Recipes
This calming and refreshing golden saffron and mint tea is perfect to unwind after a long day. Simple to make and a popular evening ritual in our community.
Adoped from Amanda Hansen, Instagram @SourdoughSparrow
Yes, saffron is the worlds most EXPENSIVE spice, so buying this in bulk isn't cheap, but it's because it's benefits are beyond amazing. If you can think of it as a proactive investment in your mental health and truly buy the good stuff sourced from @herayspice who source their saffron from Afghanistan farmers, it's worth every penny. I only started feeling actual results when I bought saffron from them, instead of the loz bottles I got at costo that are sourced from Spain. There are other ways to get it...like in supplements, pre-made latte mixes, etc. but I wanted to know exactly what was going into my lattes, which is why I make them myself.
At Heray Spice, we believe every ingredient tells a story—and our Herati mint is no exception. Grown in the high valleys of Herat, Afghanistan, and dried slowly under the warm sun, this mint carries the bold, cooling character of the land it comes from. It’s more than mint—it’s tradition in every leaf.
So when we discovered the idea of infusing mint into whipped cream, we knew it was time to bring the Herati flavor to center stage.
Alright, coffee lovers, let’s talk about something way cooler than your average cup of joe—Arabic Qahwa. This isn’t your regular dark, syrupy espresso or your frothy cappuccino. Nope. This is a beautifully light, spiced, and super aromatic Middle Eastern coffee that’s been around for centuries. And honestly? It deserves way more attention than it gets.
Not only does it taste incredible, but making it is kind of a whole ritual—one that makes your kitchen smell like a spice bazaar (in the best way possible). So, if you’re down for trying something new (and impressing your friends with some cultural knowledge), here’s how you can make your own Arabic Qahwa at home.
1. In a saucepan, melt the butter over medium heat. Add the diced shallot and risotto rice, cooking until the shallots are soft and the rice is lightly toasted.
2. Begin adding the stock, one cup at a time. Stir continuously, allowing the rice to absorb the stock before adding more. Continue this process until the rice reaches a creamy consistency.
3. With the last cup of stock, add a pinch of saffron.
4. Once the final liquid is almost absorbed, stir in the lobster meat, chopped chives, and parsley.
5. Remove from heat and gently mix in the marine collagen and cheese until well combined.
6. Season with salt and pepper to taste, and serve immediately. Enjoy!
These pickled jalapeños and carrots are the perfect way to say goodbye to the last peppers and carrots from my fall harvest—featuring the bold, fresh cumin from @herayspice.