saffron and its speciality if you likes to know about

hello to every body intrested in medical flowers
some information on saffron(crocus)
it is such a nice flower with more nice smell
it alwayes grows in persia an seldom initaly and spain ( Sisil and so... )
if I am saying this countrys doesnt mean there isnt othere cites doesnt grow saffron but it lookes in low percent lock
the part of it uses as flavor is stigmas
it has so much speciality
1- the first its known from is a cemical basis make you feel
happy and if you use so much you might laugh with out reason
but its not bad saffron was used for depressed guy in haundred years
2- if you use it after meal it helps food digestion
3- it has good affect on mind some times it suggests to
decrease the damagers of the disease Alzheimer
4-it help better blood better move in vessels
5-makes blood in regular using
6-help you sleep well (if you have problem in sleeping at night it realy help you)
7-it clears kidney and vesica
8- decrease the air of stomach
9- but for mothers pregnant its not good
10- its clears the liver and strong it wrok better
warning: using more than 2gr in one time might be dangerous
but 2gr is so much isnt it?
and about delicious eatables
you can use it as flavor in ice cream , cocked rice
or even in drinks there is a drink which basis on saffron
and rose-water and suger
and the tea of persia with saffron is famous
there is a traditional food names "shole zard" which means
yellow flame thats my favorit food this food mostly mades up
from( rice, suger, saffron ,rose-water and almond )
recipe of cock:
cock rice in ordre it gets crush( trod) as you cock rice milk
(rice-pudding) and add the liquid of oil+suger+saffron
and when you finished add almond pices
this food is liquid when cocked but after stoping 30 minutes it
becomes in jelly style
more food i know makes from saffron ican say if you like
I WILL COPLITE IT MORE
" first i used this site it was to upgrading my english
once one of my friend told me , why you dont write about your
countries plant and now you can see this"
one thing more please if you readed this and find it usefull leave me
message
by thank ~hadi
have saffrony life


This message was edited Oct 25, 2008 3:56 AM

This message was edited Oct 26, 2008 12:41 PM

This message was edited Oct 27, 2008 1:55 PM

This message was edited Nov 9, 2008 10:47 AM

I love saffron,especially in dishes that include some tomato.
Lynn

try more foods made up saffron you wouldnt forget its tast

It is excellent with fish,chicken or rice dishes.
Lynn

Very interesting Hadi, thanks for the information.

more about saffron my friends
I have add up there
I even heard saffron even uses in smelling pizza by rubing
liquid saffron on the paste of pizza

Interesting information Hadi. Thanks for sharing.

Thanks Hadi, for the interesting information.

Is Saffron spicy or hot?
I dont like hot foods but I would like to try it.
Does it have a similar taste to anything that I would be familiar with?

Thanks,
Chris

hi chris
get comfortable its not hot you can easly tast it
you know saffron is more known for its smell
saffron doesnt have a real special tast
but if you like to try it never doubt . do it
and about the smell you should jast experience
thats fantastic
there is a picture of an ice cream from saffron
i can tell you how to make it if you like
by thank ~hadi

I'd love to know how to make saffron ice cream.

or any ice cream for that matter..

I'm really interested in your uses for saffron. What other plants grow well in your country? I would love to see some of the flowers and vegetables that grow in your area. Can you send us some more photos?

Thanks Hadi for sharing this. I once thought I would try grow it to use. LOL you need 50 bubs to make a tbsp. I don't have room for a saffron farm.

hi marzissa
do you mean you like exactly to make saffron ice cream or
you are looking for othere foods and eatable which I know
so much of them makes from saffron
same Halva , saffrony Gaz or something else
there is a pictrure
one things more where is irvine?
by thanks have good gardening ~hadi

dahlianut
hi my friend
Its hard for me to understand what you mean
what LOL or bub or tbsp mean?
and please tell me where are you from in order i can know
does saffron growes there in your country or not
saffron alwayes grows in iran (mostly in acity names Meshad)
,in south africa ,in spanish, and in italy but 98 percent growes
in Iran
the cost of saffron is not expensive so by the work farmers
do to grow it around 8 dollers for 2.5 gr, its so much that
you can cook sholezard (as i said up there ) for more than 20
people so seldom there is try to grow it
because just there is 4 stigmas in one flower if i say
the meaning of stigmas as I found in dictionary
but if you like to try its an intresting goal
by thanks have good saffron gardening ~hadi

I'm so sorry hadi. I shouldn't be using incorrect words or short forms for words. LOL- means laughing out loud. tbsp is a tablespoon measure. Bub is a typo and should be bulb. Sorry.

Hi hadi
yes - I'd like to know how to make saffron ice cream. Some directions would be wonderful

Thank you Hadi ,I use saffron in bouillabaisse and saffron cakes/bread . But your recipes sound/read really good

saffron cakes/bread being a speciality from the part of the u.k. I am originally from. I love it either baked or the dough being fried.
Will post recipes if anyone is interested.

This message was edited Oct 29, 2008 11:39 PM

I love saffron.I'm looking forward to recipes.

Lynn

to my friends
thanks for your intrest to making that ice cream
I didnt wrote it my self I felt its soon to translate the recipe
of ice cream in english for me I afraid I make mistakes in translating
and you might be confused in making that food or the taste
of your food goes wrong
so there is a recipe of that ice cream which it found in internet
if any questions I try to do my best in order to help you

1-
Saffron’s Saffron Ice Cream

Like vanilla, saffron has an affinity with cream and milk, as is confirmed in this exotic, startlingly yellow ice cream, which can be made with or without an ice cream maker. At Saffron it may be served during winter with a hot steamed pudding.

Large pinch of saffron (about 20 strands)
2 tablespoons hot water
370ml milk
180ml cream
¼ vanilla bean, split lengthways
90g caster sugar
5 egg yolks

Add saffron to hot water and leave to infuse for 10 minutes. Tip into a medium saucepan and stir in milk, cream, vanilla bean and half the sugar. Heat to just below boiling point. Take off heat, cover and leave at least 15 minutes to allow flavours to infuse.
Place remaining sugar in a copper or stainless steel bowl with yolks and beat until mixture is pale and very thick.

Bring saffron mixture back to the boil and pour into bowl in a thin stream, beating constantly. Place bowl over a pan of simmering water and cook, stirring constantly, until custard thickens and reaches 85°C on a sugar thermometer. If you don’t have a thermometer, look at the way the mixture coats the back of the spoon – it should hold a clear shape when you draw a finger through it.

As soon as custard reaches correct temperature plunge bowl into a pan or sink filled with iced water and stir until cool. Remove vanilla bean with tongs. Churn in an ice cream maker to manufacturer’s instructions.

Alternatively, freeze until solid. Remove from freezer, cut into cubes and place in a food processor. Blitz to a purée and return to freezer. Repeat twice more at 2-hour intervals before serving. Makes about 800ml

2-


Iranian Saffron Ice Cream

2 tbsp cornstarch or powdered sahlab
4 cups milk
1 cup sugar
1/2 tsp ground mastic
1/4 tsp ground saffron dissolved in 3 tbsp rose water
1/2 cup whipping cream
2 tbsp slivered pistachios or decoration

1. Dissolve the sahlab or cornstarch in 1 cup cold milk. Mix very
well until quite smooth.
2. In a large saucepan, stir the rest of the milk and sugar together
and bring to a boil over medium heat.
3. Add the sahlab mixture and mastic to the warm milk in the saucepan.
Simmer over medium heat, stirring constantly, until the mixture thickens.
At this stage, the mixture should be slightly elastic. Remove the pan
from heat.
4. Add the saffron rose water. Mix well. Allow to cool for 2 hours.
Pour the entire mixture into an ice-cream machine
5. Follow your ice cream machine's directions for making ice cream.
6. Pour a thin layer of whipping cream into a flat plate and place it in
the freezer until a 1/4 inch frozen creamy crust forms. Remove the
crust from the freezer, let it stand fr 2 minutes, then break off 1/2 inch
pieces of the crust and mix them with the finished ice cream.
7. Serve saffron ice cream in small crystal bowls; sprinkle the top with
ground pistachios/

Variation-- you may simply use 1 pint vanilla ice cream (watch out
for vanilla extract though-- alcohol u know). Simply add frozen cream
pieces, saffron rose water, and slivered pistachios. Mix well.

Thanks for the information and the recipes, Hadi. I planted some saffron crocus bulbs a couple of weeks ago, and they are just starting to come up. I am located in a high desert environment, perhaps similar to saffron's native climate. According to the information on the bulb package, they are supposed to flower in November.

hi snowlineRose
wow congratulation my friend .say more to us as you could see first flower, I am intersted to know news of your saffrons
have good job
by thanks ~hadi

I used to work in the museum at Saffron Walden, a town in Essex, north-east of London, which got it's name from the saffron industry which used to be important there. I doubt if the climate is anything like that in Iran, but it just goes to show that the plant will tolerate a range of conditions. I believe Spain has an active saffron industry still.
Best wishes to all,
Gill.

to my friend Gill
I have heard about spain saffron.(i must have name it )
that country makes about one percent of world needs as i heard this country import
persian saffron and make cover for that and this country has good idea in using saffron same making tablet of saffron which
is more easy to work and othere ideas i will name that country
in my edition but about the climate i am sure there is not much countrys they can grow saffron by thanks for your information
~hadi

Hadi,
I am impressed that you are practicing your English this way. That is a good idea. Your English is already much better than any of us can write in your native language.

Here is a link to the Plantfiles page about this plant, below
http://davesgarden.com/guides/pf/go/2217/

hello and thanks so much
this night is a festival in Iran "persia" I was posting that for my friends and if you like read it
by thganks~ Hadi
about that festival ,I can say that start from night and might countinues until morning . people in that night goes to the old one guy of family same grand father . delicious fruit serves and dry one same nuts and so ...
the best part of Yalda contains the reading a book names " Shahname"
from one member of family by loud voice that other can hear
about "Shahname " I should add that its the symbol of persian books the symbol of freedom and dare and the religion and any thing more you can think about it . british people might have Shekspier , indian Kelile and Demne , arabics Sinbad Name and ...
in Yalda no one can stay on breaking relationship from other members of family Yalda takes peace in all relation of familys everybody try to learn more and be more happyer in that night
the favorite of Yalda is water melon which we eat in that night
Yaldo is one realy old festival from ancient Iran "persia "
that cheap sentences cant even imagin just a part of Yalda but hope to enjoy
have god night ~Hadi

Hi everyone
I can provide you a best christmas gift. Just. Just read it .

Method

Heat oven to 160C/fan 140C/gas 3. Butter and line a round, deep 20cm cake tin with two layers of baking parchment (see Knowhow, below). Tie a few sheets of newspaper around the outside of the tin, level with the top of the baking parchment.
Heat the brandy in a small pan, then add the saffron and leave to infuse off the heat for a few mins. Put the butter, sugar, eggs, flour, ground almonds, baking powder and a pinch of salt into a bowl, then beat together until creamy and smooth. Mix the fruit, nuts and brandy saffron mix into the batter and stir well.
Spoon into the prepared tin, smooth the top and make a slight dip in the middle. Bake for 1½ hrs, then cover loosely with foil to stop the top over-browning. Turn oven down to 140C/fan 120C/gas 1 and cook for 1 hr more until a skewer comes out clean. Leave to cool in the tin then, while it's still warm, prod the cake all over with a skewer.
Mix the brandy and honey together and spoon over the cake. Wrap up well in foil and keep in an airtight container until Christmas, feeding with more honeyed brandy every so often.
Wasee says...
If you like a lighter cake at Christmas, then my honey saffron cake is for you. It's still full of fruit and nuts but rather than being heavy with treacle and spice, there's golden sugar and delicate saffron, which shine through in the amber colour and scented flavour. Honey and saffron are natural partners so I've drenched it in a boozy honey syrup, too! You can repeat the soaking part of the recipe twice more if you want a more intense flavour.
OR
If you want to save your time then go to the page http://homethinking.ca and enjoy the life.

hello friend thanks for your recipe
I even posted it to one my friends that must be delicious
I have so much Pakestanian friends in another site " justlanded.com"use to attach comunity there are so much pakestanina
have good time by thanks ~Hadi