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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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    This is quick and very easy to make. The saffron and the wine adds "the little extra" to this soup.

    Recipe #77348

    4 Reviews |  By Rita~

    (Recipe from Cooking Light magazine, December) This looks to good not to make.Note: To roast spices, heat the whole spices in a dry pan to release their natural volatile oils and bring out their full aroma and flavor. Use a small, heavy skillet. Add the whole spices (roasting ground spices tends to turn them bitter, so is best avoided) and place over a gentle heat. Shake the pan, or stir with a wooden spatula to keep the spices on the move, and toast gently for 2 to 3 minutes. Some spices, including mustard and poppy seeds, "pop" when they are ready; others darken. The essential sign is that the spice becomes aromatic and smells toasty. Tip into a bowl to cook before grinding - preferably with a mortar and pestle. Remember, a coffee grinder can crush most spices, especially tough ones like cinnamon and cloves; clean the grinder afterward by grinding a small piece of bread or a couple of tablespoons of raw rice.

    Recipe #83156

    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

    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

    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

    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

    My favorite commercially available curry powder is from Penzey's, called the Maharajah Style Curry Powder. But when I've been out of it (horrors!) I've made my own curry powder - based on the Penzey's Maharajah ingredients - from ground spices, and this mix is also wonderfully flavorful and tasty. It is sweet and not hot, although you could add some hot ground chile to it, to taste, if you like.

    Recipe #104344

    If you have never tasted homemade fishcakes you must -- the store bought ones aren't even close in taste and texture. This is one of my own recipes. I use smoked haddock because I feel it has the most flavour and a nice meaty texture for fishcakes, however you could use nearly any firm fish. I also add a few chile flakes for a bit of spice. The saffron sauce is the crowning glory, though if you don't have saffron just a cream sauce is lovely. If you have fresh parsley to hand you could add that too.

    Recipe #105708

    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

    I know that this is a common recipe, but there are none quite like this on Zaar. As a vegetarian, I leave out the pork and livers and add something else; maybe shrimp, maybe vegetables. Risotto is endlessly adaptable, so don't be afraid to experiment! (You can, of course, include the pork and livers and I promise I will still speak to you!)

    Recipe #115638

    1 Reviews |  By Bobtail

    This Italian cuisine recipe was published in our local newspaper. I have yet to try it, but it sounds delicious and the photo published in the paper is mouthwatering! If you try this, I hope you enjoy it!

    Recipe #120732

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

    Recipe #60891

    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

    1 Reviews |  By chia

    this is great served cold or at room temps. serve with french baquettes to get every bit of the sauce. this is from cooking light

    Recipe #62992

    This is a wonderful layered rice dish that uses mushrooms, carrots and tomatoes in lieu of meat. It tastes excellent and is nourishing to the core!

    Recipe #64617

    From the Thursday magazine, this was submitted by Molly Carvalho. Preparation time includes refrigeration time. My dad adores this dessert:) Preparation time includes refrigeration time.

    Recipe #65583

    This recipe is one of our favourite for company. I dedicate this one actually to my long time friend and pastor Jack, who was able to eat the 3 portions out of 4, and wipe the dish with bread to get to last bit of sauce. Ha,ha,ha!!! He LOVED IT... I'm sure you will too! Anyway I choose a narrow like spaghetty, linguine or sometimes if I have fettucine for this recipe.

    Recipe #73775

    Slightly adapted from a Moosewood recipe. A good lunch salad with exotic flavors.

    Recipe #80789

    6 Reviews |  By Tracy K

    A traditional Moroccan dish generally served as an appetizer or first course. Exotic, delicious blend of flavors. Source: Hilaire Walden, The Moroccan Collection

    Recipe #83192

    I love chicken with rice in any way shape or form. This is a tasty way to prepare it and very popular around this house!

    Recipe #85995

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