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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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    Displaying up to 20 pages of results. To see all results, or register.
    87 Reviews |  By PaulaG

    This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.

    Recipe #113983

    From www.TopSecretRecipes.com. This is a copycat recipe I found on the web, and it is EXCELLENT!!!

    Recipe #60891

    Very flavorful. Goes well with either Spanish or Mexican food.

    Recipe #99773

    28 Reviews |  By Rita~

    A very fragrant Indian side dish! I just love the cardamom! Ghee can be bought in any supermaket if you want check out my recipe to make it. Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226770 on step x step pictures to make this.

    Recipe #55617

    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

    This yummy curry is one of my husbands specialities.

    Recipe #21607

    This rice is Indian inspired and so the recipe calls for traditional basmati, but Texmati rice will give much the same effect, and in fact any white rice is good made this way. Substitute almonds for the cashews if you prefer.

    Recipe #136535

    This is a wonderfully flavorful meal. Chicken or pork may be substituted for the seafood, or try a "mixed" paella, with a little of each!

    Recipe #31480

    13 Reviews |  By Mirj

    This smells heavenly as it cooks. You can add more garlic if you like.

    Recipe #16642

    12 Reviews |  By Mirj

    This is a great vegan dish. You can make it dairy by substituting the soy cheese with a good Edam.

    Recipe #13352

    12 Reviews |  By Sudika

    This is a recipe from Kurma Das, the world best vegetarian cook. I can vouch for this dessert, it is TO DIE FOR. To many aficionados of Hare Krishna cooking worldwide, halava rates on top of the list of their favourite dishes. It's hot, buttery, sweet, flavoursome and completely satisfying, especially on a cold winter's day. In this recipe, the humble semolina teams up with the world's two most expensive spices - saffron and cardamom. Enriched with sultanas and flaked almonds, serve fluffy, plump grained halava hot with cream, custard, or as is for an epicurian experience.

    Recipe #141371

    This is an intriguing twist on a classic, Indian spices combined with Mediterrran flavors. A mini food processor works really well for chopping the garlic, chile, and ginger root. Serve on rice or orzo or accompanied by a crusty loaf of bread. Adapted from Moosewood Restaraunt New Classics cookbook. Enjoy!

    Recipe #95437

    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

    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

    8 Reviews |  By chia

    a side dish for any occasion and any main course

    Recipe #56832

    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

    An interesting meld of Indian and Chinese cooking. My husband's cousin always makes this yummy rice for family gatherings. This is her recipe as told to me over the phone. Amounts in the ingredients are our best guesses since she doesn't measure the ingredients. I omitted the salt in the recipe because I cook low salt. You can add salt to taste at step 6. Very little is needed if you choose to add msg and bear in mind that oyster sauce usually contains some salt.

    Recipe #206272

    This is one of the most amazing dishes I've ever eaten. Rich and savory!

    Recipe #8938

    I found this recipe in Southern Living years ago and have made it often. It's especially good when people come for dinner: quick, easy, great flavor and looks nice on a serving platter. The original recipe calls for a jar of marinated artichoke hearts, drained, but I prefer a can of plain artichoke hearts. The recipe only serves two, be sure to double or triple as needed.

    Recipe #107742

    Another one of my Canary recipes...this works well with any kind of white fish. Cook time is per batch.

    Recipe #67427

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