Iran pistachio Export

Iranian pistachio is the best in the world, The flavor and diversity and species production

sales export Iranian dates

Export value Iranian dates in 2011 arrived over of 174 million dollars. Major exports the dates include Mazafati, Shahani, Kabkab, Zahedi, Piarom, Estamaran

Largest exporter of saffron

Iran is the largest producer of saffron, with more than 95% of production in the world, that exports to 45 countries in the world

Saffron usage with rice

 
 
Prepare Saffron
 
 
 
 
 

Prior to using saffron, it needs to be prepared to release the colour and flavour to the maximum extent. This article explains what you need to do.

Note: This article relates to the saffron threads; the powdered saffron is already prepared and ready to use.

 

 

 

Edit Steps

  1. 1
    Purchase the saffron. If you don't know what to look for, read How to choose saffron first.

     
     
     
     
     
     
     
  2. 2
    Select the amount of saffron needed to be crushed. One pinch will yield about 12 to 20 threads[1] and this should be enough for a dish that serves 4 to 6.

     
     
     
     
     
    • The more saffron that you use, the darker the colour will be. Be careful though, as too much saffron can create too strong a flavour.
       
     
  3. 3
    Place the saffron threads into a mortar and pestle. Crush by pounding the threads.

     
     
     
     
     
     
  4. 4
    Soak the crushed saffron in some hot water for as long as possible before using it. The water will probably have cooled down by 20 minutes, at which time you can use the "saffron tea".[2]

     
     
  5. 5
    Use as outlined in your recipe. Always read the recipe for its suggested method of preparation before assuming which approach to take. There may be specific variations that help make the dish work best.

     
     
     
     
     
     
     

 

Edit Tips

  • Liquid saffron can be made as follows: Place a pinch of saffron into a small bowl. Pour in 4 to 6 tablespoons of hot water. Let it stand for 2 hours and then use.
  • Traditional recipes often recommend toasting the saffron prior to use.[3]
  • Turmeric can substitute for the colour of saffron but never the flavour.


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