Persian Saffron Water Recipes
MAHI SORKH SHODEH (PERSIAN FRIED FISH)
A Nowruz (Iranian New Year) meal wouldn't be complete without Persian-style fried fish. Serve mahi sorkh shodeh with sabzi polo (green herb rice).
Provided by Naz Deravian
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 1 tablespoon boiling water. Stir, cover, and set saffron water aside.
- Combine flour, 1 1/2 teaspoons salt, turmeric, pepper, onion powder, and garlic powder on a large plate.
- Dry fish well with paper towels. Cut into 3-inch long pieces and season with salt. Dredge fish in the flour mixture on all sides.
- Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes.
- Transfer fish to a serving platter. Squeeze orange juice over top and serve with orange and lime wedges.
Nutrition Facts : Calories 299.9 calories, Carbohydrate 9.3 g, Cholesterol 62.4 mg, Fat 14.9 g, Fiber 1 g, Protein 31.6 g, SaturatedFat 1.5 g, Sodium 841.7 mg, Sugar 1.2 g
PERSIAN SAFFRON WATER
Beautiful, colour, aroma & flavour used in Persian foods. This is specifically called for in recipe#427545 & recipe#448277. Lovely to have on hand if you enjoy saffron. So far I have just made an amount to use immediately in whatever it is I am making. Idea gleaned from http://mypersiankitchen.com
Provided by UmmBinat
Categories Southwest Asia (middle East)
Time 8m
Yield 1 bottle, 1 serving(s)
Number Of Ingredients 3
Steps:
- You also need a mortar & pestle.
- Put equal amounts of saffron & white sugar in your mortar. Grind together using the pestle.
- Boil some water. (A Turkish coffee maker pot works well as it holds a small amount).
- Add some of the hot water to the saffron mixture (1 tbs to about 1/8- 1/4 tsp Iranian saffron) and pour into a spice bottle. Cover & give it a nice shake.
- Open the lid and let it cool down to room temperature.
- Store bottle in the fridge and use as needed.
Nutrition Facts :
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