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Saffron Rice
Ingredients
- 2 tablespoons butter
- 3/4 cup diced onion
- 1 cup long-grain, white rice
- 3 cups chicken stock
- Pinch saffron threads
- Salt and freshly ground black pepper
Preparation
- In a large saucepan or pot, melt the butter over medium heat.
- Add the onions while stirring in the rice to coat with the butter.
- Pour in the chicken stock, saffron, salt and pepper.
- Raise the heat to high and bring to a boil.
- Cover, turn the heat to low and simmer for about 20 minutes. Remove the lid and fluff with a fork before serving.
Saffron Citrus Fish Kebabs
Ingredients
- Juice of 1/2 orange (about 3 tablespoons)
- Juice of 1/2 lemon (about 1 1/2 tablespoons)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 generous pinch saffron
- Salt and freshly ground black pepper
- Freshly ground black pepper and sea salt to taste
Preparation
- Soak 6 bamboo skewers in water for 30 minutes. (Alternatively, you can use metal skewers, which do not require special preparation.)
- Make the marinade: Whisk together the orange juice, lemon juice, olive oil, and garlic.
- Crush the saffron threads between clean fingers and add to the marinade.
- Season to taste with freshly ground black pepper and sea salt.
- Pour the marinade into a 9-inch x 13-inch (or similarly sized) baking dish. Set aside.
Saffron Cardamom Lassi
Ingredients
- 200-250 milliliters yogurt
- 2 tablespoons powdered sugar
- 2-3 saffron threads
- 2 tablespoons hot water
- 2-3 cardamom pods
- 1 tablespoon shelled pistachios
Preparation
- In a small bowl, crumble the saffron into 1 tablespoon of the water and let stand for 5 minutes.
- Whisk together the yogurt, powdered sugar, crushed cardamom seeds and crushed pistachios in a large bowl. Stir in the saffron and water mix. Combine well.
- Refrigerate, whisking a few times, until cold and brightly colored, about 1 hour. Pour into medium glasses and serve with some crushed pistachios on top.
Saffron Chicken
Ingredients
- 1/2 teaspoon saffron
- 3 lbs chicken pieces
- 3 tablespoons ghee or 3 tablespoons butter or 3 tablespoons oil
- 1 large onion, julienned
- 2 teaspoons finely grated gingerroot
- 1 -3 fresh chili pepper, or to taste, red or green
- 2 -3 cloves garlic, crushed
- 1/2 teaspoon ground cardamom
- 1 1/2 teaspoons salt
Preparation
- Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
- Cool, and then crush them with the back of a spoon.
- Dissolve them in 1 tablespoon of very hot water.
- Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chilli until the onion is soft and golden.
- Add garlic.
- Add the dissolved saffron to the pan with the cardamom, then add the chicken. Turn the chicken pieces in the mix, coating well.
- Add the salt, cover and cook for 25 minutes until the chicken is tender.
- Uncover the pan and continue cooking, turning often until the liquid is almost gone.
Indian Saffron Kulfi
Ingredients
- 1 tbs boiling water
- Large pinch of saffron threads
- 1L (4 cups) evaporated milk
- 335g (1 1/2 cups) caster sugar
- 50g pistachio kernels, finely chopped
- 50g blanched almonds, finely chopped
- 3 ripe mangoes, to serve
- 1 tbs caster sugar, extra, to serve
Preparation
- Place the boiling water in a small heatproof bowl. Add the saffron threads and set aside for 2 minutes.
- Meanwhile, place the evaporated milk and sugar in a medium saucepan. Stir over low heat for 3 minutes or until the sugar dissolves.
- Add the saffron and liquid, pistachios and almonds to the milk mixture and stir to combine.
- Pour the mixture into six 250ml (1-cup) freezer proof moulds. Place in the freezer for 6 hours or overnight to firm.
- Cut the cheeks from the mangoes and use a spoon to scoop out the flesh.
- Preheat a chargrill pan on high heat. Place the mango pieces on a large plate and sprinkle with the extra sugar.
- Cook the mango in preheated chargrill pan for 2-3 seconds each side or until just warmed through.
- Quickly dip the base of each mould in hot water to loosen the kulfi and turn out onto serving plates. Serve with the chargrilled mango.
Saffron Rice Pudding
Ingredients
- 1 1/2 cup basmati rice, uncooked
- 8 cup water
- 1/4 tsp salt
- 3 cup granulated sugar
- 1/4 tsp saffron, crushed
- 1/4 cup butter, unsalted, melted
- 4 TBS almond slivers
Preparation
- Drain washed rice and place in a 5-quart non-stick pot with:8 cup water and 1/4 tsp salt
- Bring it to a boil, skimming the white foam from the surface as it forms.
- Cover and simmer over medium heat for 30 minutes or until rice is completely soft.
- Stir in 3 cup granulated sugar,Cook for 20 more minutes, stirring constantly.
- While rice is cooking, combine in a small bowl and reserve 1/4 tsp saffron, crushed2 TBS water, hot
- After rice has cooked for 20 mins, add saffron and 1/4 cup butter, unsalted, melted
- 2 TBS almond slivers, 1 tsp cardamom, ground, 1/4 cup rose water.
- Cover and simmer on low heat for 45 minutes, stirring occasionally until mixture has thickened to a pudding.
- Pour saffron pudding into a shallow serving dish and garnish with cinnamon,almond,pistachios.
- Chill in refrigerator until set, about 2 hours.Serve cold.
Saffron Rice
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