Persian Saffron (Zafaran) sharbat شربت زعفرانی

Sharbatشربت , is not a tea. It is a sweet beverage, and usually served chilled. Sharbat comes in different flavours of flowers and herbs and the following recipe is Safron sharbat شربت زعفرانی.Saffron is one the most expensive and luxurious spices in the world but it’s taste, flavour and giving yellow- orange colouring to the foods is worth the price. Saffron has amazing flavour, some say it’s like honey, some say it’s floral but I say it’s just saffroni.

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Iran is one of the most important places for cultivation and export of saffron. Grades of Iranian saffron are strongest grade. Find it here on Amazon.

Saffron or zafaran comes from Persian word ‘ Zarparan’ meaning flower with golden petal. Saffron is one of essential spices in Iranian baking and cooking. This lovely spice is used in dishes such as different stews or rice dishes. Saffron is known as king of spices. Other countries such as Spain and Keshmir are known for their saffron too.

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Ingredients

  • ¼ tsp saffron
  • ¼ cup water
  • 2 cups sugar
  • ¼ cup rose water
  • 1tbsp boiled water
  • ½ lemon juice

How to make it??

Using a pestle and mortar, add pinch of sugar or small piece of solid sugar and saffron threads. Mash it ( as you see in the photos).

In a small cup or bowl, first pour preheated water and then add mashed saffron. Seal the bowl with a lid and allow to steep for 15 minutes. Adding sugar to saffron will help release the best colour and also aromatic components.

Meanwhile, mix sugar, lemon juice and water in a pot and bring it to a boil until sugar dissolve. Add rose water and simmer for 5 minutes.

Then turn off the heat and add saffron water to the sugar syrup. Allow to cool.

You might serve your drink in a plane glass or you can rimming your glasses. For this purpose, mix lemon zest and sugar together. Moist rim of the glass with lemon juice and dip into the lemon zest.

For serving, add 2-3 tbsp of saffron syrup to a glass with a cup of cold water.

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Persian Saffron (Zafaran) sharbat

Ingredients

  • ¼ tsp saffron
  • ¼ cup water
  • 2 cups sugar
  • ¼ cup rose water
  • 1tbsp boiled water
  • ½ lemon juice

How to make it??

Using a pestle and mortar, add pinch of sugar or small piece of solid sugar and saffron threads. Mash it ( as you see in the photos).

In a small cup or bowl, first pour preheated water and then add mashed saffron. Seal the bowl with a lid and allow to steep for 15 minutes. Adding sugar to saffron will help release the best colour and also aromatic components.

Meanwhile, mix sugar, lemon juice and water in a pot and bring it to a boil until sugar dissolve. Add rose water and simmer for 5 minutes.

Then turn off the heat and add saffron water to the sugar syrup. Allow to cool.

You might serve your drink in a plane glass or you can rimming your glasses. For this purpose, mix lemon zest and sugar together. Moist rim of the glass with lemon juice and dip into the lemon zest. For serving, add 2-3 tbsp of saffron syrup to a glass with a cup of cold water.

شربت زعفران

زعفران یکی از گرانبهاترین و لوکس ترین ادویه ها در جهان هست و طعم و رنگی که به هر غذا و شیرینی میده ارزش گران خریدن آن را دارد بعضی‌ها میگن زعفران طعم عسل داره و بعضی‌ها میگن طعم گل داره ولی من میگم طعم زعفران داره

ایران یکی از بزرگترین مراکز کشت و صادرات زعفران در جهان هست و در درجه‌بندی کیفیت زعفران – کیفیت زعفران ایرانی جزو بهترین کیفیت هاست. زعفران یک کلمه ی عربی هست که در انگلیسی به آن « سفرون» گفته میشه ولی خود کلمه ی زعفران از کلمه ی پارسی « زرپران» گرفته شده که به معنی « گل با گلبرگ طلایی» هست.

زعفران در آشپزی و شیرینی پزی ایرانی از جایگاه ویژه ای برخورداره. این ادویه ی فوق‌العاده باارزش در فرهنگ آشپزی کشورهای عربی و هند نیز مصارف زیادی داره. از کشورهای دیگری که به داشتن زعفران با کیفیت خوب معروف هستند میشه به اسپانیا و کشمیر اشاره کرد.

مواد لازم

یک چهارم ق چ زعفران

یک چهارم پیمانه آب

دو پیمانه شکر

یک چهارم پیمانه گلاب

دو ق غ آب جوشیده

یک ق غ آبلیمو ترش

زعفران را همراه با نصف حبه ی قند داخل هاون قرار داده و بکوبید تا به صورت پودر در آید.سپس آب جوشیده شده را داخل یک پیاله یا یک لیوان کوچک ریخته و زعفران کوبیده را داخل آب بریزید. روی لیوان یک نعلبکی بگذارید تا برای 15دقیقه دم بکشد.

اضافه کردن قند یا شکر به زعفران باعث می‌شود تا رنگ زیباو پرتقالی زعفران و همینظور عِطر طعم آن کاملن خارج شود و آب زعفران معطر و خوشرنگی داشته باشید.

در این میان شکر را با لیمو ترش و آب داخل قابلمه ریخته و بگذارید آب بجوش آید و شکر حل شود سپس گلاب را افزوده و بگذارید به مدت 5 دقیقه روی حرارت کم بماند.

سپس شیره ی آماده شده را از روی حرارت برداشته و آب زعفران آماده شده را به شربت اضافه کنید و بگذارید خنک شود .

زمان سرو شربت می‌توانید شربت را در گیلاس ها ی ساده سرو کنید و یا می تواندی دور دهانه ی گیلاس را داخل آبلیمو خیس کرده و سپس در مخلوط شکر و پوست لیموی رنده شده قرار دهید تا لبه ی گیلاس طعم لیمویی و شیرین داشته باشد با این عمل شربت زعفرانی بسیار خوشمزه تر و خوش عطرتر خواهد شد.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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