How to Make Saffron Water: Ottolenghi’s Saffron Water Recipe

Known as the most expensive spice in the world, saffron is a spice derived from the flower stigmas of the saffron crocus plant (aka Crocus sativus), a member of the iris family. Native to the Asia Minor region near the Middle East, most saffron (85 percent!) is now produced in Iran and used for culinary purposes as well as for medicine, dyes, and perfumes. Culinarily, saffron is prized for both its aromatic flavor and beautiful golden color.

Saffron benefits from addition to dishes with a lot of liquid, like paella, bouillabaisse, or risotto. First, grind saffron threads into a fine powder, using a mortar and pestle or spice grinder to break down the flowers, then pour the saffron powder into the hot water or cooking liquid in a pot, in order to bring out the full extent of the color, taste, and aroma contained in the costly herb. A small amount of the valuable spice goes a long way, so there’s no need to grind more than a few strands of saffron.

Besides culinary uses, saffron water can also form the base of a soothing saffron tea: simply boil the ingredients, steep with cinnamon, cardamom, honey, lemon, and mint, and serve.