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Sharbat-e zaferan (saffron sherbet)
شربت زعفران: bloomed saffron, rose water and lemon in sweet iced water, glowing gold in the glass
Big steel urns of golden saffron sherbet are poured for guests at Iranian weddings and engagement parties, and the same drink is handed out on the street as nazri during Muharram and at memorial gatherings, when families offer something sweet and cool in the name of the departed. Saffron from Khorasan is ground with a sugar cube, bloomed in a little water and stirred into syrup with rose water and lemon. The result is honey-sweet and floral, with saffron's faint bitterness and hay-like perfume at the end, and a colour that should be a clear, sunny orange-gold. The usual mistake is dropping whole threads straight into cold water, which gives a pale, patchy drink and wastes expensive saffron; grind it first and let it bloom for at least 10 minutes. You know the bloom is ready when the water is a deep red-orange and smells strongly of saffron. Taste before serving: it should be sweet but finish clean, with the lemon just noticeable. Chef's tip: an ice cube placed on the ground saffron and left to melt slowly gives the deepest colour of all, an old Iranian trick.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the saffron
- oz saffron threadsa generous pinch
- 1 sugar cubefor grinding
- 4 tbsp hot water
For the sherbet
- 5 ½ oz white sugar
- ¾ cup warm water
- 4 ¼ cups cold water
- 2 tbsp rose water
- 2 tbsp lemon juice
To serve
- 18 ice cubes (optional)
- 1 tbsp slivered pistachios (optional)
- 1 tbsp basil seeds (optional)soaked 15 minutes in 80 ml water
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Method
0/5 doneStep 1: Grind oz saffron threads with 1 sugar cube in a mortar to a fine orange powder.
2 minStep 2: Tip the powder into a small cup, pour over 4 tbsp hot water, cover and leave to bloom for 10–15 minutes, until the liquid is deep red-orange and intensely fragrant.
12 minStep 3: Meanwhile, stir 5 ½ oz white sugar into ¾ cup warm water until the syrup is completely clear.
2 minStep 4: Pour the syrup into a jug with 4 ¼ cups cold water, 2 tbsp rose water and 2 tbsp lemon juice, then add the bloomed saffron, rinsing the cup out with a spoon of the sherbet to get every drop.
1 minStep 5: Stir and taste; it should be golden, sweet and floral with a clean, tart finish. Pour over 18 ice cubes and scatter with 1 tbsp slivered pistachios and 1 tbsp basil seeds.
1 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 0 g
- Carbs
- 27 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sharbat-e zaferan (saffron sherbet) take?
- About 20 minutes in total: 15 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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