Saffron is infamous for being the world’s most expensive spice—and with good reason. Growing saffron is quite demanding and arduous: saffron crocuses are planted between 15th of August and 15th of September; they blossom between 15th of September and 15th of November, and must be picked before sunrise within three days of blossoming. The spice is used in a variety of dishes, most famous one being the saffron rice. Another well-known use for saffron is in a Turkish dessert called zerde.

Ingredients:

1 pinch saffron

1 tablespoon rosewater

4 cups milk

¼ cup rice

1 cup water

Pine nuts and raisons, for garnish

For the thickener:

1 ½ tablespoon rice

6 tablespoon cornstarch

2 egg yolks

¾ cups milk

Preparation:

1.     Moisten saffron in rosewater until it begins to dissolve and change color.

2.     In a pot, bring milk to the boil and add the rosewater and saffron mixture and then the sugar.

3.     Remove any foreign objects from the rice and soak in water for 15 minutes. Drain and rinse well.

4.     In a separate bowl, boil the rice in 1 cup of water. When the water has been absorbed and the rice has become a bit soft and mushy, add the hot milk and rosewater mixture. Simmer on low heat for a few minutes.

5.     In a separate bowl, whisk rice flour, cornstarch, egg yolks and milk and add to the pot and simmer for an additional five minutes.

6.     Pour into individual serving bowls, allow to cool and refrigerate.

7.     Garnish with pine nuts and raisons and serve.