Anyone use Saffron for cooking?
Any recipes you would share?

I recently ate at a new Mediterranean restaurant in town and they use Saffron in lamb and chicken dishes, and I really liked it!

I don't know anything about cooking with Saffron, and don't know what other spices were used, all I know is that it was GOOD!

The rice was a yellow color. Not sure if this was from the Saffron?

Thanks for any help!

Virgil B.

I'm just mad about Saffron
Saffron's mad about me.

...They call me mellow yellow.....(GRIN!)

I've seen 'saffron' mentioned when it was actually turmeric.

I mention that, because I have and do use turmeric but I'm not sure I've used saffron.

I'd suggest looking at Spanish cuisine.

This recipe uses a really small amount of saffron, but they're the best meatballs I've ever eaten. I got it from a tapas class put on by Carol Tabone. (Be prepared for sticker shock when you go to buy the saffron. )

Basque-Style Meatballs with Asparagus

* 1/2 pound asparagus
* 1 pound ground veal
* 1/2 pound ground pork
* 3/4 c. fresh breadcrumbs, soaked in 1/3 c. milk
* 1 heart of ettuce (romaine hearts), finely chopped
* 2 T. finely chopped onion
* 1 egg
* salt + pepper, to taste
* flour for dredging
* oil for frying
* 3 T. dry white wine
* 1 clove garlic, finely chopped
* 1 two pound can peeled tomatoes, drained + chopped
* pinch sugar

Also... mash in a mortar:
* 1 clove garlic
* 2-3 strands of saffron
* 1 heaping t. finely chopped parsley

Cook asparagus in boiling salted water until crisp-tender, 3-6 min. Remove from heat, drain, and refresh under cold water, reserving 3 T. of the cooking liquid. Drain well. Cut into 2-inch pieces, and set aside.

In a large bowl, combine veal, pork, soaked breadcrumbs, lettuce, 1/2 the onion, the egg, and salt + pepper (to taste). Mix well. Using a tablespoon, measure out portions of the mixture about the size of a large walnut, and form into balls. Dredge the meatballs in the flour, shaking off any excess, and set aside.

Pour the oil into a large skillet to 1/4-inch deep, and heat. Fry the meatballs in hot oil until evenly browned. (Hint: Cook one test meatball, and adjust the seasoning before frying the whole batch). Place only one layer of meatballs in the skillet at a time, and add more oil as needed. Drain the meatballs on paper towels, place in a casserole or baking dish, and set aside.

In the remaining oil used to fry the meatballs, sauté the other 1/2 of the onion until golden. Add the reserved cooking liquid from the asparagus, and the white wine. Mix well, and pour over the meatballs.

Preheat oven to 350 degrees. Heat 3 T. of oil in a clean skillet. Add the garlic and sauté until golden. Add the tomatoes and sauté for 10 minutes. Season with salt and sugar. Pour sauce over meatballs. Cover with lid or foil, and bake for 30 minutes.

Remove casserole from oven and stir-in the mashed garlic, saffron, and parsley mixture, along with the asparagus. Return to oven, and bake 5 minutes longer. Remove and serve.


FC

some recipes here :

http://www.mypersiankitchen.com/saffron-the-beloved-jewel-of-persian-cuisine/

My mom was using a different method , mix small amount of it with a teaspoon of sugar and grind it , the real trick is brewing the rice vs cooking it.
search for how to cook persian rice.

Persian.

from time to time, I use saffron. It is spendy, but worth it in the right dishes. Paella would not be right without it.

Yep pricey stuff and Sam nailed it Paella

you can buy the onions online and grow it yourself , but very sensitive to temperature and moisture , thats why its so expensive.

Persian.

The only thing I use it with is rice, I like a nice saffron rice when grilling up fresh salmon. I sauté a few cloves of crushed garlic in evoo, add the jasmine rice to toast for a few minutes, crush a pinch of saffron in a mortar and pestle add to the rice and then add water, bring to a boil, turn the burner to low, cover and let simmer for 20 minutes. Yes, saffron will turn rice a bright yellow.

Costco seems to offer it once a year and it is fairly reasonably priced.

Safron is widely used in making chicken pot pie aka slippery pot pie or Bott Boi in the area around Lancaster county, Pa. where I used to live but oddly I don't see it mentioned on the various food sites ???

The Amish actually grow it down there. I guess they do it for the novelty, and they always like to make a buck. I live 90 minutes away, and the local Amish bring it up from Lancaster. They all like growing novelty crops like unique pumpkins and flowers. They also like breading exotic dogs in puppy mills. Unique and $$$.

For my use, saffron goes into a few dishes that aren't right without it, as Sam said.

After that, it's Turmeric. Turmeric also has medicinal benefits. It is a very good source for reducing or keeping swelling down, amongst other things. Put it on my eggs every morning.

http://www.mindbodygreen.com/0-6873/25-Reasons-Why-Turmeric-Can-Heal-You.html

I used to make a saffron pasta many years ago. Was wonderful.

Delicate, mild, and very expensive.

onions? Saffron does not come from onions. Comes from the styles and stigmata of the Crocus flower.

Yep,

Quite expensive! $10. for a SMALL vile.

I surly won't be using much of it!

Thanks for the replies!

Virgil B.

costco sometimes carrys saffron check there if looking for some at a reasonable price

Sam, the Crocus flower is grown from a bulb aka "onions"

Found my Saffron at Trader Joe's.

$5.98 instead of $10.

Now I just need to buy a pedestal and mortar, and dig up a recipe for rice with Saffron.

Thanks again! Virgil B.

At that price I would test to make sure it's real.

http://www.anissas.com/tag/how-to-test-you-are-buying-real-saffron/

The good thing about Saffron is it takes very little to really influence a dish so a bottle bought and kept airtight lasts a long time. This Paella (20"pan) has 12 strands in it!

For a simple saffron rice dish:

2 cups basmati rice
1 pinch saffron ground to powder
1/4c minced onion
2-3 cloves minced garlic
1 T evoo
4 cups chicken broth
1/2 t salt

Heat the oil to medium and sauté the onions until the are starting to brown. Add the garlic and sauté for 1 min then add the rice grains and lightly toast for a few minutes. Add the saffron and stir to coat the rice then add the chicken broth and salt. Bring to a boil, reduce heat to low, cover and let simmer for 20 minutes.

I'm with Sam !!

& Dan !

grows from a bulb, everyone knows that. Not an 'onion' though. Never heard of anyone eating Crocus bulbs.

Pugs, was wondering when someone would bring that up. It doesn't take much at all to spice a dish with saffron.

My TJ's Saffron is Spanish saffron.

I've herd it's not as potent, but will find out soon.

Got my mortar and pestle, so I'm ready!

Thanks again! Virgil B.

Which just happens to be paellas native country !

Tried my Spanish Saffron last night.

Yep! I needed to use more of it for the same flavor.

Will experiment with amounts next time.

Virgil B.

They look like onions...

Paella

This almost looks doable

sse;

Thanks for posting the link!


Virgil B.

Sure thing.

IMHO, Middle Eastern saffron is superior to Spanish. And, more expensive and worth it.