegranate seeds. 

Nutritional facts:

Calories 515

Total Fat 32.5g 

Saturated Fat 18.4g 

Cholesterol 108mg 

Sodium 164mg 

Total Carbohydrate 50.4g 

Dietary Fibre 1.1g

Total Sugars 43.7g 

Protein 9.3g

 

One of the most satisfying and crowd-pleasing main courses in Iranian cuisine and going back all the way to the Persian food traditions, is the Tahchin or Saffron Rice Cake.

Saffron is the star of the show here, as it gives colour and flavour to the entire preparation. Rice is what brings everything together, and we achieve the lovely moisture and creaminess by using yogurt, eggs and a splash of chicken stock.

Keep in mind that there are tahchin recipes going back for centuries, and every family has its special version. This recipe might not taste like your grandma’s rice cake, but you’ll still find it delicious!

What you’ll need

This layered rice cake has two shredded chicken breasts in one of the lower layers sandwiched between golden rice. 

As for spices, we’re using saffron, turmeric, salt and black pepper. We’re making a yoghurt, egg and butter mixture, and we’re using it to bring all the flavours and textures together. 

Other than that, putting together a proper saffron rice cake might be a bit or a challenge, but it’s totally worth it. Garnish your cake with pistachios and if you can, use barberries too!

Tahchin, Saffron Rice Cake Recipe

Serves: 6

Prep time: 30 minutes

Cooking time: 2 hours

Ingredients:

• 4 cups precooked rice
• 2 bone-in chicken breasts
• 1 onion, chopped
• 1 tsp turmeric 
• 1 cup yogurt
• 1 egg
• 2 tbsp unsalted butter, softened
• 2 tbsp saffron threads plus one ice cube
• 1 cup chicken stock
• Canola oil as needed
• Salt and pepper to taste
• ½ cup pistachios, peeled and crushed for garnish

Directions:

1. Cook the precooked rice in equal parts of water until the water evaporates and the rice is cooked through. Set aside.
2. Chop the onion and reserve.
3. Grind the saffron threads and add an ice cube, let it melt.
4. In a pot with two cups of water, boil the chicken along with the chopped onion, a pinch of salt and the turmeric.
5. Once fully cooked, remove the chicken, allow it to cool down until manageable and shred it with two forks. 
6. In a small bowl combine the yogurt, egg, butter and saffron water. Season with salt and pepper to taste. Divide into three equal parts and set aside. 
7. Grease a round pot, make sure you have a fitting lid. 
8. Combine two cups of cooked rice with a third of the yogurt mixture and lay it on the bottom of the pot. Drain the rice if it has too much water.
9. Combine the shredded chicken with one third of yogurt mixture and top the rice to form a second layer.
10. Cover the chicken layer with the rest of the rice.
11. In a small bowl, combine the chicken stock with the last third of yogurt mixture and pour it over the top rice layer.
12. Cover the pot and cook the Tahchin saffron rice cake over low flame for 1:30 to 2 hours. The sides of the pot should reveal a golden but not burnt rice crust.
13. Remove the pot from the heat and allow it to cool down until manageable. Unmould the cake over a platter and serve with a sprinkle of crushed pistachios.

Nutritional facts:

Calories 375

Total Fat 16.4g

Saturated Fat 4.7g

Cholesterol 83mg

Sodium 268mg

Total Carbohydrate 34.4g

Dietary Fibre 1.7g

Total Sugars 4.2g

Protein 21.2g

 

The ancient moussaka is the mother of all layered dishes. Meatiness and creaminess come together beautifully while eggplants and potatoes give some structure to the decadently melt-in-your-mouth casserole.

Making moussaka at home might be intimidating at first, but if you’ve ever made a pan of lasagne, you know the drill.

What makes this moussaka special is that we’re using saffron, not to flavour the meat, but to give colour and aromatics to the otherwise white Bechamel sauce. You’ll be surprised to see how just a few strands of fine-quality saffron can elevate the dish from a lovely homecooked meal to a restaurant-quality work of art.

What you’ll need

To make moussaka, you’ll need potatoes and eggplants, we’re cooking them halfway and then slicing them. 

Then there’s the meat sauce, in which garlic and onions will be the main flavour enhancers. Cumin, cinnamon and parsley help too.

Finally, we’re making the saffron-scented bechamel sauce, which comes together by combining milk, all-purpose flour, butter and fine Iranian saffron.

Call your friends and family and be prepared to cook an extra pan of moussaka because if there’s a dish to feed a crowd, that’s this classic Middle Eastern dish. A classic baked delicacy that brings people together!

Homemade Moussaka with Saffron Bechamel Recipe

Servings: 4

Prep time: 10 minutes

Cooking time: 1 hour

Ingredients:

• 3 potatoes
• 1 eggplant 

Meat sauce:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves of garlic, finely minced
• 1 lb ground beef
• 3/4 cup tomato sauce
• 1 tsp cumin
• ½ tsp cinnamon
• 2 tbsp fresh parsley

For the Saffron Béchamel sauce:

• 1 tbsp saffron threads
• 2 cups milk
• 7 tbsp all-purpose flour
• 4 tbsp butter
• 1/2 cup parmesan, grated
• Salt and pepper to taste

Directions:

1. Bring a pot of water to a boil, add a tablespoon of salt and throw in the potatoes and eggplants. Cook until cooked halfway through 8-10 minutes. Reserve and let them cool before slicing. Set the slices aside.
2. Place the saffron threads into a small bowl or mortar and ground until you get a fine powder. Top it with an ice cube and let it melt.
3. In a skillet, heat 2 tablespoons of olive oil and sauté the onion and garlic. Add the ground beef and cook until browned. 
4. Add the tomato sauce and season with cumin, cinnamon and parsley. Incorporate well and cook until simmering. Remove from heat and set aside.
5. In a medium-sized pot, heat the milk until steaming, add the butter and sift in the flour. Incorporate the saffron water.
6. Stir until thick and creamy. Season with salt and pepper to taste and set aside.
7. Preheat oven to 350°F
8. In a greased baking pan, layer the potatoes, then the eggplants, the meat mixture and the bechamel sauce. Top with grated cheese and bake for 30 minutes or until bubbly.
9. Carefully remove from the oven, slice and serve.

Nutritional facts:

Calories 741

Total Fat 34.9g

Saturated Fat 16.6g

Cholesterol 162mg

Sodium 731mg

Total Carbohydrate 55.7g

Dietary Fibre 9.8g

Total Sugars 14g

Protein 54g

 

Once of the most famous Northern Italian dishes, the risotto alla Milanese is the very definition of beauty in simplicity.

Rice cooked a-laminute to become a silken, smooth dish that brings forward the most decadent flavours of saffron, the most coveted spice on earth.

There’s something special about cooking risotto. Yes, it takes some skill, but once you master the classic dish, you’ve got yourself a fantastic recipe for special occasions. You might think you can only eat risotto at a fancy Italian restaurant, but you’ll soon discover you can make your own with great results!

What you’ll need

For this recipe you need arborio rice, the particular kind reserved almost exclusively for risotto. You’ll also need a teaspoon of saffron — when using the noble spice, a little goes a long way.

The recipe calls for a shallot and a splash of white wine too, and what will hydrate and eventually cook the rice is vegetable broth. You don’t have to make that one, you can just buy it.

Last but not least, make sure you have a nice hard cheese, finely grated to give the final creaminess to the dish.

Tips for the perfect Risotto alla Milanese

When cooking with Grana Padano or Parmesan cheese, you don’t need to add salt to your preparation. Just in case, using salted butter can give the dish the perfect saltiness.

The secret behind the perfect risotto is stirring constantly while slowly adding the vegetable stock. You must let it evaporate and absorb. Then add another splash. This is the tricky part, but you’ll know when the risotto is ready when you see it.

Risotto is the base for many other dishes. You can top yours with sautéed prawns for a more complete dish. Get creative here!

Risotto alla Milanese Recipe

Servings: 2

Prep Time: 10 minutes

Cooking time: 20 minutes

Ingredients:

• 1 tsp saffron threads
• 3 1/2 tbsp salted butter 
• 1 shallot, minced
• 1 1/2 oz dry white wine
• 3/4 cups arborio rice
• 3 1/2 cups vegetable broth
• 5 tbsp Grana Padano cheese, grated

Directions:

1. Add the saffron threads in a small bowl, grind them and add an ice cube to let it melt.
2. In a saucepan over low heat, add half the butter and sauté the mince shallot for 3-4 minutes. Add a splash of vegetable oil to prevent the butter from burning.
3. Pour in the rice and toast it with the shallots for 5 minutes. 
4. Pour in the white wine and let it evaporate and absorb entirely. Add the saffron water and let the rice cook for 15 minutes while adding vegetable broth as needed — keep the rice covered with broth at all times.
5. Once the rice has softened, gained a silky texture and there’s no more noticeable broth, remove from heat and stir in the rest of the butter and the cheese. 
6. Garnish with a few extra saffron threads and serve immediately. Enjoy!

Nutritional Facts:

Calories 719

Total Fat 37.2g

Saturated Fat 22.4g

Cholesterol 53mg

Sodium 1486mg

Total Carbohydrate 59.9g

Dietary Fibre 2g

Total Sugars 1.4g

Protein 30.1g

 

There are literally hundreds of ways of customising a warm cup of chai latte. My favourite? Infusing it saffron’s delicious flavours and aroma.

The term chai has evolved through time, and now basically means any creamy tea flavoured with spices. With such a vague description, though, there’s lots of room for creativity!

For this recipe I’m making my own chai spice mix, and you can do it too. I combine cinnamon, ginger, cardamom, cloves, coriander and delicious saffron to give a complex personality to the chai latte. Of course, use any spices you like, there’s no limit here. Add what you like and leave out what you don’t.

What you’ll need

To make chai latte, you first need a cup of black tea. This is the base of any chai. I combine mine with equal parts whole milk but use any milk alternative you want. Coconut milk is a fantastic plant-based alternative.

Then you need the ground spices and you have three options here: First, you can buy a chai spice mix. Second, you can source and ground the spices yourself. Third, and my favourite, use pre-grounded spices. 

What you want to grind yourself is the saffron, because there’s pleasure in turning such delicate flower pistils into a colourful powder. Just a few strands will complement the chai latte beautifully.

Tip for the perfect saffron chai latte

For a frothy latte, use an electric hand mixer to foam the warm milk. It’s an extra step, but it’s totally worth it. 

It might be easier to make a large batch of saffron chai latte instead of working one cup at a time. At the end of the day, as soon as the people close to you perceive the heart-warming aromas coming from your cup, they’ll want one too.

Serve saffron chai latte with a few scoops of Persian saffron ice cream, or a honeyed slice of baklava. The chai latte is better enjoyed with a sweet treat on the side.

Let’s head on to our recipe, so get ready for the best homemade saffron chai latte you’ve tried!

Saffron Chai Latte Recipe

Servings: 2

Prep time: 5 minutes

Ingredients:

• 1 tea bag black tea
• 1 cup water
• 1 cup whole milk
• 1/2 tsp cinnamon powder
• 1/2 tsp powdered ginger
• 1/2 tsp powdered cardamom
• 1/2 tsp powdered cloves
• 1/2 tsp crushed coriander seeds 
• 1 tsp saffron strands, finely ground
• Sweetener to taste (I use 2 tbsp of sugar)

Directions:

1. Heat the water in a pot or in the microwave and steep the tea bag for 3-5 minutes as desired.
2. Heat the milk separately and incorporate it with the spices and the saffron. Use an electric hand mixer for a frothy saffron chai latte.
3. Divide the tea in two mugs and top them with the spiced milk mixture. Sweeten to taste and garnish with a few saffron strands. 

Nutritional Facts:

Calories 128

Total Fat 4.4g

Saturated Fat 2.3g

Cholesterol 12mg

Sodium 55mg

Total Carbohydrate 19.9g

Dietary Fibre 0.9g

Total Sugars 18.5g

Protein 4.2g