Saffron Recipes

Saffron Rice

makes 6 servings

0.1g powdered saffron ( Kiwi Saffron)
2 cups boiling water,
2 Tablespoons butter
1 cup uncooked long-grain white rice, not rinsed
1 teaspoon salt

1. Steep the saffron in 1/2 cup boiling water.

2. In a saucepan that can be tightly covered, melt the butter over medium to high heat. Stir in the rice and salt. cook stirring constantly, until the rice begins to absorb the butter and become opaque, but do not brown the rice.

3. Quickly poor in the remaining 1 cups boiling water along with the saffron water. Cover immediately , reduce heat to low and cook 20 minutes or until all of the liquid is absorbed. For best results do not remove the lid while the rice is cooking.

Festive Saffron Ice Cubes

Make an infusion of Kiwi Saffron with a kettle of hot water. Allow to cool before pouring into ice cube trays. Place a stigma or two of saffron in each.
Saffron ice cubes are also wonderful when added to chilled summer soups like Gazpacho.


Saffron Tea

3 or 4 threads of Kiwi Saffron
a little honey
hot water

Fill a cup with boiling water. Add saffron threads or powder, with a little honey to taste.
Beneficial for a great nights sleep it taken prior to bed. Can also be taken in a glass of warm milk.

Recent clinical trials have proved the herb to have potential health benefits, according to Michael Murry, N.D, author of 'The Encyclopedia of Healing Foods'
Orange & Saffron Syrup Cake

Serves 8 Time 1 hour

100g almond meal 50g semolina or polenta
175g golden caster sugar 1.5 tsp baking powder
2 large oranges 4 med eggs
100ml sunflower oil generous pinch Kiwi Saffron threads
85g icing sugar crushed hazlenuts, orange segments, greek yoghurt or
creme graiche to serve

Heat oven to 180 deg fan or 160 deg gas 4

Oil base of 23cm ring tin or 20cm round/square cake tin
Mix almond flour with semolina, caster sugar & baking powder
Finely grate zest of one orange & combine with eggs & oil. Beat well with a wooden spoon
then fold in dry ingredients
Pour into prepared tin and bake 25-35 mins until risen & firm to the touch

While cake is baking, pare zest from the other orange and cut into shreds. Add to juice from both oranges in a pan, saffron & icing sugar. Bring to the boil & simmer gently for 5 mins
When cake is done, leave to cool slightly & turn out onto plate. While cake is still warm skewer it well & pour over syrup.
Serve as is or with yoghurt, creme fraiche and orange segments. Cake will keep 3-4 days in airtight container refrigerated.


Moroccan Lamb Stew

Serves 6 Time 30ins prep plus 2 hrs cooking

4 tbsp olive oil 2 onions finely chopped
3 carrots chopped 3lb cubed lamb for stewing
1/2 cup flour salt & ground pepper to taste
3 minced cloves garlic 1 tsp ground cumin
1/4 tsp Kiwi Saffron threads 1 tbsp minced ginger
2 1/2 cups beef stock 1 can crushed tomatoes
1 cup pitted dates grated zest & juice of one orange
2 tbsp finely ch parsley

Preheat oven to 350 deg F

In a casserole dish over medium heat, warm 1 tbsp of the olive oil. Add onions & saute until soft. Add carrots & cook until slightly softened. Transfer to a bowl & set aside.

Pat the lamb dry with paper towels. Place in batches inside plastic bag with flour, salt & pepper.

Warm the remaining oil, over med high heat, brown lamb in batches on all sides 4-5 mins. Transfer to a bowl & set aside. Return onion mixture to pot along with lamb. Add the garlic, saffron, cumin & ginger. Stir to coat meat & vegetables. Add stock & bring to the boil, stirring to prevent sticking. Add tomatoes, dates, orange zest & juice. Bring to the boil over high heat.

Cover the pot, transfer to the oven & bake until meat is tender, 1.5 to 2 hours. Taste & adjust seasonings. Thicken sauce if necessary.

Saffron Rice with Golden Raisins and Pine Nuts

Serves 4 Time 45 mins

325g rinsed basmati rice 2 tbsp olive oil
3 tbsp pine nuts 1 onion finely diced
4 tbsp sultanas 1 3/4 cups boiling water
3/4 tsp salt 1/2 tsp Kiwi Saffron threads

Soak rice in warm water for 10 mins, drain. While rice is soaking, boil 1/2 kettle of water.

Add oil to a med sized heavy bottomed saucepan with lid over medium heat. Add pine nuts & cook until golden, stirring constantly. Transfer to a bowl. Add onion to same saucepan and cook intil softened and just starting to brown.

Add rice and cook 2 mins, stirring frequently. Stir in sultanas, boiling water, salt, saffron. Turn heat to high and bring to a rolling boil.

Stir the rice, cover saucepan & turn heat down to very low. Cook until tender, about 10mins (do not open the lid over this time). Turn off heat and let rice stand (covered) for 15 min before fluffing with a fork.

Serve with toasted pine nuts on top.

Copyright ©2019 Kiwi Saffron. Prices marked include GST and are in New Zealand Dollars.

Grown by RAZOR Web Design