Milk with saffron is very rich in colour and flavour. It is thought to have originated in Iran and found its way into the Emirates several generations ago. Today it is served in many homes, particularly during the winter months. The longer this is kept, the richer the flavour. it should be served hot or warm in large teacups or small coffee cups.

6 cups fresh milk
sugar to taste
2 teaspoons saffron threads

Soak saffron in a little extra milk for an hour. bring milk and sugar to the boil, then continue to boilfor three to five minutes. Add saffron and put in a flask to keep warm until ready to drink.

From the book "The Complete United Arab Emirates Cookbook"
by Celia Ann Brock- Al Ansari
Copyright © 1994 by Celia Ann Brock-Al Ansari