Rowhani Saffron ad group

About Rowhani Saffron ad group

Rowhani Saffron Research Team All content on our website is written and reviewed by the Rowhani Saffron Research Team, a group of experts including Ph.D. agricultural scientists, experienced food industry professionals, and native Iranian saffron producers. Our editorial mission is to share accurate, science-backed, and experience-based insights into saffron cultivation, health benefits, culinary use, and international trade.With decades of combined expertise and direct involvement in saffron farming and export, we ensure that every article reflects both tradition and innovation in the saffron world.

how to make persian rahat ol holghoom
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how to make persian rahat ol holghoom

how to make persian rahat ol holghoom

By Rowhani Saffron ad group|September 3rd, 2017|Cooking with saffron|

Persian rahat ol holghoom is a soft, starch-set confection scented with rosewater and saffron, often filled with walnuts and rolled in coconut. It belongs to ... Read More...

how to make persian zoolbiya
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how to make persian zoolbiya

how to make persian zoolbiya

By Rowhani Saffron ad group|September 2nd, 2017|Cooking with saffron|

Persian zoolbiya is a crisp, lacy sweet made by piping a fermented starch-and-yogurt batter into hot oil, then dipping the coils in saffron and rosewater ... Read More...

Familiar with Saffron
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Familiar with Saffron

Familiar with Saffron

By Rowhani Saffron ad group|August 30th, 2017|Saffron News|

To become familiar with saffron is to understand the flower, the skilled harvest, the small culinary amount and the place it holds in Iranian food ... Read More...

how to make persian basloq with saffron
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how to make persian basloq with saffron

how to make persian basloq with saffron

By Rowhani Saffron ad group|August 29th, 2017|Cooking with saffron|

Persian basloq is a soft starch sweet scented with rose water and saffron, wrapped around walnut and rolled in coconut. The mixture begins milky and ... Read More...

how to make Pickle Mango
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how to make Pickle Mango

how to make Pickle Mango

By Rowhani Saffron ad group|August 28th, 2017|Cooking with saffron|

To make pickle mango with saffron, soften dried mango in lemon juice, then combine it with a thick, spiced tomato-and-vinegar dressing. The pickle should be ... Read More...

What Are the Properties of Saffron?
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What Are the Properties of Saffron?

What Are the Properties of Saffron?

By Rowhani Saffron ad group|August 26th, 2017|Cooking with saffron|

Saffron's most dependable properties are visible and sensory: three red stigmas per flower, strong colour, a distinctive aroma and a gently bitter taste. What are ... Read More...

how to make persian saffron Luz
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how to make persian saffron Luz

how to make persian saffron Luz

By Rowhani Saffron ad group|August 25th, 2017|Cooking with saffron|

Persian saffron luz is a soft almond confection scented with concentrated saffron and finished with pistachios. It needs no oven: a cooked sugar syrup binds ... Read More...

how to make saffron mimosa flower salad
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how to make saffron mimosa flower salad

how to make saffron mimosa flower salad

By Rowhani Saffron ad group|August 23rd, 2017|Cooking with saffron|

Saffron mimosa flower salad is a chilled layered tuna-and-rice salad decorated in the yellow and green colours of a mimosa bloom. It does not contain ... Read More...

how to make saffron cream
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how to make saffron cream

how to make saffron cream

By Rowhani Saffron ad group|August 22nd, 2017|Cooking with saffron|

Saffron cream in this recipe is a chilled, softly set milk-and-cream dessert—not a cosmetic skin cream. Milk, sugar, breakfast cream and brewed saffron are held ... Read More...

make marmalade jelly Apricot saffron Jelly Jams
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make marmalade jelly Apricot saffron Jelly Jams

make marmalade jelly Apricot saffron Jelly Jams

By Rowhani Saffron ad group|August 21st, 2017|Cooking with saffron|

This apricot saffron jelly is a soft-set refrigerator jam made from ripe apricot pulp, sugar, saffron, lemon and rose water. A teaspoon of gelatine gives ... Read More...