Gheymeh nesar (3 persons)

Ingredients:

For the meat:

• 300 g vean, cut into 3 cm cubes
• 2 tbsp coconut oil
• 1 medium onion, cut into small cubes
• 1/2 tsp turmeric
• 1/2 tsp cardamom powder
• 1/4 tsp black pepper
• 1/2 cinnamon powder
• 1 tbsp tomato paste
• 3/4 tsp salt
• 1/2 tsp saffron grinded and dissolved in a cup hot water

For the rice:

See saffron rice for instructions

For the garnish:

• 1 cup dried barberry berries
• 1 cup almond slices
• 1 cup pistachio slices
• 1 cup orange peel jam
• 4 tbsp sugar
• 30 g butter

The barberries:

1. Add 1/3 of the butter at the same time as the barberry in a pan.
2. Add all the sugar, add the saffron water and fry for 5 minutes.

The meat:

3. Add the onions and a bit turmeric in another pan.
4. Add the meat and roast it.
5. Add the cardamom powder, pepper, cinnamon powder.
6. Add the tomato paste.
7. Add 6 tbsp saffron water.
8. Add 1 cup of water and let the meat cook.
9. Once the meat is cooked, add the barberries, the orange peel jam and the almond slices. Add some salt.
10. Garnish with pistachio slices and serve with rice.

Saffron ice cream

Ingredients:

• 4 medium eggs
• 250 ml. Full Milk
• 300 ml. whipped cream
• 1 vanilla pod
• 1 tsp of saffron
• 200 grams of fine granulated sugar or white caster sugar
• 2 tbsp rose water
• 125 grams of unsalted pistachio nuts

Preparation:

1. Split the eggs, you only need the yolks (yolks).
2. Heat half of the cream with the milk over low heat in a saucepan. Bring it to a boil and add the vanilla pod and some salt.
3. Now add the saffron and let the mixture steep for at least half an hour.
4. Add the sugar to the egg yolks and beat this mixture until creamy.
5. Once the milk has cooled with saffron, you can add it in small splashes. Continue to beat well so that the mixture becomes creamy and foamy.
6. Once all the milk with saffron has been whisked into the egg yolks and sugar mixture, you can start beating the rest of the whipped cream.
7. When the whipped cream is almost stiff, fold it into the saffron mixture. Now it is ready to go into the freezer. Put the mixture in a freezer container with a lid and put it in the freezer.
8. Once the mixture has cooled down, stir well and add 2 tablespoons of rose water and 125 grams of chopped pistachio nuts.
9. Stir the mixture at least twice an hour to prevent ice crystals from forming.

Enjoy your delicious saffron ice cream!

Saffron rice pudding (shole zard)

Ingredients (for 6 persons)

• 1 cup of rice (dessert rice is ideal for this recipe)
• 6 cups of water
• 1 cup of sugar
• 70 g butter
• ¼ cup of rose water
• 1 teaspoon saffron
• Almond and pistachio shavings
• Cinnamon

Preparation:

1. Rinse the rice and cook the rice over medium heat. Place the lid on the pan at an angle.
2. Stir the rice regularly and remove the foam from time to time.
3. Let the rice cook further on low heat until the moisture has been absorbed.
4. Add the sugar and mix well. Add a little boiling water if the rice has become too hard.
5. Grind the saffron into a powder and add it. Then add the butter to the rice.
6. Let it boil for about 20 minutes now.
7. Add 1 tablespoon of almond flakes and 1 tablespoon of pistachio flakes. Also add half a teaspoon of cinnamon.
8. Add the rose water and mix everything.
9. Now pour it into bowls.
10. Decorate the rice pudding with some cinnamon, almond and pistachio shavings and some dried rose petals.

Saffron rice (for 2 persons)

1. Take 2 cups of Basmati rice and wash it carefully.
2. Then soak this in cold water with 1 tablespoon of salt, let it stand for 30 minutes.
3. Boil a half-filled pan with water.
4. Then take the rice and empty the water, now pour the rice into the boiled water and let it boil for 15 to 20 minutes.
5. Now pour the rice into a colander so that the rice grains are longer and the arsenic is removed.
6. Once this is done, the rice can go back into the pan, but this time without boiled water.
7. Take 2 tablespoons of hot water and add this to the rice.
8. Take 25 grams of butter and add this to the rice.
9. Now put a cloth around the lid of the pan and let the rice steam for 10 minutes.
10. Now that the rice is cooked, take 1/3 of the rice and put 3 tablespoons of the saffron powder in boiled water over the rice.
11. As a last step, add the 1/3 saffron rice to the 2/3 normal rice.

You now have beautifully colored and delicious saffron rice!

Saffron tea (1 person)

1. Take 6 saffron threads and put this in a glass with boiled water. Stir it every now and then.
2. For extra flavor, add 2/3 rose petals (make sure you really put in the petals and not the whole bud) or some honey.