How to make Liquid Saffron (Bloomed Saffron)

How to make Liquid Saffron or Bloomed Saffron at home, an indispensable ingredient in the Persian kitchen, but perfect for all cuisines.

Originally published in 2016. Republished with updated content July 2023.

4.97 from 209 votes

Course: Ingredients

Cuisine: North African, Persian, South Asian

Keyword: saffron

Prep Time: 2

Cook Time: 1

Soaking Time: 5

Servings: 4 for 1 recipe

Calories: 0.02kcal

▢ ¼ tsp saffron pistils
▢ 1 small pinch of sugar or salt (optional) just enough to help grind the saffron, read the article above on which to use
▢ 2 Tbsp hot water OR (let it boil, then leave it until needed but no more than 10 minutes)
▢ 1 ice cube hot water or ice cube, not both

Put the kettle on with just a small amount of water. You only need 2 Tbsp. Leave it to cool slightly while you get pounding/grinding.
Place the saffron and sugar or salt in the mortar and grind it with the pestle.
Add the hot water and leave to soak for 5 minutes.
Use in your recipe as required, including any residue.

Place the saffron and sugar or salt in the mortar and grind it with the pestle.
When done, drop the ice cube in the mortar and leave it to melt. When melted, you'll get your liquid or bloomed saffron.
Use in your recipe as required, including any residue.

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