Saffron Cream of Wheat

Saffron adds incredible depth and richness to this simple breakfast.  Ghee is optional but highly recommended at the finish.  

makes ~4 cups


Scant pinch saffron 

3 cups milk (plain or almond) 

¼ tsp cardamom, ground 

pinch salt 

½ cup cream of wheat

3 Tbsp honey 

3 Tbsp ghee (optional) 

Garnish with pistachios


  1. Bring the saffron threads and milk to a boil and add the cardamom and salt. Lower the heat. 
  2. In a steady stream, add the cream of wheat, whisking continually until it is completely incorporated and there are no lumps.  
  3. Lower the heat to its lowest setting, cover and simmer for another 2-3 minutes. 
  4. Once prepared, cream of wheat will clump up within minutes. If you are not serving it immediately, add more milk or water to thin it out, whisking constantly.  
  5. Swirl the honey and ghee in just before serving and garnish with chopped pistachios.

ideas / variations

  • Cream of wheat can be replaced with plain semolina or cornmeal.  
  • Add sliced banana or other fruit in place of honey. 
  • Top with a mixture of granola or seeds and nuts of your choice.