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    You are in: Home / Cookbooks / I'm just mad about Saffron, Saffron's mad about me
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    107 recipes in

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

    [Cover photo by Varsha.] Saffron, sold as either threads or powder, has a pungent, slightly bittersweet taste, which is quite intense, so that very little is needed in cooking. This is lucky because it is the world's most expensive spice (over $200 per ounce). There are several reasons for this: saffron threads are the dried stigmas of the saffron crocus, each of which contains only three threads; the threads must be picked by hand; more than 75,000 flowers are required just to produce 1 lb of saffron filaments; and it has a relatively brief autumn harvesting season. Saffron is grown mainly in Iran and Spain and, in smaller amounts, in Greece, Italy, Turkey and India (the saffron of Kashmir, the most prized of all, is now mostly unavailable in the West). Most saffron sold in the U.S. is from Spain. Because so little is used in a dish, it is important that saffron be well distributed throughout the dish. The spice may simply be crumbled into sauces and soups. For other dishes, it works better to first dissolve the saffron in a small amount of liquid such as water or stock and then add to the dish. It can also be toasted before using. A pinch of saffron (1 pinch = 1/8 tsp) contains about 20 threads, and 1/2 tsp threads = 1/4 tsp saffron powder. Like most seasonings, the flavor of saffron diminishes over time, but if stored in a container with a tight lid in a cool, dry place it will keep at least 3 years; threads retain their flavor longer than powder.
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    Another wonderful Andreas Viestad recipe, one of few for chicken. He adapted this one from a medieval Icelandic cookbook; the spices indicate that it probably was a dish for the wealthy. Amazingly, the amount of cinnamon is not overpowering here, and the dish is best with "skin-on" chicken. If you don't like chicken livers, substitute 1/2 chicken bouillon cube. Prep time includes a day of marinating (if you choose that option).

    Recipe #120648

    This is such a nice change from the usual summer pasta with basil deal... the saffron gives this dish great flavor and a bright color; the fennel is refreshing and different and the whole dish is tied together with tomatoes and garlic. A fantastic, quick vegetarian main dish.

    Recipe #96047

    4 Reviews |  By PaulaG

    This recipe was adapted from The Gourmet Slow Cooker cookbook, hence the name. If cooked for 4 hours using bone-in chicken breasts, the chicken is tender, moist and on the bone. Serve this over a bed of saffron rice for a wonderful, flavorful meal.

    Recipe #111818

    An Argentine asado or barbecue is not authentic without this delicious marinade called chimichuri. I serve this with poultry or shellfish and brush it on top of garlic bread before toasting.

    Recipe #95333

    8 Reviews |  By Mirj

    I got this from an Armenian girl who works in my bank. If you substitute margarine for the butter you have a good vegan meal.

    Recipe #14745

    2 Reviews |  By Susie T

    My dad used to make this when he was in the Spanish Military. They ate this morning, noon and night. I was brought up on it and missed it when I left home. Now I cook it for my family and they love it. This stew is called 'Patatas Guisadas' but we renamed it 'Army Soup'.

    Recipe #24839

    10 Reviews |  By PanNan

    A very flavorful and attractive dish. So easy if you have a large ovenproof skillet. Just transfer the whole thing from stove top to oven.

    Recipe #60320

    Persian noodle soup (ashe means soup, reshte means noodles). This one also has beans and a beef garnish. Reshte can be found in Middle Eastern food stores. From step 4 on, you'll be cooking the soup and the meat garnish simultaneously, going back and forth between them, so you may want to keep 2 timers going to keep straight when to do what. Be sure to cook over very low heat so that liquids don't evaporate much. Preparation time does not include pre-soaking of the beans. The four servings are four HEARTY servings.

    Recipe #185728

    1 Reviews |  By chia

    from an old issue of gourmet, this soup is a light first course for any meal.

    Recipe #87535

    A rather unusual Moroccan Chicken Pie that is both savoury and sweet. Traditionally, it uses pigeon or capon, but chicken is a good, and more readily available substitute. This is really good, so roll up your sleeves and give it a go!

    Recipe #62205

    5 Reviews |  By Rita~

    Fennel also known as Anise because of it 's taste. Like celery, it is filling and yet very low in calories, so that it provides an excellent snack food for those watching their weight. Baking brings out a nice sweetness.

    Recipe #120273

    2 Reviews |  By 199949

    This creamy pudding is made even more mouthwatering when infused with a saffron flavor. It would be a perfect complement to end a traditional Indian meal.

    Recipe #114899

    We had this quite often during our trips to Morocco. The actual recipe is one I adapted after we came home but I think it's pretty close to what you'd get in Morocco if you went there on holiday. Serve with rice or couscous.

    Recipe #106553

    This dish came from an old cookbook call" The Cooking of Italy" I have not made it as yet, but I am storing it here for future use.

    Recipe #158003

    If you love calamari, you'll love this delicious, refreshing salad. If you've never tried calamari, this is the recipe for you!

    Recipe #96897

    This is a delicious and quick shrimp saute using typical Portuguese ingredients like red wine and plenty of garlic and parsley. The saffron makes it a little different, and a touch of crushed red peppers at the end of cooking make it wonderful! I used Argentine pink shrimp from Trader Joe's, and they were awesome!

    Recipe #94596

    This is a medieval recipe that dates back to 14th century France. The original recipe directions (translated from French) read as follows: "To make cameline, bray ginger, cinnamon and saffron and half a nutmeg moistened with wine, then take it out of the mortar; then have white bread crumbs, not toasted but moistened in cold water and brayed in the mortar, moisten them with wine and strain them, then boil all together and put in brown sugar last of all; and that is winter cameline. And in summer, do the same but it is not boiled."

    Recipe #25207

    Its very tasty! The more the number of delights you eat, the more you begin to love it! Its very nutritious too!

    Recipe #8786

    27 Reviews |  By chia

    i saw this recipe in bon appetit, it sounds like a soup i had recently, and couldn't believe it was cauliflower

    Recipe #48463

    I prepared this for my family last night and they loved it to the core! Its wonderful!! I hope you enjoy it as much as we all did. Recipe posted by request for saffron recipes.

    Recipe #83308

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