Some of our favourite saffron recipes
Krocus Kozanis Herbal Tea
How to make the perfect cup of Krocus Kozanis herbal tea with saffron:
Place a single Krocus Kozanis tea bag in a pot and add 240 ml (approx 1 cup) of recently boiled water (90 degrees C / 194 degrees F). Allow to steep for 4-5 minutes and enjoy.
Homemade Saffron Tea
1/4 teaspoon of Krocus Kozanis saffron threads (about 15-20 threads) * 3 teaspoons of honey * 1/4 freshly squeezed lemon * 5 cups of water * 3 to 4 teaspoons of Indian tea leaves * 2 cardamom pods.
Place 5 cups of water in a kettle and bring to the boil. Add the water and 3 to 4 teaspoons of Indian tea leaves to a pot. Leave for 4 to 5 minutes and strain the tea from the tea leaves into a serving jug. Add the 2 cardamoms, 1/4 freshly squeezed lemon and the 3 tea spoons of honey. Last, but no means least, add 1/4 teaspoon of Krocus Kozanis saffron and serve either hot or cold over ice. Serves 5
Lamb with Krocus Kozanis
Ingredients: 1.2 kg (2.2/3 lbs) boneless lamb * 1 tsp Krocus Kozanis saffron powder, soaked in a quarter of a cup of warm water * a small bunch of parsley, chopped * one third cup of olive oil * 2 cloves of garlic, chopped * two thirds cup of tomato sauce * salt and pepper for seasoning.
Chop the lamb into bite size pieces. Heat the oil and sauté the herbs, adding the lamb before the garlic browns and cook, turning the pieces until they’re browned on all sides. Stir in the tomato and Krocus Kozanis saffron, reduce the heat and simmer covered for about an hour, adding a little water should the meat look like it’s drying out. Check the seasoning part way into the cooking and serve hot when the meat is tender.