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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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    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

    5 Reviews |  By Sue Lau

    Great for a light supper! Serve with a crusty baguette spread with some roasted garlic, a tossed salad with wild baby greens and a balsamic vinaigrette and you're on your way! Make a double batch and the leftovers freeze well, too.

    Recipe #25357

    3 Reviews |  By 1Steve

    This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier. The vol-au-vent--a large version of what Orleanians call a "patty shell" should be bought fresh from a French baker. (I guess you could make it yourself, but the work is ridiculous.)

    Recipe #31497

    4 Reviews |  By Lorac

    A fantabulous side dish - or serve it over couscous as a vegetarian main course.

    Recipe #40069

    1 Reviews |  By PollyB

    Have plenty of coarse country bread on hand to soak up the flavorful juices on the plate.

    Recipe #40158

    A Swedish Tradition On 13 December the Swedes celebrate the Italian Saint Lucia with a remarkable enthusiasm, surpassing any Italian festivities devoted to the same lady. One mandatory constituent in the celebrations is a saffron-flavoured bun, in Swedish called a lussekatt, a "Lucia cat". The shape of this bun might vary somewhat, but is always based on bread designs dating back to earlier Christmas celebrations in Sweden. A Swedish Traditional Recipe from The Santesson Family, www.santesson.com

    Recipe #43784

    Recipe is courtesy of Twilight's Restorante in Boonsboro, MD. I have not made this dish, so I would be very interested in comments and suggestions.

    Recipe #48395

    8 Reviews |  By chia

    a side dish for any occasion and any main course

    Recipe #56832

    4 Reviews |  By chia

    From "Quick & Tasty" this is a low-fat, low-carb entree. serve it with couscous and a salad

    Recipe #57571

    I don't know where this recipe originates. Probably a Moosewood cookbook but I can't swear to it. A friend of mine sent it to me and my sister and I love it. I don't cook with saffron much but I like the use of it in this recipe.

    Recipe #58992

    2 Reviews |  By Sarah!

    Adopted from the Recipezaar account. This is posted in response to a request for recipes using preserved lemon. I found it in the Seattle paper's archives, but it is originally from "The New Book of Middle Eastern Food"

    Recipe #59235

    A Ramadan dish popular in Syria, Lebanon and Egypt, sanbusa traveled to India and became samosa. Sweet sanbusa halvah are special favourites at weddings in the Gulf countries. This is a single recipe for dough, and various different fillings, each yielding enough to fill one batch of dough to make 36-48 pastries. I have not made these myself - I found the recipe on the Internet and posted it by request.

    Recipe #23783

    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

    From the cookbook "The Art of Spanish Cooking" I have not tried this classic dish yet, but it is in my recipe book to try for a dinner party. Cooking time is an estimate.

    Recipe #28027

    Recipe #56168

    From this week's Weekend magazine, Foodcourt column which is this week on "Masalas and Gravies"(meaning the basic spices curry mixture) that goes into Indian cooking:)

    Recipe #60263

    I get half an organic pig each fall, and it comes with wonderful ham. I love this dish to use up the last scraps of ham and the broth from cooking it. If you prefer, you can use extra fresh mushrooms instead of the shiitake. If you have purchased a prepared ham and so have no ham stock, you can use chicken stock.

    Recipe #69928

    this is great when compony comes over, if you dont have saffron it still tasts great

    Recipe #71167

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