Saffron is a staple spice in Persian cuisine, and most recipes call for you to “bloom” the saffron before you use it. Blooming the saffron helps fully release its color, aroma, and flavor before it’s added to any dish. Saffron threads have aromatic compounds that aren’t water-soluble, and blooming saffron helps pull out those oils, bringing out a rich, slightly sweet, earthy flavor.

I’m showing you exactly how to bloom your saffron for maximum flavor in either hot water or over ice, and explaining my very slight preference for the ice method.

Two bowls of bloomed saffron.

The vibrant, golden tones in classic tahdig or jeweled Shiring polo come from the amazing yellow color of saffron. Blooming saffron in hot water or a warm liquid allows the color to diffuse fully.

🔥🧊 Is Hot Water or Ice Better?

I conducted a thorough test for my TikTok followers who were curious about whether one method was better for steeping saffron. Growing up, my mom always steeped saffron in hot water, so I decided to compare this method with steeping it over ice, a method thought to yield both a stronger aroma and brighter color.

After testing both methods, I found that there wasn’t a significant difference in the results. The saffron steeped over ice was only slightly more aromatic. So my conclusion is that if I have the time, I’ll use ice, but if not, I’ll use hot water and not feel even a little bad about it.

💛 Things to Know about Saffron Spice

  • Expensive spice: I know that saffron is a very expensive spice and luxury, which is why we use it in small amounts and get the most flavor out of it as possible. I buy my saffron online, which I find to be the easiest way, though you will be able to find it in Middle Eastern grocery stores and some supermarkets.
  • Look out for synthetic saffron: Synthetic saffron often looks overly bright or red and will bleed color instantly when dropped in water. Real saffron releases its yellow color slowly. If you’ve bought some and want to test it, rub a thread between your fingers. Real saffron will smell earthy and sweet, but fake saffron typically smells a bit chemical or has no smell at all.

See the recipe card for full information on ingredients and quantities.

🔥🧊 How to Bloom Saffron

  • White marble mortar and pestle with saffron threads before and after grinding them fine.
    Grind the threads using a mortar and pestle until fine.
  • Saffron in two white bowls next to each other before and after adding two ice cubes and water respectively.
    Hot water: Pour 2 tablespoons of hot water over the saffron and leave to steep for 5 minutes.
    Ice: Add ice cubes, approximately 2 tablespoons of water worth, over the saffron and leave to allow to melt. This can take up to 1 hour if using two cubes.

🟡 Persian Recipes That Use Saffron

Saffron is the secret ingredient that makes the flavors and yellow color in these recipes truly shine.

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Two bowls of bloomed saffron.
Author: Candice Walker

How to Bloom Saffron (in Hot Water or Over Ice)

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Most recipes call for you to "bloom" the saffron before you use it. Here are the best two ways to do it.
Prep Time2 minutes
Cook Time0 minutes
Steeping Time8 minutes
Total Time10 minutes
Course: Condiment
Cuisine: Middle-Eastern, Persian
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Servings: 1
Calories: 0.2kcal

Equipment

Ingredients

  • 1 pinch saffron
  • 2 tbsp hot water or ice

Instructions

  • Grind the threads using a mortar and pestle until fine.
    1 pinch saffron
  • Hot water: Pour 2 tablespoons of hot water over the saffron and leave to steep for 5 minutes.
    Ice: Add ice cubes, approximately 2 tablespoons of water worth, over the saffron and leave to allow to melt. This can take up to 1 hour if using two cubes.
    2 tbsp hot water
  • Add the infused saffron liquid to your rice, stews, or desserts. This is usually added towards the end of cooking to preserve the saffron's color and aroma.

Notes

See the blog post for more details, but here is the gist: After testing both methods, I found that there wasn’t a significant difference in the results. The saffron steeped over ice was only slightly more aromatic and brightly colored. So my conclusion is that if I have the time, I’ll use ice, but if not, I’ll use hot water and not feel even a little bad about it.

Nutrition

Calories: 0.2kcal | Carbohydrates: 0.03g | Protein: 0.01g | Sodium: 2mg | Potassium: 1mg | Vitamin A: 0.3IU | Vitamin C: 0.04mg | Calcium: 1mg | Iron: 0.01mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

🥘 More Persian Pantry Staples

These flavor-packed ingredients are essential to Persian cuisine.

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