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by Eager
811 days ago
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Grinding with sugar is definitely the way to go. I generally buy a big wheel of Iranian Saffron on eBay or a Persian shop, then grind it all up in a mortar and pestle with some sugar and store it in a spice jar in a dark cupboard. Then when you need it you don't need to be faffing about. If you want to be fancy, save a few whole strands that you can add to rice for decoration, but using whole stamens is really not necessary. |
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Shouldn't this be a dead ringer for the stuff being fake? We don't trade with Iran.