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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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    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

    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

    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

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

    Recipe #67427

    Heres a classic Indian dessert, made with drained yogurt, cardamom, and saffron. The saffron is toasted until brittle so that you can grind it easily. If you grind your own cardamom seeds, use only a half teaspoon instead of the quantity in our recipe. Time does not include One hour refrigeration.

    Recipe #133794

    Recipe #56168

    2 Reviews |  By chia

    this quick easy recipe comes from jean georges vongerichten

    Recipe #71898

    This is a semolina halwa based on a recipe issued by the Indian Government more than 45 years ago. It is simple, buttery and not too sweet. We prefer this family favorite to other versions, such as those posted on Recipezaar, which you should try also. We hope this version will be your favorite, too.

    Recipe #99036

    An Iranian omelet made with greens. May be halved. If you just slice the lettuce thinly, it can then be pulled apart into strips.

    Recipe #184430

    8 Reviews |  By chia

    a side dish for any occasion and any main course

    Recipe #56832

    88 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

    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

    A Morrocan-inspired rice dish from the The Classic Mediterranean cookbook, with a few minor changes. This would probably taste good, too with basmati substituted for the regular white rice. Update: per the excellent suggestion of our dear Rita L, I subbed water for the broth in the original recipe. Thanks, Reets! cg

    Recipe #185203

    A lovely side dish for those who like saffron. May be made with low-sodium bouillon if you wish.

    Recipe #238452

    One of my mom's signature, no-fail recipes, this pudding (or kheer as it is called here in India) is really simple to make, with the most easily available ingredients (but not saffron, I agree!). Enjoy :-)

    Recipe #19226

    From the magazine Cooking Pleasures. A fancy side dish for your Thanksgiving meal.

    Recipe #144572

    This is a unique appetizer and may be mixed on a platter with other appetizers. I usually spear a couple of raisins and an onion on a toothpick. If mixed in with other veggies or hors d'oeuvres there are enough for 10-12 people. The onions should be well chilled before serving

    Recipe #38071

    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

    These are the most delicious scallops I have ever had. Perfect for a special occasion as an appetizer. I found the fish stock hard to find so I substituted vegetable stock and it was just as good. Also, I would imagine you could substitute the scallops for prawns.

    Recipe #167660

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

    Recipe #99773

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