photo by COOKGIRl
- Ready In:
1/2 cup (aprox.)
- 1⁄3 cup sea salt
- 1 (1 g) package saffron thread (about 2 tsp/10 mL)
- 1⁄2 teaspoon water
- In clean spice or coffee grinder, pulse together salt, saffron and 1/2 tsp (2 mL) water until vibrant yellow with a few saffron threads intact.
- Store in dark glass or nonreactive airtight container in cool dark place for up to 1 month.
Questions & Replies
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This is such a lovely gift idea! I made it for my mom and since I need to keep it for a bit longer I didnt add the water just yet. But when I used a bit of this to test it out I put it into liquid and it turned a very nice yellow colour. And its very aromatic, too.<br/>THANK YOU SO MUCH for sharing this winner with us, Ana!<br/>Made and reviewed for Fall Pick a Chef October 2012.
This was amazingly good on a fried egg! I whisked together three eggs with about 2 tablespoons of pecorino romano. Heated up 1 tablespoon each butter and olive oil and cook the egg each side. Plated, sprinkled with the saffron salt, few shakes of freshly grated black pepper and a light sprinkle of more cheeseI. Garnished with fresh blooming chives from our garden. Served with lightly steamed asparagus and roasted root vegetables (chioggia beets, yellow and white carrots, golden beets, parsnips). The recipe was cut in half. I would like to test this next on vegetables. Made for Spring NA*ME tag.