Saffron Tea Bread

Saffron Salt

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/3 cup sea salt
• 1 (1 g) package saffron thread (about 2 tsp/10 ml)
• 1/2 teaspoon water

Recipe

• 1 in clean spice or coffee grinder, pulse together salt, saffron and 1/2 tsp (2 ml) water until vibrant yellow with a few saffron threads intact.
• 2 store in dark glass or nonreactive airtight container in cool dark place for up to 1 month.

Saffron White Pasta Dough

Total Time: 48 mins Preparation Time: 45 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 1/2 teaspoon saffron thread
• 3/4 cup white
• 4 egg yolks
• 3/4 lb durum flour, if the flour is large you can run it in the food processor till fine (semolina pasta flour that had been ground very fine)
• 1/4 teaspoon salt

Recipe

• 1 crush saffron with dry hands. soak saffron in the for 10 minutes.
• 2 place flour on large hard surface that has been floured. mix in salt.
• 3 mix the egg then add the saffron stirring in to combine.
• 4 .make a well in center of the flour. add a little of the egg mixture to the center using a fork to whisk the flour into egg mixture. keep adding till all is absorbed.
• 5 knead with hands until fully incorporated. dough will be sticky, so use some flour to be able to form into a ball. flatten out a bit, cover with a damp towel to keep from drying. or place a bowl over it.
• 6 rest for 30 minutes. do not skip this step.
• 7 separate the dough into two pieces.
• 8 flour your work surface and start to roll out the dough, rolling from the middle, flipping it occasionally, and flouring it as necessary to keep it from sticking. to keep the sheet from breaking, once it has reached a certain size, roll it up around the rolling pin and then invert the rolling pin; you can, as you are unrolling the sheet, gently stretch it by holding the unrolled part firm and pulling gently away with the rolling pin. keep on flipping and rolling till you have a sheet that's almost transparent -- as thin as a dime, or thinner, (the pasta will almost double in thickness while cooking).
• 9 now you can either use it to make crab filled ravioli or tortellini, for lasagna, or cut it into strips. roll out the second piece and cut it as you did the first.
• 10 or.
• 11 use a hand operated pasta machine that clamps to your work surface, then you crank it through the rollers until it reaches the proper thinness that doesn't break up. having a smooth, intact pasta. cut pasta in ribbons or make whatever shape you prefer.
• 12 or if lucky enough to have a motorized machine pour in the egg mixture and flour and let the machine do the rest.
• 13 fresh pasta cooks in 3-5 minutes. be sure not to overcook.

Saganaki (greek Fried Cheese Squares)

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• 2 lbs kefalotyri cheese (can use feta or kasseri cheese)
• 1 cup butter
• 2 tablespoons lemon juice (fresh)

Recipe

• 1 cut cheese into bite sized pieces. in a heavy skillet, fry cheese in hot butter quickly (a few seconds on each side) until golden. arrange on a platter and sprinkle with lemon juice. serve hot.

Saffron, Zucchini And Herb Couscous

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 cups chicken stock
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon ground cumin
• 1/2 teaspoon saffron thread
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 zucchini, diced large
• 1 1/2 cups couscous
• 1 cup basil leaves, chopped
• 1 cup fresh parsley leaves, chopped

Recipe

• 1 bring the chicken stock to a boil in a small saucepan and turn off the heat.
• 2 add the salt, pepper, cumin and saffron threads and allow to steep for at least 15 minutes.
• 3 meanwhile, heat the olive oil and melt the butter in a saute pan.
• 4 add the zucchini and cook for 5 minutes, or until lightly browned.
• 5 bring the chicken stock just back to a boil.
• 6 place the couscous in a large bowl and add the cooked zucchini.
• 7 pour the hot chicken stock over them.
• 8 cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes.
• 9 add the basil and parsley.
• 10 toss the couscous and herbs with a fork and serve warm or at room temperature.

Saffron Rice

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 tablespoons butter
• 1 cup finely chopped onion
• 4 cups water
• 4 teaspoons chicken base
• fresh ground black pepper
• 8 saffron threads (optional)
• 2 cups short-grain rice, rinsed
• 1 cup chopped thin green beans
• 1 cup frozen peas

Recipe

• 1 preheat oven to 375°f.
• 2 melt butter in a saucepan.
• 3 add onion and cook until softened.
• 4 add water and chicken base (4 cups chicken stock may be substituted).
• 5 add pepper or saffron.
• 6 stir.
• 7 bring to a boil.
• 8 add rice. stir.
• 9 add beans and peas.
• 10 stir.
• 11 cover.
• 12 bake for 20 minutes.

Summer Berry Compote

Ingredients

• Servings: 4
• 1 pint strawberries, quartered
• 1 pint blueberries, rinsed and drained
• 1 pint fresh blackberries, rinsed and drained
• 1 pint fresh raspberries
• 1 pint red currants
• 1 tablespoon white sugar
• 3 tablespoons chopped fennel greens

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• in a large bowl combine strawberries, blueberries, blackberries, raspberries and currants. sprinkle with sugar and gently stir in fennel. refrigerate for about 20 minutes. serve cold.

Safra - Traditional Libyan Semolina And Date Cake W/syrup

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 3 tablespoons sunflower oil
• 1 1/2 lbs pitted dates, chopped
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 2 lbs semolina (fine or medium)
• 1 lb granulated sugar
• 2 teaspoons baking powder
• 1 cup sunflower oil
• 3/4 cup water
• blanched almonds or whole cloves, for garnish
• 1 cup sugar
• 1/2 cup water
• 1 cup honey
• 1 lemon, juice of, 2 to 3 tablespoon

Recipe

• 1 put the oil and dates in a heavy skillet and cook over low heat, stirring continuously, for about 20 minutes, or until a thick paste has formed.
• 2 remove skillet from the heat and stir in the cinnamon and cloves. cool the paste. mix cake ingredients except the almonds or cloves together into a thick batter.
• 3 put half of the batter into a cake tin 12 x 12 in., or 12 x 16 inches put in the date filling, pressing it into the corners of the tin so that it covers the batter. pour in the balance of the batter and smooth out the surface.
• 4 lightly score the top of the cake in 2- inches diamond shapes or square pieces. put 1 blanched almond in the center of each diamond or press 1 whole clove into each piece, with the stem down. (clove is prettier but yor not going to eat it!).
• 5 put the cake tin into the center of the oven so that it bakes evenly, and bake in a 350 degree f. oven for 45 minutes.
• 6 put all syrup ingredients into a pan and simmer over low heat for 10 minutes, stirring frequently. when the cake is removed from the oven, pour the hot syrup over the top and allow it to be absorbed.
• 7 let the cake stand at room temperature for at least 6 hours before eating.

Sage And Cream Turkey Fettuccine

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 3 ounces spinach fettuccine
• 1/3 cup light sour cream or 1/3 cup nonfat sour cream
• 2 teaspoons flour, all-purpose
• 1/4 cup reduced-sodium chicken broth
• 1 teaspoon sage
• 1/8 teaspoon pepper, black ground
• cooking spray
• 6 ounces turkey breast tenderloin steaks
• 1/4 teaspoon salt
• 1 cup mushroom, fresh
• 2 scallions (green onions)
• 1 garlic clove, minced
• sage, fresh

Recipe

• 1 cook pasta according to package directions; drain and set aside.
• 2 meanwhile, in a small bowl, stir together sour cream and flour until smooth. gradually stir in broth until smooth. stir in snipped or dried sage and pepper; set aside.
• 3 coat an unheated 8-inch skillet with nonstick cooking spray. preheat over medium-high heat. sprinkle turkey with salt. add turkey, mushrooms, green onions, and garlic to hot skillet. cook and stir about 3 minutes or until turkey is no longer pink.
• 4 stir sour cream mixture into turkey mixture in skillet. cook and stir until thickened and bubbly. cook and stir for 1 minute more. serve turkey mixture over hot cooked pasta. if desired, garnish with sage sprigs.

Saffron Rice Pilaf With Toasted Almonds

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 3/4 cup white rice
• 1/3 cup vermicelli, broken into 1/2 inch pieces
• 2 cups chicken broth
• 1 tablespoon butter or 1 tablespoon margarine
• 1 pinch saffron
• 2 tablespoons slivered almonds
• 1 teaspoon seasoning salt

Recipe

• 1 in a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. remove from saucepan and set aside.
• 2 in the same saucepan on medium heat, melt butter.
• 3 add vermicelli noodles and brown for 1 minute.
• 4 add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.
• 5 add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.
• 6 cover saucepan and reduce heat to lowest setting. cook covered for 16 minutes.
• 7 remove lid and fluff with a fork.

instant oatmeal mix

Ingredients

• Servings: 20
• 1 cup nonfat dry milk powder
• 1 cup confectioners' sugar
• 2/3 cup brown sugar
• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon spice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom (optional)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine the powdered milk, confectioners' sugar, brown sugar, salt, cinnamon, spice, nutmeg, and cardamom in a bowl. stir to mix thoroughly, and store in an airtight container.

Saffron Rice With Cashews

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 9
• 3/4 teaspoon crushed saffron
• 4 1/2 tablespoons warm milk (i use soy milk)
• 3 tablespoons butter (i use margarine)
• 1/2 cup currants
• 1/2 cup cashew nuts
• 2 1/4 cups long-grain rice
• 4 1/2 cups water
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons sugar
• 2 pinches cinnamon

Recipe

• 1 dissolve saffron in warm milk.
• 2 melt butter in a medium to large saucepan.
• 3 add currants, nuts, and rice.
• 4 stir over a low heat for several minutes.
• 5 add water, salt, sugar, cinnamon, and the dissolved saffron and milk mixture.
• 6 stir briefly.
• 7 raise the heat and bring the water to a boil.
• 8 lower heat, and cover to barely simmer for 25 minutes.
• 9 serve immediately.
• 10 for vegan use only the soy milk and a vegan [no dairy products] margarine.

Saffron Roasted Cauliflower

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/4 cup extra virgin olive oil
• 1/2 teaspoon saffron thread, lightly crumbled
• 1/4 teaspoon coriander seed, crushed
• 2 garlic cloves, smashed
• 1 shallot, chopped
• 1 teaspoon kosher salt
• 1 head cauliflower, cut into florets
• 2 teaspoons lemon juice or 1/2 lemon, juice of
• 2 teaspoons fresh parsley, chopped for topping
• 1/3 cup water

Recipe

• 1 preheat oven to 450.
• 2 heat olive oil in large ovenproof skillet over medium heat.
• 3 add saffron, coriander, garlic, shallot and 1 teaspoon of salt and cook, stirring until shallot is translucent and the oil turns yellow - about 5 minutes.
• 4 add cauliflower, lemon juice and 1/3 cup water.
• 5 increase the heat to medium high and cook, stirring occasionally, until cauliflower turns yellow and water has mostly evaporated, about 5 minutes.
• 6 transfer skillet to oven,.
• 7 roast stirring halfway through, until cauliflower is tender and golden, about 15 minutes.
• 8 season with salt and sprinkle with parsley.

Saffron Sauce For Fish - Spain

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 pint fish stock
• 1/4 teaspoon saffron thread
• 1/2 cup butter
• 1/2 cup flour
• 1 small red pepper, seeded and cut into strips
• 1 small green pepper, seeded and cut into strips
• 1 garlic clove, crushed and chopped
• 2/3 cup cream
• 3 tablespoons
• 1 teaspoon lemon juice

Recipe

• 1 dissolve the saffron in heated fish stock that uses white and a little vinegar.
• 2 make a roux with hlaf the butter (or 1/4 cup) and the flour. moisten with the stock, adding stock until the consistency is just as thick as whipping cream.
• 3 soften the peppers with the garlic in the remaining butter over low heat. when they are soft, add this to the sauce and simmer for 10 minutes.
• 4 pour in the cream, and lemon juice.
• 5 add juices from the fish you are cooking to use this sauce with, for maximum flavor and so as not to be wasteful!

Saffron Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 1 small onion (chopped very thinly)
• 1 garlic clove (chopped very thinly)
• 250 ml cream
• 125 ml white (chardonnay, good quality)
• 1 sachet saffron thread
• 1 tablespoon clarified butter
• salt and pepper

Recipe

• 1 melt clarified butter in a pan and add the onion.
• 2 when onion turns translucent add garlic and stir.
• 3 add white and let simmer.
• 4 keep one tb cream back, add the rest to the pan. let reduce sauce until desired consistency is reached.
• 5 dissolve the saffron threads in the remaining tb of cream and add to the sauce.
• 6 salt and pepper to taste.
• 7 serve.

Saga Blue And Apricot Pizzettes

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 30
• 15 miniature bagels
• 8 ounces saga blue cheese, well chilled
• 30 dried apricot halves (with soft texture)
• 1 sprig mint, for garnish

Recipe

• 1 preheat oven to 450f.
• 2 slice bagels in half and arrange on a cookie sheet or baking stone.
• 3 cut 1/8-inch-thick slices from the cheese and trim to fit the tops of the pizzas.
• 4 top each pizza with 2 slices.
• 5 flatten the apricots by pressing with your fingers; then place one apricot, hollow side up, over the cheese on the pizza.
• 6 place another slice of saga blue over each apricot.
• 7 bake until the cheese has melted, about 5 to 6 minutes.
• 8 remove from oven and garnish with mint sprigs.

Saffron Sweet Rice -- Zarda Pullao

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 4
• crumpled up saffron thread, about 1/4 teaspoon
• 1 tablespoon warm milk
• 1 cup long grain rice
• 1/4 cup pistachios
• 1/4 cup butter
• 3 cardamom pods
• 1 stick cinnamon
• 1 1/2 cups water
• 1 dash yellow food coloring
• 1/2 teaspoon salt
• 6 tablespoons sugar
• 1/8 cup golden raisin

Recipe

• 1 put the crumbled up saffron into the tablespoons of warm milk and let it sit for 1-2 hours.
• 2 wash the rice well, then put it into a large bowl with about 5 cups of water and leave it to soak for 1/2 hour. drain completely.
• 3 melt the butter over medium heat in a heavy oven-proof pot with a tight-fitting lid. (you will be placing it into the oven later on so this is important).
• 4 when the butter is hot put in the pistachios and toast them lightly (they will get a kind of golden tint) this takes about a minute or two. remove the pistachios with a slotted spoon and set aside.
• 5 now, put the cinnamon stick and cardamom pods into the same butter. stir and fry for 1 minute.
• 6 now, put the drain rice into the butter with the cinnamon and cardamom and stir and fry for about 3 minutes.
• 7 add water, food coloring, and salt. stir and cook until all of the water is absorbed.
• 8 now put in the saffron milk, sugar, and raisins. mix together, cover, and place it into an oven set at 325°f for 25 minutes.
• 9 when finished, place into a pretty serving bowl, or individual serving bowls (take out the cinnamon and cardamom first) and sprinkle with the pistachio nuts.
• 10 enjoy!

Saganaki ( Greek Fried Cheese)

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/3 lb kefalotyri or 1/3 lb kasseri cheese
• 2 tablespoons butter
• 1 lemon, juiced
• 1 loaf french bread

Recipe

• 1 cut cheese into bite-sized cubes.
• 2 melt butter in frying pan; add cheese.
• 3 fry on all sides until crusty and chestnut-colored.
• 4 squeeze lemon juice over cheese and serve with crusty french bread.

Saffron Rice

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon ghee or 1 tablespoon oil
• 1/2 teaspoon saffron
• 4 green cardamom pods, bruised
• cinnamon stick
• 250 g basmati rice
• 500 ml water or 500 ml stock

Recipe

• 1 warm fat in a large pan. add cinnamon, cardamon. fry until fragrant.
• 2 add rice and fry until covered and translucent.
• 3 crush or pound saffron to release flavors.
• 4 meanwhile bring saffron and water/stock in milk pan. when nearly boiling ad to rice. cover and cook for 12-15 minutes.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Saffron Spaghetti Alla Carbonara

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 teaspoon saffron (about 2 pinches)
• salt
• 1 lb spaghetti, thick (barilla is best)
• 3 tablespoons extra virgin olive oil
• 1/3 lb pancetta, cut like thick bacon at deli counter then diced in your kitchen
• 4 garlic cloves, minced
• 1/2 cup dry white
• 1 teaspoon turmeric
• 2 egg yolks
• black pepper
• 1 cup pecorino cheese, grated
• 1/2 cup flat leaf parsley, coarsely chopped

Recipe

• 1 place the saffron in a small pot with 1 cup cold water. bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6 to 8 minutes.
• 2 bring a large pot of water to a boil, salt the water and cook pasta to al dente. (heads up! reserve a half cup of starchy cooking water just before you drain spaghetti).
• 3 while the water comes to a boil, heat olive oil, 3 turns of the pan, over medium heat. add pancetta and cook until just about crisp, 4 to 5 minutes.
• 4 add in the garlic after 2 to 3 minutes and stir another 2 to 3 minutes until fragrant.
• 5 stir in and turmeric.
• 6 beat eggs with starchy cooking water.
• 7 drain pasta and add to the skillet.
• 8 pour saffron water over the pasta and toss to combine, season with pepper.
• 9 add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat.
• 10 toss the spaghetti to coat evenly in golden sauce.
• 11 top with additional cheese and parsley. serve immediately.

Saffron Tagliarini With Snails, Sorrel, Tomato, Zucchini

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 eggs
• 2 -2 1/2 cups flour, unbleached
• 6 -8 saffron strands (soaked in a teaspoon of warm water)
• salt and pepper
• 1 tablespoon olive oil
• 24 snails (6 per person)
• 3 small zucchini
• 2 garlic cloves, crushed
• 1 bunch sorrel
• 1 pint cherry tomatoes
• 1 lemon, zest of, grated (save lemon for another use)

Recipe

• 1 for the pasta:
• 2 combine ingredients in food processor or large mixer until dough ball forms.
• 3 rest mixed ingredients for half an hour to one hour in the fridge.
• 4 roll out through pasta machine to make thin, silky sheets then put through the machine at a tagliarini setting (or roll out by hand into a thin sheet and then cut noodles using a pizza cutter).
• 5 hang to dry over a broom handle; while still soft, curl into loose nests.
• 6 for the sauce:.
• 7 clean and slice zucchini into strips.
• 8 halve the cherry tomatoes.
• 9 sauté strips of zucchini in olive oil with cherry tomatoes and crushed garlic over medium heat until vegetables soften.
• 10 add the snails and sorrel and season to taste, adding lemon zest and cooking till sorrel is softened and snails are heated through.
• 11 bring large pot of salted water to boil and add the pasta and cook for one to two minutes (or until al dente--if you are using freshly pasta, it will cook very quickly). drain and toss with the snails and sorrel sauce.
• 12 serve immediately.

Saft Glogg (swedish Fruit Juice Glogg)

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 medium orange
• 1 quart apple
• 2 cups white grape juice or 2 cups currant juice or 2 cups cranberry-raspberry juice
• 1/4 cup sugar
• 1 cinnamon stick (3 inch)
• 8 whole cloves
• 2/3 cup raisins
• 2/3 cup blanched slivered almonds

Recipe

• 1 using a vegetable peeler, cut colored portion from orange in single spiral.
• 2 reserve orange for another purpose.
• 3 in a large pot combine orange peel and the next five ingredients.
• 4 let stand 4 hours.
• 5 bring to a boil over medium heat.
• 6 reduce to low; simmer 30 minutes.
• 7 serve hot or cold in punch cups with a few raisins and almonds in each serving.

Sag Paneer

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 2 tablespoons butter
• 1 teaspoon curry powder
• 1 (10 ounce) package spinach, frozen, chopped spinach, thawed
• 1 teaspoon salt
• 1/3 cup small curd cottage cheese
• 2 teaspoons sour cream

Recipe

• 1 melt butter in a heavy skillet over low heat and stir in the curry powder; let the curry powder cook in the butter for 3 to 4 minutes.
• 2 stir in the spinach and the salt; cover the skillet and let the spinach cook for 4-5 minutes.
• 3 stir in the cottage cheese and sour cream, and cook, stirring, until the cheese has completely melted.

Saffron Semifreddo With Cranberry Syrup And Salted Honey Nuts

Total Time: 7 hrs 30 mins Preparation Time: 30 mins Cook Time: 7 hrs

Ingredients

• 5 large egg yolks
• 1/2 cup granulated sugar
• 1/4 teaspoon saffron thread
• 1 tablespoon sweet
• 1 cup heavy cream
• 1/2 cup dried cranberries, unsweetened
• 1/4 cup granulated sugar
• 1 teaspoon ground cardamom, toasted
• 1/2 cup dry white
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 1/2 cup hazelnuts
• 1 teaspoon extra virgin olive oil
• 1 teaspoon sea salt
• 2 teaspoons honey

Recipe

• 1 heat a double boiler bringing water to a gentle simmer. have an ice water bath big enough for the base of the double boiler ready.
• 2 in the pan of the double boiler, combine egg yolks, sugar, and saffron threads. place over simmering water and whisk constantly until the mixture is thick and doubled, about 5 - 6 minutes.
• 3 remove from heat and submerge in the ice water bath, continuing to stir to bring down the temperature. if the mixture gets too cold and is sticking to the bottom of the pan, it will release easily if you run hot water on the outside of the bowl.
• 4 in the bowl of an electric mixer and using the paddle attachment, whip the egg yolk mixture with the sweet until it becomes thick and pale in color, 4 - 5 minutes.
• 5 as the mixer is going, beat the heavy cream until soft peaks form (this can also be done ahead of time).
• 6 with a spatula, add a third of the whipped cream to the egg mixture and stir together gently. fold the remaining whipped cream into the egg mixture. spoon the mixture into 6 individual ramekins, or leave it in the mixing bowl. cover the ramekins or bowl with plastic wrap and freeze until firm, at least 6 hours. to serve, run a butter knife under hot water and cut around the edge of the ramekins to invert the semifreddo individual plates. or, if you prefer, use a hot spoon to scoop the semifreddo from the mixing bowl. serve with cranberry syrup and salted honey-nuts (recipes to follow).
• 7 cranberry syrup and salted honey-nuts : combine cranberries, sugar, cardamom, , lemon juice, and water into a small sauce pot and bring to a boil. reduce heat and simmer until the syrup has reduced by half and coats the back of a spoon. set aside to cool.
• 8 preheat oven to 350 degrees. place hazelnuts in a small mixing bowl and toss with olive oil and sea salt. add honey and toss once more to coat.
• 9 transfer nuts to a lined baking sheet and bake, stirring at least once, until the nuts are golden, about 10 minutes. remove from oven and let cool completely.
• 10 once the hazelnuts have cooled, roughly chop the nuts and serve atop the semifreddo with the syrup.

Saffron Potato Tagine

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 lbs potatoes, quartered
• 2 tablespoons olive oil
• 2 onions, sliced
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon saffron strand
• 5 ounces large raisins
• 1/2 pint hot vegetable stock
• 2 tablespoons chopped flat leaf parsley
• 2 tablespoons chopped coriander

Recipe

• 1 cook the potatoes in boiling salted water for 8 - 10 minutes drain and set aside.
• 2 heat oil in a casserole dish suitable for the stovetop and fry onions for 4 minutes add garlic, spices, raisins and half the stock.
• 3 bring to boil and simmer for 5 minutes the stock should have reduced by about 50%.
• 4 add potatoes and remaining stock. simmer for another 10 minutes until everything has warmed through and the sauce has thickened.
• 5 season if desired and stir in the fresh herbs. serve with cous cous.

Saffron Bun

Total Time: 4 hrs 15 mins Preparation Time: 30 mins Cook Time: 3 hrs 45 mins

Ingredients

• Servings: 12
• 1 (1/4 ounce) package yeast
• 1/2 cup sugar, plus
• 1 teaspoon sugar
• 1 1/2 cups half-and-half, scalded and cooled to warm
• 5 1/2 cups flour
• 1 large egg, beaten
• 2 large egg yolks, beaten
• 1 large egg yolk, beaten with
• 1 teaspoon milk
• 4 tablespoons unsalted butter, melted and cooled slightly
• 3/4 teaspoon saffron thread (crushed and diluted in 2 t warm milk)
• 1 teaspoon vanilla
• 1 teaspoon extract
• 3/4 cup raisins
• 1/2 cup candied fruit (or mixed dried fruit)
• 1/2 cup sliced almonds
• confectioners' sugar

Recipe

• 1 in a large bowl, combine the yeast, the 1 t sugar and the half and half. let stand till foamy, about 5 minutes.
• 2 gradually add half the flour to the yeast mixture, beating till smooth.
• 3 place this sponge in a warm draft free place and let stand till bubbly and doubled in bulk, about 1 hour.
• 4 in a second large bowl, beat the egg and egg yolks, 1/2 cup sugar, butter, saffron mixture and the vanilla and extracts with an electric beater till smooth.
• 5 stir in the raisins and candied fruit into the sponge and then add the egg mixture.
• 6 add the remaining flour, 1/2 cup at a time, mixing well after each addition, till you have a sticky dough.
• 7 transfer the dough to a floured surface, sprinkle with additional flour and knead till you have a smooth, elastic dough, 5-8 minutes, adding more flour if necessary.
• 8 place the dough in a large buttered bowl, turning it to coat with the butter.
• 9 cover and set in a warm place till doubled in bulk, about 1 1/12 hours.
• 10 on a large floured surface, roll the dough into a long cylinder about 3 inches thick and 36 inches long.
• 11 place on a large buttered baking sheet and turn the ends in toward the center to form a large "pretzel." cover and let stand for 40 minutes.
• 12 preheat oven to 350.
• 13 brush the dough with the egg wash and sprinkle with almonds, pressing them in slightly.
• 14 bake in the middle of the oven till golden brown, about 45 minutes (i would start checking at about 30 minutes to be sure it doesn't over bake).
• 15 remove from the oven and cool on a rack.
• 16 allow to stand for 4-6 hours.
• 17 serve sprinkled with confectioners' sugar.

Saffron Potatoes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 pinch saffron
• 1 1/4 cups hot water
• 2 lbs medium potatoes, peeled and sliced into 1 inch pieces
• 1/4 cup butter
• salt & pepper

Recipe

• 1 crumble saffron into water.
• 2 heat butter in a skillet, then brown potatoes in 1 layer, turning over after 5 minutes.
• 3 add water, salt,& pepper and simmer at medium, uncovered for 5 minutes.
• 4 reduce heat to low and simmer 15-20 minutes more until water is evaporated.

Saffron Shrimp

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 1 cup white
• 1 tablespoon fennel seed
• 1/2 teaspoon saffron thread
• 2 cloves garlic, chopped
• salt, pepper to taste
• 2 lbs shrimp, peeled,deveined
• chopped fresh parsley (to garnish)

Recipe

• 1 combine first 5 ingredients in a large non stick skillet, cook for 5 minutes add shrimp, cook 2 minutes until cooked through.
• 2 pour everything into a bowl, chill.
• 3 stir in parsley before serving.

Saganaki Flambe

Total Time: 5 mins Preparation Time: 2 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 4 slices graviera (1/2 inches thick slices) or 4 slices gruyere (1/2 inches thick slices) or 4 slices provolone cheese (1/2 inches thick slices)
• 1/4 cup flour
• 1 -2 tablespoon butter
• 1 lemon, cut into 4 wedges
• 1 ounce , warmed

Recipe

• 1 dust the cheese lightly with flour.
• 2 heat a skillet over medium-high heat. add butter and when melted, fry the cheese until golden brown on both sides.
• 3 remove skillet from stove, pour jigger of warmed over the cheese and light with a long matchstick.
• 4 serve immediately, when flame subsides, with lemon wedges.

almond shortbread ii

Ingredients

• Servings: 16
• 1 1/8 cups butter
• 1 cup confectioners' sugar
• 1 cup cornstarch
• 1 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• 1/2 cup almond meal
• 20 almonds

Recipe

• in a medium bowl, cream together the butter and confectioners' sugar until very light. gradually add the cornstarch, all purpose flour and nutmeg. stir until well blended. turn the dough out a lightly floured surface, and knead for a few turns. divide the mixture into 2 parts. roll each part into a roll about 6 inches (15 cm) long. wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. these can be refrigerated for up to 1 week.
• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• unwrap the rolls and slice into 1/2 inch thick slices. place the prepared cookie sheets. gently press an almond the top of each cookie.
• bake for 12 to 15 minutes in the preheated oven. when cookies are cooled, store in an airtight tin to preserve crispness.

Don't Chicken Out

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 2 pounds chicken legs
• 4 cups tomato sauce
• 1 clove garlic, minced
• 1 onion, chopped
• 2 bay leaves
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon vinegar

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• heat the oil in a skillet over medium heat; cook the chicken in the hot oil until lightly browned on all sides.
• whisk the tomato sauce, garlic, onion, bay leaves, cumin, oregano, and vinegar in a bowl; pour over the chicken. bring the mixture to a simmer and continue cooking until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

Saffron Rice With Tomatoes And Fresh Oregano

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 pinch saffron
• 2 tablespoons salt, plus more for seasoning
• 1 1/2 cups jasmine rice or 1 1/2 cups long-grain white rice
• 3 tablespoons unsalted butter, softened
• 2 ripe beefsteak tomatoes, seeded and cut into 1/4 inch dice (about 1 cup)
• fresh ground pepper
• 6 sprigs fresh oregano, leaves picked from stem

Recipe

• 1 fill a medium saucepan with cold water.
• 2 add saffron and 2 tablespoons salt.
• 3 bring water to a boil.
• 4 stir in rice, and cook until rice is tender, 12 to 14 minutes.
• 5 remove from heat, and drain well.
• 6 place rice in serving bowl.
• 7 add butter and tomatoes, and toss very gently.
• 8 season with salt, pepper, and fresh oregano.

Saffron Rice With Shrimp And Broccoli (rice Cooker)

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (5 ounce) package saffron rice mix
• 1 1/2 cups water
• 1/2 lb frozen broccoli (pieces)
• 1/2 lb cooked shrimp
• 1/3 cup chopped red onion
• 1/2 teaspoon dill weed
• 1/2 teaspoon cracked black pepper

Recipe

• 1 put broccoli in colander to thaw.
• 2 pull tails off the shrimp.
• 3 place rice, water, onion, dill and pepper in rice cooker and start to cook.
• 4 when rice is done, add shrimp and broccoli, stir well and leave to warm for a few minutes.

Saffron Vegetable Lasagna

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1/3 cup olive oil
• 4 artichoke hearts, cubed
• 6 stalks asparagus, cut into 1/2 inch slices
• 2 zucchini, cubed
• 1/2 medium eggplant, cubed
• 6 mushrooms, sliced
• 1/2 teaspoon dried tarragon
• 2 teaspoons chopped fresh parsley
• salt & pepper
• 1 pinch saffron
• 4 cups milk, heated
• 1/2 cup butter (8 tbsp)
• 7 tablespoons flour
• 1 1/4 cups grated parmigiano-reggiano cheese
• 9 sheets no-boil lasagna noodles

Recipe

• 1 heat milk, add saffron, and let it sit for 30 minutes.
• 2 heat oil in a skillet over med-hi heat.
• 3 add artichokes, asparagus, zucchini, and eggplant and saute for a few minutes add mushrooms, tarragon, parsley, saute for 3 minutes more, season with salt& pepper to taste.
• 4 in a saucepan,over low heat, melt butter.
• 5 add flour and cook for 3 minutes, stirring.
• 6 add milk, whisking in and bring to a boil.
• 7 lower to simmer for 3 more minutes stir in 1 c cheese and season with salt& pepper to taste.
• 8 preheat oven to 350.
• 9 grease a 13x9x2 pan.
• 10 add 3 lasagna noodles.
• 11 top with half of the vegetable mixture, and 1/3 of the sauce, repeat.
• 12 top with remaining 3 lasagna noodles, sauce, and 1/4 c cheese.
• 13 bake 40 minutes until golden and bubbling.

Saffron-scented Halibut With Spinach, Zucchini And Tomato

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lemons
• 3 tablespoons olive oil
• 1 pinch saffron thread
• 6 halibut fillets, each 6 to 7 oz. and about 3/4 inch thick,skinned
• coarse salt
• fresh ground pepper, to taste
• 3 -4 tablespoons olive oil
• 3 large shallots, diced
• 1/8 teaspoon saffron thread
• 1 lb spinach, tough stems removed
• coarse salt
• fresh ground pepper, to taste
• 3 -4 small zucchini, diced
• 2 large tomatoes, peeled,seeded and diced
• 1 lemon, juice of
• 1/2 bunch fresh flat-leaf parsley, minced

Recipe

• 1 in a small bowl, whisk together the juice of 1 lemon, the olive oil and saffron.
• 2 season the fish fillets with coarse salt and pepper.
• 3 place in a nonaluminum dish in a single layer.
• 4 pour the oil mixture over the fish and turn to coat.
• 5 cover and refrigerate for 1 to 2 hours.
• 6 preheat an oven to 450 degrees.
• 7 spray a roasting pan with nonstick cooking spray and place in the oven until it is hot, about 5 minutes.
• 8 sprinkle a little coarse salt on the bottom of the hot pan.
• 9 lift the fish fillets from the marinade, reserving the marinade, and place them, skin sides down, on the hot pan.
• 10 roast until opaque throughout when pierced with a knife, 7 to 10 minutes.
• 11 meanwhile, prepare the vegetables: in a large nonaluminum sauté pan over medium-high heat, warm the olive oil.
• 12 add the shallots and sauté until they begin to soften, 2 to 3 minutes.
• 13 add the saffron and continue to cook until the shallots are soft, about 4 minutes more.
• 14 transfer about 1 tbsp.
• 15 of the shallots to a small dish and set aside.
• 16 increase the heat under the sauté pan to high.
• 17 working in 3 batches, add the spinach leaves to the shallots remaining in the pan.
• 18 saute, tossing constantly, until the spinach is wilted but still bright green, 4 to 5 minutes.
• 19 transfer to a plate, season with coarse salt and pepper, and keep warm.
• 20 place the sauté pan over medium heat and add the reserved shallots.
• 21 add the zucchini and cook, stirring occasionally, until it begins to soften, 2 to 3 minutes.
• 22 add the tomatoes and cook, stirring, until the tomatoes begin to soften, 3 to 4 minutes.
• 23 add the reserved marinade, increase the heat to high, and cook until the sauce is slightly thickened and the vegetables are just tender, 5 to 7 minutes more.
• 24 season with coarse salt, pepper and lemon juice.
• 25 mound a portion of the spinach in the center of each individual plate.
• 26 top each with a fish fillet and spoon the zucchini mixture over the fish.
• 27 dust the fish and the plate with the parsley.
• 28 cut the remaining lemon into wedges and divide among the plates.

Saffron Risotto With Pistachios

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/4 cup unsalted butter
• 1 medium size yellow onion, chopped
• 1 teaspoon saffron thread
• 1 3/4 cups uncooked arborio rice
• 1 cup dry white
• 5 cups chicken broth
• 1 cup grated parmesan cheese
• 3 tablespoons coarsely chopped pistachios

Recipe

• 1 melt butter in a skillet over medium-high heat; add onion. saute 5 minutes. add saffron; saute 1 minute. add rice; cok 2 minutes, stirring constantly. reduce heat to medium; add and 2 cups broth. cook, stirrinng constantly, until liquid is absorbed.
• 2 repeat procedure with remaining broth, 1/2 cup at a time. (cooking time is 30-45 minutes) remove from heat; stir in cheese and pistachios.

Saffron Chicken

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups greek yogurt or 1 1/2 cups plan whole-milk yogurt
• 1 teaspoon saffron thread, crushed
• 1 garlic clove, minced
• 4 (6 ounce) boneless skinless chicken breast halves
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• cooking spray

Recipe

• 1 preheat broiler. combine 1 1/2 cups yogurt, 1/2 teaspoon salt, 1/8 teaspoon pepper, a pinch of saffron, and garlic in a large bowl. add chicken, tossing to coat. let stand at room temperature for 15 minutes. place chicken on a broiler pan coated with cooking spray. broil for 10 minutes per side, or until the chicken is cooked through and the surface is browned.

Saffron Rice And Golden Raisin Pilaf

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 1/2 cups long-grain white rice
• 1 cup vegetable broth
• 2 cups water
• 1/2 teaspoon ground pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 cup golden raisin (sultanas)
• 1/4 cup dried currant
• 1/8 teaspoon saffron thread
• 2 tablespoons pine nuts, toasted

Recipe

• 1 in a large frying pan, heat olive oil over medium heat. add onion and saute until wilted (about 3 minutes). add rice and saute 2 minutes longer.
• 2 add broth, water, pepper, cinnamon and allspice. increase heat to high and bring to a boil.
• 3 stir in raisins, currants, saffron and half of the pine nuts. reduce heat to low, cover and simmer until rice is tender and has absorbed all the liquid (about 20 minutes).
• 4 to serve, stir and fluff the rice and garnish with remaining pine nuts.

Safta Rachel's Fresh Apricot Preserves

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• 3 lbs fresh apricots
• 3 3/4 cups granulated sugar
• 1 tablespoon lemon juice (optional)
• 1/2 teaspoon butter

Recipe

• 1 wash and dry apricots; halve and seed them.
• 2 place fruit in a large, non-reactive pot with heavy base.
• 3 pour sugar over apricots and cover; let stand several hours or preferably overnight to draw out juices.
• 4 bring mixture to a boil over medium heat, uncovered.
• 5 reduce heat to low and continue to boil very gently for 45 minutes, making sure that liquid is always bubbling and stirring often with a wooden spoon to keep preserves from sticking.
• 6 add butter during this time.
• 7 do not allow to scorch.
• 8 test preserves for consistency; drop a small amount of the mixture on a plate. the preserves should mound, not drip from the spoon. the fruit should still be chunky.
• 9 for thick preserves, continue to cook until desired consistency is reached; approximately 20 minutes longer.
• 10 if preserves become too thick, add a little water.
• 11 taste and correct sweetness with lemon juice if needed.
• 12 pour preserves into prepared half-pint canning jars; process in hot water bath canner for ten minutes.
• 13 .

Saffron Risotto

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 28 ounces chicken stock
• 1 tablespoon vegetable oil
• 1/2 onion, chopped fine
• 1 cup arborio rice
• 1 cup dry white
• 1/2 teaspoon saffron
• 1 tablespoon butter
• 1/4 cup grated parmesan cheese

Recipe

• 1 brick stock to a low simmer in a medium pot.
• 2 heat the oil in a saucepan over medium heat for 1 minute.
• 3 cook onion til translucent (~3 min). add rice and a pinch of salt.
• 4 saute until rice is translucent (~2 min).
• 5 add and saffron, and bring to a simmer, while stirring, until most of the is absorbed.
• 6 add 2 ladles of stock to the rice; simmer, stirring, until stock is mostly absorbed.
• 7 continue adding stock, allowing rice to absorb it before adding the next ladelful.
• 8 cook until rice is al dente and mixture is a little loose.
• 9 stir in butter.
• 10 turn off heat.
• 11 stir in grated cheese.
• 12 cover, let sit for 2 minutes.
• 13 divide among 4 bowls. garnish with cheese shavings, if you'd like.

Saffron Rice Pilaf

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup rice, uncooked
• 2 cups boiling water
• 2 chicken bouillon cubes
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 1/2 cup currants
• 1/2 teaspoon curry powder
• 1/4 teaspoon saffron thread

Recipe

• 1 saute onions in oil until golden.
• 2 add all other ingredients and simmer covered until all liquid is absorbed, about 12-15 minutes.
• 3 serve.

Saffron Easy Chicken

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 8 chicken thighs
• 6 tablespoons butter
• 1/4 teaspoon saffron
• 1 cup chicken stock
• 3 -4 garlic cloves, minced
• 1/4 cup diced tomato
• 1/4 cup green onion
• parsley (to garnish)
• 1/2 cup cold water
• 3 tablespoons flour

Recipe

• 1 melt butter in a large skillet on high.
• 2 add garlic and chicken pieces.
• 3 fry both sides till golden brown.
• 4 sprinkle with saffron.
• 5 add chicken stock.
• 6 cover and cook on med for 15 min untill chicken is cooked through.
• 7 mix flour with water.
• 8 add to sauce in pan to thicken.
• 9 cook 1 to 2 minute.
• 10 remove from heat.
• 11 top with tomatoes onions and parsley.
• 12 serve and enjoy.

Saffron-pistachio Semolina Helva (irmik Helvasi)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/2 teaspoon saffron, crumbled
• 2 tablespoons hot milk
• 2 cups milk
• 1/3 cup unsalted shelled pistachio
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1 cup semolina

Recipe

• 1 in small bowl, soak saffron in 2 tbsp hot milk for 30 minutes.
• 2 meanwhile, heat small skillet over medium then toast pistachios, shaking pan, until fragrant, about 3 to 5 minutes.
• 3 place nuts on paper towels or clean tea towel; cover and rub to remove skins, if desired.
• 4 in small saucepan over low heat, dissolve sugar in 2 cups milk. keep warm.
• 5 in medium saucepan, melt butter over low, add semolina and cook, stirring often, until lightly toasted, 8 to 10 minutes.
• 6 stir saffron milk into sugared milk. stir into semolina. remove pan from heat. cover; let stand 15 minutes. stir in pistachios.
• 7 makes 3 cups for 6 servings.

Zucchini-raspberry Bread

Ingredients

• Servings: 1
• 1 1/2 cups self-rising flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup white sugar
• 1 egg
• 1 cup shredded unpeeled zucchini
• 1/4 cup vegetable oil
• 1 teaspoon grated lemon peel
• 1/2 cup chopped walnuts
• 1 cup fresh raspberries

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan. combine flour, cinnamon, and nutmeg in a large bowl.
• mix sugar, egg, zucchini, vegetable oil, and lemon peel in a separate bowl, then stir in to the flour mixture. gently fold in the walnuts and raspberries. pour batter into the loaf pan.
• bake in the preheated oven until golden brown, 30 to 35 minutes, then cover with aluminum foil. continue baking until a toothpick inserted into the center comes out clean, about 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Saffron Rice Or Tacheen

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 1/2 cups basmati rice
• 1 cup diced chicken (optional)
• 1/2 teaspoon saffron (either powdered or threads-let soak in 1 tbsp. hot water for a few minutes)
• 3 eggs
• 1 cup plain yogurt
• 1/3 cup oil

Recipe

• 1 rinse rice several times.
• 2 cook rice in rice cooker or put rice in medium sauce pan along with 2 1/2 cups of water.
• 3 bring to a boil, then simmer with the pan covered about 15 to 20 minutes or until the rice is firm, but not mushy.
• 4 pour out any remaining water (if any) and set aside.
• 5 beat the eggs, yogurt, saffron water, and oil together.
• 6 it should look like a creamy yellow sauce.
• 7 add rice and stir until all rice is coated with sauce.
• 8 turn into a 2 quart greased pyrex bowl or a 9 x 9 glass baking dish.
• 9 bake at 400 degrees for 40 minutes.
• 10 let cool about 10 minutes.
• 11 loosen sides and invert serving dish.
• 12 the outside will be a nice brown.
• 13 garnish with green and red grapes or lettuce or anything else you might wish.

Saffron Scented Chicken Pilaf

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 18 ounces chicken breasts, cut into 1 x 1/2 inch pieces
• 3/4 cup plus 2 tablespoons greek yogurt
• juice of half a lemon
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon saffron thread
• 1 quart chicken stock
• 1 tablespoon unsalted butter
• 2 -3 tablespoons peanut oil
• 2 1/4 cups basmati rice
• 3 -4 cardamom pods, bruised
• 1 lemon, juice and zest of
• 1/4 cup cashew nuts
• 1/4 cup slivered almonds
• 2 tablespoons pine nuts
• 3 -4 tablespoons shelled pistachio nuts
• 1 small bunch fresh parsley, chopped

Recipe

• 1 marinate the chicken pieces in the yogurt, lemon and cinnamon for about an hour. soak the saffron threads in the chicken stock.
• 2 over medium heat, in a large pan with a lid, melt the butter along with 1 tablespoon oil and add the rice, stirring it to coat until glossy. pour in the saffron and chicken stock, add the cardamom pods, lemon juice and zest and bring the pan to the boil, then clamp on a lid and turn the heat down to very low. cook like this for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
• 3 while the rice is cooking, shake the excess yogurt marinade off the chicken using a sieve. then fry the meat in a hot pan with the remaining spoonful or so of oil, and do this in batches so that the chicken colours rather than just pallidly stews to cookedness.
• 4 when the rice is cooked, take it off the heat and fork through the pan-bronzed chicken pieces. toast all the nuts except the pistachios, by simply shaking them in an oil-less frying-pan over a medium heat until they colour and begin to give off their waxy scent, and then add them to the pilaf along with the chopped parsley. pile everything on to a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.

Mexican Hot Carrots

Ingredients

• Servings: 8
• 6 carrots, peeled and sliced
• 1 (16 ounce) jar sliced jalapeno peppers, with liquid
• 2 onions, thinly sliced
• 1 cup vinegar

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 8 hrs 30 mins


• place the carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. immediately drain the carrots and set aside to cool.
• divide the cooled carrots into two 1-quart glass jars. alternate layers of onion and jalapeno peppers atop the carrots until the jars are full.
• mix the liquid from the jalapeno peppers and the vinegar in a saucepan; bring the mixture to a rolling boil. remove from heat and pour the liquid into the jars until full. seal the jars with lids. place the jars in the refrigerator until cold, at least 8 hours.

Saffron Vegetable Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 3 leeks, white parts only, finely chopped
• 1 cup diced carrot
• 1 cup diced celery
• 1 medium potato, diced
• 1 garlic clove, chopped
• 4 cups vegetable stock
• 1/4 teaspoon saffron thread
• salt and pepper
• 1/2 cup chopped green beans
• 1/2 cup peas
• 1/2 cup whipping cream

Recipe

• 1 in a pot, melt butter. add leeks, carrot, celery and onion and cook, stirring, until softened but not browned, about 8 minutes.
• 2 add potato, garlic, vegetable stock, saffron, salt and pepper and bring to a boil. reduce heat and simmer until potato is almost tender, 15 minutes.
• 3 stir in beans and peas. simmer until potato is tender and beans and peas are tender-crisp.
• 4 stir in cream and adjust seasoning. simmer, stirring, until steaming, about 1 minute.

Saffron Rice With Currants And Snow Peas

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/2 cup currants
• 1/4 cup rose or 2 tablespoons medium sweet
• 1/4 cup butter
• 2 cups converted long grain rice (uncle bens)
• 4 cups chicken broth
• 1 pinch of crumbled saffron threads or 1/2 teaspoon turmeric
• 1 teaspoon dried basil
• 1 teaspoon salt
• fresh ground black pepper
• 1 lb snow peas

Recipe

• 1 soak currants in until needed.
• 2 in a heavy medium saucepan, melt butter and stir in rice; cook over medium low heat, stirring, for 2 to 3 minutes.
• 3 bring broth to a boil with saffron. pour over rice; stir in basil, salt and pepper to taste. simmer, covered, until all liquid is absorbed, about 20 minutes. stir in currants and . spread on a large platter and arrange quail on top.
• 4 steam or stir fry snow peas and place around edge or at ends of platter. makes 6 to 8 servings.
• 5 canadian living the merry christmas cookbook special.

Saffron Mayonnaise

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1/4 cup white
• 2 teaspoons saffron threads
• 1/2 cup mayonnaise

Recipe

• 1 in a small saucepan, combine the with the saffron.
• 2 bring to a simmer.
• 3 remove from stove top and allow to cool.
• 4 mix saffron mixture with the mayonnaise.
• 5 refrigerate until ready to use.

Saffron Rice Pilaf With Red Peppers & Toasted Almonds

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 1/2 cups low sodium chicken broth (can substitute water, but won't be quite as good)
• 1/8 teaspoon saffron (about 20 threads or a "pinch")
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, small diced (1 1/4 cups)
• 1 red bell pepper, cored, seeded, and small diced (about one cup)
• 1 1/2 cups long-grain white rice (i use basmatti)
• 1 teaspoon kosher salt, more if needed
• 1/8 teaspoon cayenne pepper (to taste)
• 1/4 cup chopped fresh parsley, divided
• 1 large garlic clove, minced
• 1/4 cup slivered almonds, toasted
• 1 tablespoon fresh oregano, chopped (can use half as much dry)

Recipe

• 1 on the stove top or in the microwave, heat the broth until hot. add the saffron, cover, and let sit for 15 to 20 minutes.
• 2 meanwhile, in a heavy-based 3-quart saucepan with a tight lid, heat the oil over medium heat. add the diced onion and bell pepper, and cook, stirring occasionally, until soft but not browned, about 5 minutes.
• 3 add the rice, salt and cayenne, and stir well to coat each grain with oil. toast for a full five minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). reduce the heat to low if there are any signs of scorching. stir in 2 tablespoons of parsley and the garlic.
• 4 add the saffron broth, stir once, and bring to a boil over medium-high heat. cover, reduce the heat to low, and cook for 18 minutes. remove from the heat, and let the pilaf sit, still covered, for five minutes.
• 5 once the pilaf has rested, remove the lid and fluff the rice with a fork. using the fork, gently fold in the almonds, the remaining parsley, and the oregano. taste for seasoning and adjust as needed.
• 6 p.s. you might be tempted to leave out the saffron because it's expensive, but don't do it! it's worth every penny, and one jar goes a long way. if you have a trader joe's in your area, you can pick up a jar for about three to four bucks. if you don't have a tj's, i'm sorry for you.

Saffron Bread

Total Time: 4 hrs 25 mins Preparation Time: 4 hrs Cook Time: 25 mins

Ingredients

• 1/16 ounce saffron
• 1 1/4 ounces paket yeast
• 1/2 teaspoon sugar
• 2 cups sugar
• 7 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 3/4 lb shortening
• 2 cups raisins
• 1 teaspoon lemon extract
• 1 egg, slightly beaten

Recipe

• 1 crumble saffron fine and pour 1/2 cup boiling water over it.
• 2 steep 2 hours.
• 3 make a mixture of yeast, 1/2 cup warm water and 1/2 teaspoon sugar.
• 4 add the mixture to 2 1/2 and add just enough water to beat in until smooth.
• 5 cover and store in a warm place for an hour.
• 6 in a larrge bowl mix 5 cups flour, salt, and nutmeg.
• 7 work in shortening add 2 cups sugar.
• 8 mixing in well then raisins.
• 9 add to yeast mxture place in warm place for 1 hour.
• 10 shape into bread loaves and then bake at 375 15 minutes.

Saffron Capellini With Garlic And Seafood

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• olive oil
• 1 onion, 3/4 cup diced
• 6 -8 garlic cloves, minced (roasted is a great choice if you have the time)
• 2 dried guajillo chili
• 1 plum tomato, diced
• 1 tablespoon fresh parsley or 1 teaspoon dried parsley
• 1 lb bay scallop, patted dry
• 10 ounces baby clams, rinsed and drained
• salt and pepper
• 1 lb saffron capellini, saffron white pasta dough

Recipe

• 1 heat oil in a large pan,.
• 2 saute onion till translucent add garlic simmer 3 minutes.
• 3 toss in pepper flakes.
• 4 add tomatoes and parsley.
• 5 stir in scallops and clams cover and simmer over low heat.
• 6 meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. drain; transfer to the scallops and clam mixture toss well adding pasta water if needed and serve immediately. top with additional olive oil and garnish with fresh parsley.

Saffron Rice With Curried Apricot Dressing

Total Time: 1 hr 39 mins Preparation Time: 20 mins Cook Time: 1 hr 19 mins

Ingredients

• 1 tablespoon water (or vegetable stock-original recipe used 3 tbs olive oil)
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon fennel seed (optional)
• salt and pepper
• 2 cups uncooked basmati rice
• 1/2 teaspoon saffron steeped in 1/4 cup warm water
• 3 1/2 cups vegetable stock
• 2 cups of cubed roasted sweet potatoes
• 1 tart apple, diced and tossed with lemon juice
• 4 scallions, thinly sliced
• 1/2 toasted pine nuts
• 1/4 cup apricot preserves
• 1/3 cup rice vinegar
• 1 tablespoon curry powder
• 1/4 teaspoon ground cardamom (optional)
• 1/4 teaspoon cayenne pepper
• 1/2 cup water
• 1/4 cup oil
• salt
• 2 tablespoons finely shredded mint leaves, for garnish (optional)

Recipe

• 1 in a saucepan, heat the water or stock over medium heat (or add 1 tbs olive oil instead of liquid) and saute the onions and garlic until softened, about 5 minutes.
• 2 . then add the cumin, fennel seeds, pepper, and salt. saute for 1 minute add the rice and stir constantly for 2 minutes or until rice smells fragrant. add saffron in water and the vegetable stock. bring to a boil, cover, turn heat to low and simmer for 40 - 45 min until liquid is absorbed and rice is cooked.
• 3 remove from heat and transfer to a large bowl.
• 4 toss peeled cubed sweet potatoes with 2 tbs olive oil and roast on baking sheet at 450 degrees until slightly browned (around 25-30 min). also toast pine nuts(i buy mine already toasted).
• 5 when rice is cooked, put in a bowl and add sweet potatoes, apples, scallions and pine nuts.
• 6 to make dressing:.
• 7 combine all the dressing ingredients in a blender and blend until emulsified. add more spices to taste if you feel it is needed. combine most of the dressing with the rice and taste. if you think it needs more dressing, add more. serve and enjoy!

Saffron Bread (abm)

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 1 1/4 cups tepid water
• 3 cups white bread flour
• 1/2 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 egg
• 2 tablespoons olive oil
• 1/4 teaspoon saffron thread
• 2 teaspoons yeast

Recipe

• 1 place the egg in warm water for 5 to 10 minutes in order to safely reach room temperature.
• 2 using a mortar and pestle grind the saffron threads into fine powder.
• 3 place the ingredients into the bread machine in order given.
• 4 turn bread machine to white bread cycle and press start.
• 5 when bread is done, remove from machine and place on wire rack to cool.

Saffron Rice

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Saffron Rice

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 cups basmati rice
• 1 teaspoon saffron thread
• 3 tablespoons boiling water or 3 tablespoons chicken broth, plus
• 4 cups boiling water or 4 cups chicken broth
• 6 tablespoons ghee or 6 tablespoons butter
• 2 inches cinnamon sticks
• 4 whole cloves
• 1 cup finely chopped onion
• 1 minced garlic clove
• 2 teaspoons salt
• 1/4 teaspoon ground cardamom

Recipe

• 1 place the saffron in a small bowl and cover with 3 tablespoons of boiling water.
• 2 soak for 10 minutes.
• 3 meanwhile, heat the butter over moderate heat in a large 3 or 4 quart stockpot.
• 4 add the cinnamon and cloves and stir well.
• 5 add the onions, garlic and saute for about 2 minutes.
• 6 add the rice and stir for about 5 minutes.
• 7 pour in the 4 cups of boiling water or broth, salt, and the cardamom.
• 8 bring to a boil over high heat.
• 9 add the saffron and its soaking water.
• 10 stir gently.
• 11 cover, reduce heat, and cook for 25 minutes.
• 12 fluff, remove cloves and cinnamon sticks and serve hot.

Saffron Roasted Cauliflower

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon saffron thread, lightly crumbled
• 1/4 teaspoon coriander seed, crushed
• 2 garlic cloves, smashed
• 1 shallot, chopped
• kosher salt
• 1 head cauliflower, cut in florets
• 1/2 lemon, juiced
• fresh parsley, chopped for garnish

Recipe

• 1 preheat the oven to 450 degrees f. heat the olive oil in a large ovenproof skillet over medium heat. add the saffron, coriander, garlic, shallot and 1 teaspoons salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. add the cauliflower, lemon juice and 1/3 cup water. increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes.
• 2 transfer the skillet to the oven. roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. season with salt and sprinkle with parsley.

Saffron Chicken

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 cup natural low-fat plain yogurt
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon saffron
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• salt
• 300 g chicken breasts
• 3 tablespoons oil
• 2 onions, finely chopped
• 1 inch fresh ginger, minced finely
• 1 green chili, chopped finely
• 3 tomatoes, chopped finely
• 2 tablespoons cilantro, chopped,for garnishing

Recipe

• 1 mix salt, cardamom powder, saffron, chilli powder, corriander powder and garam masala powder in yogurt.
• 2 marinate chicken for 30 minutes or over night.
• 3 heat oil in a skillet.
• 4 fry onions till golden in colour.
• 5 add chopped ginger and green chillies and cook, stirring for 1 minute.
• 6 add chopped tomatoes and mix well.
• 7 add chicken, cover and cook till chicken is tender.
• 8 garnish with fresh cilantro and serve!

Saffron Rice At The Plaza Hotel

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 medium onion, chopped
• 3 tablespoons kerry irish gold sweet butter
• 2 cups long grain rice
• 4 cups boiling chicken stock
• 1 teaspoon salt
• 1/2 teaspoon leaves saffron, crumbled
• 1/4 cup freshly grated parmesan cheese

Recipe

• 1 saute onion in butter in a heavy saucepan until golden.
• 2 add rice and stir until the grains glisten.
• 3 stir in the chicken stock [can substitute with better than bouillon chicken base dissolved in water], salt and saffron.
• 4 cover and simmer 15-30 minutes, or until grains are tender.
• 5 if misture becomes too dry before grains are tender, add 1/2 cup more boilng chicken stock.
• 6 spoon rice into a heated serving bowl and sprinkle with parmesan.
• 7 serves 8.

Saffron Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups basmati rice
• 4 cups chicken stock or 4 cups water
• 2 teaspoons salt
• 1 teaspoon saffron thread
• 3 tablespoons hot water
• 5 cloves
• 5 cardamom pods

Recipe

• 1 clean the rice, then strain.
• 2 bring the 4 cups stock to a boil with cardamom,cloves and salt.
• 3 add rice bring to another boil, lower the hear and cover. cook for 15-20min's until rice has become fluffy.
• 4 before the water has completely evaporated at the end processes of cooking the ricemix saffron with 3tablespoon hot water.
• 5 drizzle saffron water on the rice
• 6 turn the heat off leave covered for 15 mins so the moisture can redistribute and the rice will remain fluffy. place on serving tray it will be white rice with some yellow rice. enjoy!

Saffron On The Ranch

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 (3 1/2 lb) whole chickens, cut into 8 pieces
• 1 whole white onion
• 2 -3 cups water
• 4 tablespoons good quality saffron
• 3/4 cup hidden valley ranch dressing
• 4 tablespoons olive oil
• salt and pepper

Recipe

• 1 you will need to trim excess fat off chicken. dry chicken and sprinkle with salt and pepper. slice one white onion into rings.
• 2 heat 4 tablespoons extra-virgin olive oil in heavy dutch oven or large pot with lid on medium-high heat. working in small batches, add chicken and cook until seared and golden brown to lock in juices, approximately 5 minutes. transfer chicken to plate with paper towel to absorb oil.
• 3 saffron brew.
• 4 heat 1 cup of water to a boil in small pan.
• 5 pestle 4 tablespoons of good quality saffron. add to boiled water to create a saffron brew, stirring for 3 minutes. let brew steam in a closed glass container for 5 minutes till golden yellow.
• 6 add one to two cups of water to dutch oven or large pot with lid, preferably glass to watch chicken. add chicken and top with the sliced rings of onion. heat on medium high then add saffron brew; bring to rolling boil. return chicken to pot. reduce heat to medium, cover, and simmer until chicken is cooked through; braising for approximately 30 minutes. when the liquid has reduced to 1/4 add 3/4 cup of ranch dressing. stir till creamy. dreamy! season to taste with salt and pepper.
• 7 transfer chicken to platter and drizzle saffron sauce over dish . simply delicious! garnish with rosemary or thyme.

Saffron Buns

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• 1 3/4 cups boiling water
• 1 tablespoon saffron thread
• 2 1/4 teaspoons yeast
• 2 teaspoons sugar
• 1/2 cup warm water
• 1 1/4 cups sugar
• 1 teaspoon salt
• 1 cup lard
• 2 eggs
• 6 1/2 cups flour
• 1 teaspoon lemon extract
• 10 ounces currants
• 8 ounces citron

Recipe

• 1 heat the water in a glass 2 cup measuring cup in the microwave for 2 minutes. put saffron into the boiling water and let steep for at least 15 minutes.
• 2 dissolve yeast, sugar and warm water in the bottom of your ka mixer bowl or large bowl. let it activate for 10 minutes.
• 3 in the mixer bowl with the yeast mixture, add the sugar, salt, lard, eggs, flour, and lemon extract. mix slowly to incorporate.
• 4 remove your mixer bowl from the mixer. add the steeped saffron. put it back on the mixer and slowly incorporate the saffron mixture.
• 5 last, add the currents and citron and mix thoroughly.
• 6 let rise approximately 1-2 hours.
• 7 drop by heaping t. on air bake pans. put no more than 12 on a sheet. continue dropping buns on additional sheets. let rise in a warm place until doubled.(1-2 hours).
• 8 while buns are raising, preheat oven to 350 deg.
• 9 bake each sheet pan separately, they bake to a light golden brown. my oven seems to burn if i have more than one sheet in at a time.
• 10 bake appr. 15 minutes, remove from the oven and put next sheet into the oven. when they are cool, store in ziploc freezer bags. what you don't eat the first few days, the rest should last through the holidays. enjoy!