In Kermanshah, cooks use black barberries, which are properly sour. I couldn\u2019t get hold of any, so I used the milder red barberries instead. Persian families love to serve this stew when guests are coming (we call these gatherings mehmoonis) and during Ramadan.<\/p>\n
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Saffron is one of the most beloved spices in Persian cuisine, and in Iran it\u2019s usually sold as whole threads. Its flavour is aromatic and subtly sweet, with a bitter edge. That makes the dose important: half a teaspoon is usually all you need for a perfect aroma, while more than a teaspoon can turn a dish bitter.<\/p>\n We add saffron to our Persian rice dishes<\/a> <\/strong>and use it to marinate poultry<\/a><\/strong>, meat<\/a><\/strong> and fish<\/a><\/strong>. It also takes centre stage in Persian desserts like Sholeh Zard<\/a> <\/strong>(saffron rice pudding) and Malake Badam (butter cake with saffron almonds). In sweets as\u00a0Saffron Zoolbia \u0632\u0648\u0644\u0628\u06cc\u0627<\/a> or <\/strong>Saffron Bamieh.<\/strong>\u00a0<\/a>Even our Pancakes<\/a><\/strong> are flavored with saffron. And we love it in drinks<\/a><\/strong>, both refreshing cold<\/a><\/strong> ones and warm<\/a><\/strong> ones such as saffron tea or saffron milk.\u00a0Explore my Saffron<\/strong> category for plenty more delicious saffron recipes!<\/p>\n There are two traditional methods for making saffron extract.<\/p>\n For the hot version<\/strong>, grind half a teaspoon of saffron threads in a mortar and pour 50 ml of boiling water over them. Transfer the extract to a jar, for example a jam jar, and seal it tightly so the aroma can\u2019t escape. Let it steep for 10 to 15 minutes. In Iran, we use special small saffron pots for this. I used the classic hot version for this stew.<\/p>\n For the ice-cold version<\/strong>, grind the saffron threads finely as well, then mix them with an ice cube or a little crushed ice. Leave it for about 10 minutes, or simply set it aside until the ice cube has melted.<\/p>\n Iran is the world\u2019s largest saffron producer. Farmers around Mashhad in eastern Iran harvest almost 200 tonnes of saffron every year, all by hand. The threads come from the Crocus sativus flower, which blooms for only a few days in autumn. During that short window, pickers have to pluck the threads out of each blossom by hand. This painstaking work is exactly why saffron is the most expensive spice in the world.<\/p>\n 3 dried limes*<\/a><\/strong><\/p>\n \u00bd tsp saffron threads*<\/a><\/strong><\/p>\n 300 g slivered almonds*<\/strong><\/p>\n 2 tbsp ghee<\/a><\/strong>*<\/p>\n 1 onion, finely diced or thinly sliced<\/p>\n 500 g beef or lamb stewing meat<\/p>\n 1 tsp turmeric*<\/a><\/strong><\/p>\n 1 cinnamon stick<\/p>\n 2 tsp advieh khoresh (Persian spice blend for stews)<\/p>\n a little black pepper<\/p>\n 1 tbsp tomato paste*<\/a><\/strong><\/p>\n salt<\/p>\n 80 g barberries*<\/a><\/strong><\/p>\n 5 tbsp rosewater*<\/a><\/strong><\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2026\/11\/Khoresht-e-Khalal-e-Badoom-Rindfleisch-Ragout-mit-Safran-und-Mandeln-\u062e\u0648\u0631\u0634\u062a-\u062e\u0644\u0627\u0644-\u0628\u0627\u062f\u0627\u0645-1.jpeg\")
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\n\t\t<\/div>\n\nSAFFRON IN PERSIAN COOKING<\/h2>\n
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\n\t\t<\/div>\n\nHOW TO MAKE SAFFRON EXTRACT THE PERSIAN WAY<\/h2>\n
<\/a><\/p>\nSAFFRON THE WORLD\u2019S MOST PRECIOUS SPICE<\/h2>\n
<\/a><\/p>\nINGREDIENTS FOR BEEF STEW WITH SAFFRON AND ALMONDS<\/h2>\n