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any suggestions for saffron? I'm just back from Turkey
- Thread starter emtd
- Start date
Absolutely. Provencal Fish Soup with Saffron Rouille
and the use of the saffron here will give you more ideas.
http://www.epicurious.com/recipes/food/views/Provencal-Fish-Soup-with-Saffron-Rouille-241735
and the use of the saffron here will give you more ideas.
http://www.epicurious.com/recipes/food/views/Provencal-Fish-Soup-with-Saffron-Rouille-241735
or: Saffron Chicken with Carrots
Saffron Chicken with Carrots - Khoreshte Morgh Serves 4
From Secrets of Cooking, Armenian / Lebanese / Persian Linda Chirinian PP: 106
8 chicken thighs
1 ½ lb. carrots, sliced or matchsticks
salt and freshly ground pepper
3 T. sugar or honey
6 T. butter
½ t. saffron thread crushed into 2 T. hot water
1 ½ c. hot chicken broth 1/4 c. orange juice
1 med. onion, finely chopped
12 pitted prunes
Rinse chicken, pat dry. Sprinkle with s & p on both sides. Melt 4 T. Butter in large skillet. Brown chicken over med-high heat on both sides. Transfer to a saucepan and pour hot broth over chicken. Cover and cook over med-low for 10 minutes.
Add remaining 2 T. Butter to skillet and saute onion till transparent. Add carrots and honey; stir to coat. Cook stirring frequently 5 minutes. Transfer to saucepan with chicken.
Strain saffron if desired (I didn’t) and pour liquid into saucepan over chicken. Cook covered over med-low for 20 minutes.
Add orange juice and prunes, reduce heat to low, cook 15 minutes. Adjust seasonings to taste.
My Notes: I used the entire quantity of saffron for ½ the recipe. I used the saffron as well as the water. It’s the major flavour and we loved it this way. In other words, I doubled the saffron and included the threads as well, in the end product.
I cooked the chicken far less than all of the times indicated.
Served this with couscous which I cooked in the last moments, using the chicken cooking liquid for almost all of the couscous liquid. Best couscous ever.
Could add some toasted pine nuts for interest.
Saffron Chicken with Carrots - Khoreshte Morgh Serves 4
From Secrets of Cooking, Armenian / Lebanese / Persian Linda Chirinian PP: 106
8 chicken thighs
1 ½ lb. carrots, sliced or matchsticks
salt and freshly ground pepper
3 T. sugar or honey
6 T. butter
½ t. saffron thread crushed into 2 T. hot water
1 ½ c. hot chicken broth 1/4 c. orange juice
1 med. onion, finely chopped
12 pitted prunes
Rinse chicken, pat dry. Sprinkle with s & p on both sides. Melt 4 T. Butter in large skillet. Brown chicken over med-high heat on both sides. Transfer to a saucepan and pour hot broth over chicken. Cover and cook over med-low for 10 minutes.
Add remaining 2 T. Butter to skillet and saute onion till transparent. Add carrots and honey; stir to coat. Cook stirring frequently 5 minutes. Transfer to saucepan with chicken.
Strain saffron if desired (I didn’t) and pour liquid into saucepan over chicken. Cook covered over med-low for 20 minutes.
Add orange juice and prunes, reduce heat to low, cook 15 minutes. Adjust seasonings to taste.
My Notes: I used the entire quantity of saffron for ½ the recipe. I used the saffron as well as the water. It’s the major flavour and we loved it this way. In other words, I doubled the saffron and included the threads as well, in the end product.
I cooked the chicken far less than all of the times indicated.
Served this with couscous which I cooked in the last moments, using the chicken cooking liquid for almost all of the couscous liquid. Best couscous ever.
Could add some toasted pine nuts for interest.
REC: Swordfish Sardinian-Style with Mint & Saffron--Marcella Hazan...
Swordfish Sardinian-Style with Mint and Saffron
Recipe By: Marcella Hazan
Serving Size: 4
Ingredients:
1/3 cup extra virgin olive oil
2 1/2 tablespoons garlic, finely chopped
35 small fresh mint leaves, (about) torn into bi
1 cup dry white wine
1 large pinch saffron
1 cup canned tomatoes, Italian plum, or pee
Salt
chili pepper, fresh, or dried red
2 1/2 lbs. swordfish steak, about 1 inch thick
Directions:
1. Choose a saute' pan or skillet that can later contain all the fish without overlapping, put in the olive oil and garlic, and turn on the heat to medium. Cook the garlic, stirring once or twice, until it becomes colored a very pale gold.
2. Add the mint, stir quickly three or four times, then add the white wine and the saffron. When the wine has simmered a minute or so and the scent of alcohol has subsided, add the chopped tomato, salt, and chili pepper. Cook at a lively simmer, stirring occasionally, until the fat begins to separate from the sauce, about 15 or 20 minutes.
3. Strip away the skin that circles the fish steaks and , if they are very large, cut them into pieces no longer than 4 inches. Put the fish in the pan, sprinkling it with salt and turning it over a couple of times in the sauce. Cook, at lively heat, for 3 minutes on one side and 2 to 3 minutes on the other. Transfer the entire contents of the pan to a warm serving platter and bring to the table at once.
Notes:
NOTES : You can prepare everything through step 2 several hours in advance. When ready to serve, reheat the sauce at a gently simmer, then turn up the heat and put in the fish.
Swordfish Sardinian-Style with Mint and Saffron
Recipe By: Marcella Hazan
Serving Size: 4
Ingredients:
1/3 cup extra virgin olive oil
2 1/2 tablespoons garlic, finely chopped
35 small fresh mint leaves, (about) torn into bi
1 cup dry white wine
1 large pinch saffron
1 cup canned tomatoes, Italian plum, or pee
Salt
chili pepper, fresh, or dried red
2 1/2 lbs. swordfish steak, about 1 inch thick
Directions:
1. Choose a saute' pan or skillet that can later contain all the fish without overlapping, put in the olive oil and garlic, and turn on the heat to medium. Cook the garlic, stirring once or twice, until it becomes colored a very pale gold.
2. Add the mint, stir quickly three or four times, then add the white wine and the saffron. When the wine has simmered a minute or so and the scent of alcohol has subsided, add the chopped tomato, salt, and chili pepper. Cook at a lively simmer, stirring occasionally, until the fat begins to separate from the sauce, about 15 or 20 minutes.
3. Strip away the skin that circles the fish steaks and , if they are very large, cut them into pieces no longer than 4 inches. Put the fish in the pan, sprinkling it with salt and turning it over a couple of times in the sauce. Cook, at lively heat, for 3 minutes on one side and 2 to 3 minutes on the other. Transfer the entire contents of the pan to a warm serving platter and bring to the table at once.
Notes:
NOTES : You can prepare everything through step 2 several hours in advance. When ready to serve, reheat the sauce at a gently simmer, then turn up the heat and put in the fish.
G
Guest
Guest
I'm laughing!
Saffron Mussels>>>
This is delicious.
SAFFRON MUSSELS
Serve with crusty French bread. (I served over linguine).
INGREDIENTS:
4 lbs ( 2 kg) mussels (I used 3 lbs)
1 tbsp ( 15 mL) butter (I used 2 tbsp)
1/4 to 1/2 cup ( 50 to 125 mL) finely chopped shallots (I used 1/2 cup)
1 cup ( 250 mL) dry white wine
generous pinches of saffron threads or 1/4 to 1/2 tsp (1 to 2 mL) ground saffron
DIRECTIONS:
1. Scrub mussels under cool running water and remove any beards. Discard mussels that won't close when gently tapped.
2. Heat butter in a large wide saucepan over medium heat. Add shallots and sauté for 5 minutes. Add wine and saffron. Boil gently, uncovered and stirring often, for 5 minutes.
3. Add mussels to pan, cover and boil gently, stirring occasionally until mussels open, about 5 to 6 minutes. Discard any mussels that have not opened.
Makes 2 main-course servings
From Chatelaine
http://food.chatelaine.com/Recipes/View/Saffron_mussels
This is delicious.
SAFFRON MUSSELS
Serve with crusty French bread. (I served over linguine).
INGREDIENTS:
4 lbs ( 2 kg) mussels (I used 3 lbs)
1 tbsp ( 15 mL) butter (I used 2 tbsp)
1/4 to 1/2 cup ( 50 to 125 mL) finely chopped shallots (I used 1/2 cup)
1 cup ( 250 mL) dry white wine
generous pinches of saffron threads or 1/4 to 1/2 tsp (1 to 2 mL) ground saffron
DIRECTIONS:
1. Scrub mussels under cool running water and remove any beards. Discard mussels that won't close when gently tapped.
2. Heat butter in a large wide saucepan over medium heat. Add shallots and sauté for 5 minutes. Add wine and saffron. Boil gently, uncovered and stirring often, for 5 minutes.
3. Add mussels to pan, cover and boil gently, stirring occasionally until mussels open, about 5 to 6 minutes. Discard any mussels that have not opened.
Makes 2 main-course servings
From Chatelaine
http://food.chatelaine.com/Recipes/View/Saffron_mussels
barbara-in-va
Well-known member
Betty, I was just there last Sept and agree with you about the prayer call. After
the first day I was able to sleep thru the 5am call even tho our room was a stone's throw from the Blue Mosque. Where did you get your saffron? I got some at the spice bazzar.
the first day I was able to sleep thru the 5am call even tho our room was a stone's throw from the Blue Mosque. Where did you get your saffron? I got some at the spice bazzar.
Barb I also got mine at the spice bazaar, along with curry.
We also stayed near the Blue Mosque which I found to be very convenient. Mostly we walked everywhere and took the tram twice. I hope they can resolve their conflict soon as I would imagine tourism must be affected.
Thanks for asking.
Betty
We also stayed near the Blue Mosque which I found to be very convenient. Mostly we walked everywhere and took the tram twice. I hope they can resolve their conflict soon as I would imagine tourism must be affected.
Thanks for asking.
Betty
My favorite rice recipe - Julia Child's Saffron Rice
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=41212
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=41212
By the way, someone brought some saffron back from Turkey for me last year. It was not the real
thing, however. I do wish it were that price. HAH!! Although I would never say.
I hope you brought back some of their wonderful cumin as well. Another friend who went later in the year really got that I wanted LOTS of cumin and brought me the equivalent of a pillowcase full. Now that is understanding!
thing, however. I do wish it were that price. HAH!! Although I would never say.
I hope you brought back some of their wonderful cumin as well. Another friend who went later in the year really got that I wanted LOTS of cumin and brought me the equivalent of a pillowcase full. Now that is understanding!
When you switch culinary programs, make sure that everything transfers correctly--unlike...
me.
I really should make corrections before posting. Sorry.
It should, of course, read "peeled canned tomatoes".
Do not---I repeat--do not follow the instructions as posted.
LOL.
me.
I really should make corrections before posting. Sorry.
It should, of course, read "peeled canned tomatoes".
Do not---I repeat--do not follow the instructions as posted.
LOL.