Saffron

[Leah and peeps]

Hey guys,

So my neighbours went to Greece and brought us back some Greek Saffron. I have never done anything with Saffron before, and have no idea on how to use it. I really want to try some. It's been sitting in our kitchen for a while now, and I think it is time to give it a taste. So how do you reccamend to use Saffron? Any recipes?

Thanks

 

[Urban Chaos]

that i am aware of, I've only had saffron rice - google it, there are many recipes.

 

[KatyTheChickenLady]

Paella
Saffron Chicken & Rice Soup . . . sooo good.
Saffron Rice with something like salmon on top . . . sigh . . .
In a sauce - say butter, white wine, a squeeze of lemon & saffron . . . over anything try broccoli or asperagus

 

[Hoppelchen]

My favorite saffron recipes:

This one works a treat not only with chicken but also with rabbit too and it's highly addictive: http://www.indiacurry.com/chicken/chickenroganjosh.htm

He also has a saffron milkshake recipe that is a dream: http://www.indiacurry.com/desserts/meetharaita.htm

In the next recipe I substitute the Paneer (a bit boring for my taste) for cooked chicken or rabbit: http://www.manjulaskitchen.com/2009/07/20/vegetable-biryani/
EDIT: I also use all frozen vegetables in my dishes, and it works great! (also much cheaper, less work and around here... much fresher)

Manjula's recipes are unsual because she does not use onions or garlic, but asafoetida and ginger instead. This makes interesting curries and you notice how sweet onions actually are, and whilst I adore garlic, in those recipes it's not missing at all. Also, her videos are just great!

Happy cooking!

Hoppelchen

 

[lara08]

My favorite Saffron recipe is the Indian Saffron Rice..

Indian Saffron Rice

Ingredients

* 1/8 teaspoon powdered saffron
* 2 cups boiling water, divided
* 2 tablespoons butter
* 1 cup uncooked long-grain white rice, not rinsed
* 1 teaspoon salt

Directions

1. Steep the saffron in 1/2 cup boiling water.
2. In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
3. Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.


Enjoy

Singapore Food

 

[bigmike&nan]

Quote:
YUP, what she said...

 

[KenK]

bigmike&nan :

[YUP, what she said...

Times two except use jasmine, basmati or texmati rice. Will need slightly less water.​