Saffron butter, drizzled over rice at Iranian meals, is made by steeping saffron in hot water and combining it with melted butter. This carbohydrate-free sauce gives rice and kebabs a golden sheen.
Lightly crush the saffron in a mortar and mix with the hot water. Cover and leave to steep for 15 minutes.
Melt the butter over a low heat. Add the saffron-infused water and salt and cook for 5 minutes, stirring.
Pass the sauce through a fine sieve and drizzle over hot rice or kebabs.
Lightly crush the saffron in a mortar before steeping it to bring out its color and aroma. Allergens: contains milk and dairy products.
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