Sometimes referred to as red gold, saffron is a spice used widely in Azerbaijani cuisine (in plov, piti and sujug, among others), as well as folk medicine and dyeing, such as in the process of premium carpet weaving.
Absheron saffron is famous worldwide for its exquisite taste and fragrance. According to historical records, there were hundreds of saffron plantations in Absheron in the early 18th century. Plovs, deemed the pinnacle of Azerbaijani cuisine, are flavoured with saffron, adding an appetising aroma and beautiful colour to the dishes. Saffron syrup is used in the preparation of Azerbaijani national desserts, especially pakhlava.
Traditionally, saffron signifies festivities, so it is not added to plov and halva prepared for mourning and funeral ceremonies.
Below are the ingredients and recipe to prepare saffron syrup:
- Sugar - 30 g
- Water - 150 ml
- Saffron - 0.15 g
- Basil or mint seeds - 0.1 g
Saffron, basil or mint seeds are soaked in boiling water for 3-4 hours, to which sugar is added. The syrup is strained and cooled. Ice is added when served.
Allergen: saffron
