Saffron or Kesar was introduced to India by Persian rulers and traders around 500 BCE, during ancient trade routes linking Persia and South Asia. Some stories also suggest that saffron came to India with early Buddhist monks who used it for sacred rituals.
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The spice found fertile ground in the valleys of Kashmir, where its cultivation thrived due to the region's climate and soil conditions. Over time, Kashmiri saffron became coveted for its high quality, with the region becoming one of the world’s leading saffron producers. Saffron quickly integrated into Indian cuisine, medicine, and religious rituals.
Also Read: Traveller's Pantry: Food Safari In Jammu & Kashmir For Saffron, Walnuts & More
Saffron also has several health benefits. It has antioxidants, helps improve mood and may help in reducing symptoms of depression and anxiety. It also has anti-inflammatory properties and is used in several beauty products to add a glow to the skin.
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It has been a popular ingredient in Indian kitchens for centuries, considered opulent and traditionally used in royal houses. Its golden colour is associated with prosperity and celebration, making it a favourite during weddings, festivals, and religious ceremonies. In Indian cuisine, saffron is usually used in small quantities and added to dishes during the final stages of cooking, ensuring that its delicate flavour isn’t overwhelmed by stronger spices. Its floral, slightly honey-like flavour compliments both sweet and savoury dishes. Here are a few dishes where saffron is typically used.
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Biryani
Easily one of the most celebrated dishes in India, Biryani is a flavourful rice dish layered with marinated meat or vegetables, aromatic spices, and saffron-infused rice. Saffron is dissolved in warm milk or water and drizzled over rice during the final layering. This step gives a golden hue to the biryani and infuses it with a subtle floral aroma that complements the bold spices used in the dish, such as cumin, cardamom, and cloves. Saffron biryani is often served during festive occasions, especially in Hyderabad, Lucknow, and Kolkata.
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Kesari Kheer
Kheer, a popular Indian rice pudding, is a creamy dessert made from slow-cooked rice, milk, and sugar, often garnished with nuts and dried fruits. Saffron-infused Kesari Kheer takes this humble dessert to the next level by adding a luxurious touch. The saffron strands are soaked in warm milk before being added to the kheer during the final stages of cooking. This not only gives the dish its signature saffron colour but also an incomparable aroma. Saffron kheer is typically served during festivals like Diwali, Eid, and weddings.
Zafrani Pulao
Zafrani Pulao is a royal saffron-infused rice dish that has its root in the Mughlai cuisine. While also made with rice and meat, the Zafrani pulao is different from the Biryani. Zafrani, meaning saffron, emphasises the central role of this spice in the dish. The basmati rice is cooked with saffron, milk, and a variety of spices such as cinnamon, cardamom, and cloves. Ghee, nuts like almonds and cashews, and dried fruits such as raisins make the Zafrani Pulao mildly sweet and aromatic. It is often reserved for special occasions like weddings and festivals.
Kesar Phirni
Phirni is a traditional North Indian dessert made from ground rice, milk, and sugar, similar to kheer but with a creamier consistency due to the finely ground rice. To make Kesar Phirni, saffron is soaked in milk and added to the dessert. Phirni is typically served chilled in small clay pots called kulhads,giving it an earthy flavour. Saffron Phirni is a popular dessert during festive occasions like Karva Chauth and Eid.
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Kesar Shrikhand
A quintessential dish from Gujarat and Maharashtra, Shrikhand is a sweetened yoghurt dessert that is thick, creamy, and flavoured with cardamom and saffron. Saffron-infused Shrikhand, known as Kesar Shrikhand, is made by soaking saffron strands in a small amount of warm milk and mixing it into the yoghurt along with powdered sugar, cardamom, and chopped nuts. Traditionally served as part of festive meals, Kesar Shrikhand is often paired with puris or served as a standalone dessert during special occasions like weddings and religious festivals.
Saffron Malai Kulfi
Kulfi is a beloved frozen dessert in India, similar to ice cream but denser and creamier due to the slow cooking of milk. Saffron Malai Kulfi is a popular variant that features saffron as a key flavouring ingredient. Saffron strands are soaked in warm milk and added to the kulfi mixture along with cardamom and nuts like pistachios and almonds. Saffron Malai Kulfi is a perfect summer treat and is often enjoyed during celebrations like Holi, Eid, and weddings.
Saffron-infused Lassi
Lassi is a popular yoghurt-based drink in India, particularly in the northern regions. It can be either savoury or sweet, and one of the most luxurious variations of this dish is the Saffron Lassi. To make this, saffron strands are soaked in warm milk and mixed into the yoghurt along with sugar, cardamom, and rose water. The result is a fragrant, slightly tangy, and refreshingly sweet drink. Saffron Lassi is often served during the hot summer months to cool the body, but it is also a popular drink at festive gatherings and weddings.