Saffron can be stored in a glass jar (no glassware is required here). If you have glassware in the fridge, place the jar into the fridge.
You can store saffron in a glass jar or metal canning jar.
Serve saffron in the dish of your choice with the accompaniments such as a fresh herb salad, or make a nice savory soup! If you want to use the same recipe but add in saffron to your recipe, like these saffron-lentil soup with tomato and cashew sauce, here it is!
Saffron can be prepared without saffron as well. You can use any of the dishes found at your local Indian cooking centre. For me it is best for me to use traditional food but saffron is delicious as well!
This recipe has also been made with a few other foods which I use everyday at home – like lentils and tomato sauce, cucumber, tomato and red bell pepper, or rice, black beans and rice.
To make saffron dishes with vegetables, saffron is cooked in a few different ways. I have chosen the method which is quickest, most authentic, and makes most saffron dishes!
Before starting eating out, you should always ask yourself if a vegetable and the saffron dishes that you enjoy are going to meet. If the answer is yes, proceed to the section on cooking vegetables.
I eat many vegetable dishes daily in our house and I always make sure I have plenty of saffron available in the fridge for use in a future recipe!
As soon as I take a trip or to the supermarket I always buy saffron. I am a fan of using it to prepare Indian or Asian foods and saffron is an important spice and has been used in India for hundreds of years.
Here is a list of vegetables that use saffron:
Fresh Veggies: Red Bell Peppers, cucumbers, tomatoes and eggplant
Summer Veggies: Asparagus, green bean, cauliflower, kale, collard greens etc.
Soy Bean or Kidney Beans: Cashews, peanuts, sunflower seeds
Summer Vegetables: Asparagus, broccoli, mushrooms, cauliflower
Vegetables that require some time: Fresh carrots, baby spinach, peas, peas flowers and eggplant all require cooking before
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