Omna Organics Saffron

Delicious Recipes


Saffron Tea With Ginger & Honey

Saffron tea - Omna Organics
  • 10-12 strands Saffron Threads
  • 4 cups of water
  • 2 inches fresh ginger root, minced
  • 3 tablespoons honey (optional)
  1. Pour 4 cups of water into a pot, add ginger and bring to a boil.
  2. Uncover, turn the heat down slightly, add saffron threads, and simmer for an additional 5 minutes.
  3. Add honey to sweeten, if desired.
  4. Strain the tea into 4 cups and enjoy a deliciously healthy, slimming, caffeine-free tea.

Saffron Rice

  • 2 cups uncooked long-grain rice
  • ¾ teaspoon crushed saffron threads
  • 4 tablespoons butter
  • 6 whole cardamom
  • 4 cloves
  • 3 cinnamon sticks
  • 1 onion, chopped
  • 3 cups boiling vegetable broth
  • salt to taste
  1. Cover rice with cold water and set aside to soak for 30 minutes.
  2. Soak saffron threads in 2 tablespoons boiling water.
  3. Melt butter in a large saucepan over medium heat; add cardamom, cloves, and cinnamon and fry 2 minutes, stirring occasionally. Add onion and saute, until golden brown. Add rice, reduce heat to low, and simmer for 5 minutes, stirring constantly.
  4. Pour in the boiling broth and add salt and saffron.
  5. Cover and cook until rice is cooked and all liquid is absorbed about 40 minutes.

Saffron Rice

Saffron Kulfi

  • 1 tbs boiling water
  • Large pinch of saffron threads
  • 4 cups evaporated milk
  • 1 1/2 caster sugar
  • 50g pistachio, finely chopped
  • 50g blanched almonds, finely chopped
  1. Place the boiling water in a small heatproof bowl. Add the saffron threads and set aside for 5 minutes.
  2. Mix evaporated milk and sugar in a medium saucepan. Stir over low heat for 3 minutes or until the sugar dissolves.
  3. Add the saffron and liquid, pistachios, and almonds to the milk mixture and mix well.
  4. Pour the mixture into freezer-proof moulds. Place in the freezer for 6 hours or overnight to firm.
  5. Quickly dip the base of each mould in hot water to loosen the kulfi and turn out onto serving plates.
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