Drizzled over rice at Persian tables, saffron butter is made by steeping saffron in hot water and blending it into melted butter. Carb-free by nature, it leaves a golden sheen over kebabs and rice alike.
Lightly grind the saffron in a mortar, stir it into the hot water, cover and let it steep for 15 minutes.
Melt the butter over low heat, add the steeped saffron water and salt, and cook while stirring for 5 minutes.
Strain the sauce through a fine sieve and drizzle it over hot rice or kebabs.
Grinding the saffron in a mortar before steeping brings out more colour and aroma. Allergens: contains milk and dairy.
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