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| Servings |
Cup
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Ingredients
- 1/4 tsp Kashmiri Saffron
- 2 tsp broth or water, hot
- 4 Tbsp butter softened
- 4 Tbsp almond oil or Sacha Inchi Oil
- 2 Tbsp scallions finely chopped
- 1 Tbsp parsley fresh, minced
- Small pinch cayenne or Kashmiri Red Chili Powder
- Himalayan pink salt
- black peppercorns freshly ground
Ingredients
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Instructions
- Crush saffron through your fingers into a small bowl. Cover with hot water or broth. Set aside for 10 minutes.
- Whisk together soft butter and oil until completely combine.
- Add the scallions, parsley, cayenne, salt and pepper to the butter-oil mixture.
- Add the saffron, working it in to distribute evenly.
- Transfer to a glass container with a lid. Refrigerate until firm.