July 02, 2017
Condiments, Indian, Budget-Friendly,
Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Blender, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Make it from scratch, Spices more
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"From Fresh edition of our Thursday newspaper The West Australian. Times are estimated (cook time is the time it takes the saffron to "bloom"). Makes 1 small pot."
In a bowl, cover saffron threads with the hot water and stand for 10 minutes or until saffron "blooms".
Roughly chop brown onions and peel and slice the ginger and the garlic cloves.
Put onion, ginger and garlic in the bowl of a food processor and add fried shallots, cardamom seeds, ground nutmeg, ground made, ground saffron and the saffron mixture and process to a smooth paste.
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