/ck/ - Food & Cooking

[Anonymous No.6452351]

Hey cu/ck/s

I use to be poor and now I ball hard and bought myself some motherfucking saffron. Tell me how to make bomb ass saffron rice and any other saffron recipes you have

[Anonymous No.6452360]

If you're not making Iranian basmati with your saffron you're just wasting it. Really if you're not making Iranian food its a waste of good saffron.

[Anonymous No.6452363]

>>6452360
Hell yeah give me some Iranian recipes.

[Anonymous No.6452365]

>>6452351
Did you know that if you were to wish for a pool filled with saffron, it would be worth more than if you wished for that same pool filled with money?

[Anonymous No.6452369]

>>6452351
I'm not sure what that is in your picture, but it's not saffron. Probably corn silk dyed red.

[Anonymous No.6452371]

>actually liking saffron
I think I'm the only person that either finds it legitimately ghastly or doesn't taste the price tag. I actually /prefer/ safflower, but even that I don't like much.

[Anonymous No.6452392]

>>6452363
Iranian rice

-Add salt, a sprinkle of turmeric and a little bit of butter to water, bring to a boil.
-Wash basmati rice, rinse it off until its clear.
-Add rice to boiling water, stir occasionally and let it boil for 5 minutes.
-Pour rice and water into strainer.
-In the now empty pot, cover the bottom and just up the side wall with butter.
-Put rice in, but don't just dump it. Add it ladle by ladle and smooth it out.
-Make a few holes in the rice with the end of a wooden spoon and gently pour a 1/4 cup of water into the holes you made.
-Cover pot with a clean cloth (or two folded paper towels) and secure the lid on top.
-Let it steam on low heat for 30 minutes.

OK now to add the saffron. Crush a few strands up with a mortar and pestle and add boiling water. Stir this mixture and drizzle it into your cooked rice. Take the pot and flip it over onto a serving dish. Your rice will be crispy and cooked on the top, this is called tadig and its lost-zoroastrian-god tier delicious.

[Anonymous No.6453106]

bump

[Anonymous No.6453110]

>>6452365
that's not at all surprising and is true for countless things. money takes up a lot of space compared to stuff

[Anonymous No.6453145]

>>6452392
>tadig

[Anonymous No.6453160]

>>6452351
You fucking fool. Saffron does not lend taste. It only lends color. And not even the nice color that it appears. It turns shit yellow unless you use $1 million dollars worth of that shit. Indians call it Kesar, which specifically refers to it in terms of the color it makes. One of very few things Indians know.

[noko No.6453161]

>>6452392

mein nigga

I'm Armenian and from Iran so my mom still makes this stuff . Da shiiznit

[Anonymous No.6453168]

>>6453160
Nah saffron has a distinct taste, you're a pleb amongst plebs to believe otherwise. Ask any Iranian.

[Buford, the spontaneous monkey No.6453179]

>>6452351
>Hey cu/ck/s

Nice beginning.

>I use to be poor and now I ball hard.

But you still have poor taste.

>and bought myself some motherfucking saffron.

You probably bought dyed corn silk with flavouring added, but no matter, you wouldn't know the difference anyway.

>Tell me how to make bomb ass saffron rice

There must be a hundred recipes online for that. the only reason you posted here was to crow about your dyed corn silk.

You probably think the wasabi you bought is genuine too. Outside of Japan, 98% of the stuff is made with horseradish.

>and any other saffron recipes you have

No.

[Anonymous No.6453192]

>>6453179
namefag plz go

[Anonymous No.6453227]

> ctrl+f
> paella
> 0 of 0
> wtf
food of the gods: http://whatsgabycooking.com/recipe-for-shrimp-and-scallop-paella/#.VCjDZkpX-uY

[Anonymous No.6453259]

>>6453168
What is it faggot?

[Anonymous No.6453262]

>>6453259
And most of those that call themselves Iranian are nowhere near pure ethnic Iranian. 75% arab.

[Anonymous No.6453268]

>>6453179

[Anonymous No.6453269]

>>6452365
Just wish for a pool filled with preloaded credit cards that each have a mill on em.

[Anonymous No.6453377]

>>6453262
oh god you're a /pol/fag

yeah, put a bullet between your eyes.

[Anonymous No.6454812]

>>6453377

>Muh /pol/ boogeyman

Step up nigga.

[Anonymous No.6454815]

>>6453262

another /pol/ Fredo
they're posting on all the boards except /pol/
they're smart

[Anonymous No.6454824]

>>6452351
less is more
grind it and then add liquid for maximum dispersion
go for iranian recipes

[Anonymous No.6454834]

>>6453259
would describe it as a

flowery aftertaste

not a taste in itself, but lends everything that flowery character.

if you got high quality saffron and not some old shit