How To make Lemon Saffron Bread

Spanish Saffron Raisin Bread

Spanish saffron imparts a definite bouquet to a simple yeasted raisin bread. Try Spanish saffron in your fruit breads and buns.

Ariana’s Persian Kitchen - Rillette with a Lemon Saffron broth/آشپزخانه ایرانی آریانا – آبگوشت

Award-winning Iranian-American chef Ariana Bundy shows you how to a make a classic Persian stew that is served in an unusual way.

آریانا باندی، سر آشپز آمریکایی ایرانی تبار و برنده جایزه معتبر کتاب آشپزی گورمند طرز تهیه یک غذای کلاسیک ایرانی بنام آبگوشت را که با اندکی تغییرات و با روش خود آن را طبخ می کند، آموزش می دهد.

In this extract from the Tehran 2 episode of her award-winning TV show “Ariana’s Persian Kitchen”, Ariana shows viewers how to make a hearty Persian dish that’s been eaten for centuries. Combining chunks of meat, chickpeas, beans, vegetables, dried limes and spices this Ab-Ghusht is slow cooked until it is ready to a roughly mashed into a Rillette-like paste and eaten with its lemony broth and fresh bread.

در این بخش از قسمت برنامه آشپزی آشپزخانه ایرانی آریانا و در سفری دوباره به تهران، آریانا طرز پخت یک غذای دلچسب ایرانی که قرنهاست در سفره های ایرانی حضور دارد را آموزش می دهد. در تهیه آبگوشت از تکه های گوشت، نخود، سبزیجات، لیمو عمانی و ادویه های مختلف استفاده می شود و سپس این مواد در کنار هم و به آرامی پخته می شوند تا آماده کوبیدن شوند، حاصل کار، مخلوطی نرم و خوش طعم است که به همراه آب این خوراک که طعم ترش لیمو عمانی دارد و با نان تازه سرو می شود.

The Rice & Bread Series (Chokha Nay Rotiyoun) l Tari | Sweet Saffron Rice l केसर के मीठे चावल

Tari (Sweet Saffron Rice)

Tari or Sweet Saffron Rice is one of the main traditional festive dishes served for Lunch and is usually prepared on festivals like Cheti Chand (New Year), Diyari (Diwali), Holi (Festival of Colors), Janmashtami (Birth of Krishna) & on Chand (Full moon day); It is also prepared on special occasions like birthdays.

Tari is usually eaten with Tee Dali Poath (Lentil Curry)

For the detailed recipe click on the following link



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KARDEMUMMABULLAR | Swedish Cardamom Buns

Everything you need to know to make the best Swedish Cardamom buns!

UPDATE! (30/4/2023): I have gotten some comments that the dough is really stiff for some people. Flours are different in every country and have different rates of absorption. If you feel your dough is stiff or dry add 50g more milk and mix for an additional 5 minutes. The bun dough in later videos has also been changed to fix this issue.

If you’d like a printable version of this recipe you can find that HERE:

Tips and Tricks for freezing, defrosting, proofing, reheating and storing:

RECIPE:

Dough:
500g (2 cups) nonfat milk
1100g (9 ¼ cups) AP flour
200g (1 cup) sugar
200g (¾ cup plus 2 Tbsp) room temperature butter
23g (2 Tbsp) ground cardamom
70g fresh yeast (23g or 2 ⅓Tbsp dry yeast)
15g (2 ½ tsp) salt

-Add all ingredients to the bowl of your stand mixer.
-Using the hook attachment mix on low for 5 minutes or until the ingredients are all incorporated.
-Turn the speed up to like a medium to medium fast for 15-30 minutes.
-You want to work up as much gluten as you can.
-When your dough is smooth and pliable, it needs to rest. In the winter you canshape it into a rectangle, leave on your counter covered in plastic or a tea towel for 30 minutes. In the summer I like to shape it into a rectangle, cover it with plastic and let it rest in the fridge for 30 minutes to an hour until it is cool but not yet cold/hard.
-Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick.
-Spread the filling onto the dough.
-Sprinkle on a generous amount of the cardamom sugar
-fold into thirds
-Roll out and start to portion
-Shape as desired
-In the bakeries I’ve worked in the buns are usually around 100g, but this feels very large at home, 80-90g works well.
-Place on a baking tray, cover, and let rise until double in size. In the winter this can take me over three hours. But lately, since it July and therefore very warm and humid, it can take as little as 45 minutes to an hour.
-Bake at 200C (400F) for about 9 minutes or until golden brown. I like to check mine and rotate the tray at the 5 or 6 minute mark so they don’t get overbrown.
-Brush with egg wash as soon as they come out of the oven.
-Immediately sprinkle them with cardamom sugar.
-Let cool (if you can wait that long!)
-Enjoy!

Butter Filling:
300g very soft butter
250g sugar
3g vanilla sugar
3g salt (optional)

Mix all together. This can be made up to a week in advance. There is no need to refrigerate it if you plan to use it within a week of making. It MUST be very soft when you go to spread it. If it has been sitting out at room temperature and is still tricky to spread, microwave it a bit. You don’t want to tear the dough trying to spread on the filling

Cardamom Sugar:
100 sugar
40 cardamon

You can use less cardamon if you would like. This is the ratio I have learned in Sweden but it is quite intense (not to mention pricey!) so do what works best for you.


Cardamom:
The cardamon used in Swedish baking is just the black seeds (like what is linked below) none of the green husk. It is roughly ground, not a fine powder. This gives the dough very pretty black flecks instead of a grayish tinge. Any cardamom will be fine though taste wise.




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Lemon Saffron Poppy Seed Cake – Bruno Albouze

Learn how to create an incredibly luscious and moist pound cake! Lemon saffron poppy seed – So good in any occasion such as breakfast, brunch, tea time, camping, snacks et so forth...
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How to make Saffron Loaf

THIS WEEKS RECIPE: How to make Saffron Loaf



Ingredients
Loafs: 2

2oz. Fresh Yeast (50g)
2.5 Cups Milk (6dl)
1g Saffron
2 Teaspoon Salt
3 Tablespoons Vegetable Oil
6.4 cups Flour (15dl)


Directions
Oven Temperature: 475ºF + 400 ºF (250ºC + 200 ºC)
Time: 40min
1. Crumble the yeast into a big non metal bowl then add lukewarm milk
2. Stir until the yeast dissolves then add the Saffron and stir around
3. Add salt, vegetable oil and half of the flour and start to knead the dough
4. Add the rest of the flour and knead the dough for a few minutes
5. Cover the dough under a blanket to rise for 45min
6. Knead the dough on a lightly floured table and then split the dough into two parts
7. Make two loafs out of the dough and set them on a baking tray and cover with a blanket for another 20min
8. Take a sharp knife and make a few shallow slices into the loafs before baking them in the oven
9. Bake them in 475ºF (250ºC) for 5min at the bottom of the oven then lower the temperature to 400ºF (200ºC) for 35min
10. Done! Enjoy

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