Persian
Saffron Butter
Infused butter for finishing rice, seafood, vegetables, and grilled meats.
mikshub
· @mikshubINGREDIENTS
200
g
butter
0.5
tsp
saffron
15
ml
hot water
METHOD
Crush the saffron to a fine powder, cover it with the hot water, and bloom for 10 minutes. Let the infusion cool to room temperature, then beat it gradually into softened butter until evenly yellow and emulsified. Roll or pack the butter, cover tightly, and refrigerate until firm.