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Follow The Persian Trader 

The Persian Trader Ltd - Incorporated in Scotland 13 Drummond Place Edinburgh EH3 6PJ

  The Persian trader is an International registered trademark 

Lets Get Cooking

 

TASTY BIRD

WITH CHICKEN OR GAME 

Combine butter and Persian Trader saffron and rub generously over chicken or game to create a glowing golden glaze for your favourite roasts.

SHOW OFF

WITH FISH 

Add strands or ground Persian Trader saffron in to your batter mix for fish and chips with a difference!

Or try adding to oil or butter when pan-frying, grilling or roasting fish - this will add an aromatic, colourful impact.

 

AMAZING AIOLI

Blend 3 egg yolks with 3-4 garlic cloves, add the juice of half a lemon and season with salt and pepper.

Crush 1/2 tspn of  Persian Trader saffron and add 20ml of hot water, add this slowly to your blender. Finally gently add 150ml of high quality olive oil in a steady stream until the mixture becomes smooth and glossy. Great as a seafood dip! 

A TOUCH OF DECADENCE 

CHAMPAGNE & SAFFRON 

Crush a few thread of Persian Trader saffron into a champagne flute and top with champagne (Louis Roedere Cristal recommended).  Toast to the art of flirtation. Drink and repeat! 

DISTINCTIVE DISH 

PASTA or PAELLA

Dissolve a teaspoon of ground Persian Trader saffron and stir into hot water to make any rice dish sing. This adds depth of colour and flavour to pasta or your paella dishes.

 

THE ULTIMATE…

RISOTTO MILANESE 

Grind  a few threads of Persian Trader saffron into a powder. Add to risotto while cooking( recommend Carnaroli Rice).  For a truly  decadent experience, add a gold leaf on top of each dish. 

WONDER WORKER 

SAFFRON DETOX

Add a generous pinch of saffron thread or a 1/4 teaspoon of  saffron powder to a cup of boiling water. Add in lemon and honey (recommend Manuka Honey) to make a great detox drink for cleansing  and weight loss.

 

SENSATIONAL SAFFRON BREAD 

Mix 415g of plan white flour, 1 tspn of active dry yeast and 125mg of Persian Trader saffron with 225ml of warm milk and 50g of butter to make a soft dough. Prove dough for 1 hour in warm place, then shape, place on oiled baking tray and bake for 50 minutes at 170ºC (standard oven) until golden brown.

To make Swedish saffron bread, soak 50g of dried fruits of your choice for at least 10 minutes in hot water and then add to the dough, shape and bake as above.