Safron recipes?
 

So I picked up a little bit of the most expensive spice in the world, and I love the Floavour of it. I think I am addicted actually. However I don't know many recipes that call for it.

Any one got some suggestions out there?

Mellow Yellow? Quite rightly.

Seriously though, go to food.com, and type in saffron in the recipe search. I found a bunch.

Milanese Risotto is one of the classic Saffron dishes, here's what you do.
Take a cup of arborio or carnaroli rice (don't use any other kind, other types of rice aren't starchy enough), saute it with a little butter and some minced onion. Then start adding warm/hot chicken stock that's had some saffron steeping in it. Add the stock one ladleful at a time, only adding more when the last batch has been fully absorbed. Once the rice is tender and creamy, add a little more butter and some parmesan cheese. The only downside to making risotto is that you have to stand in front of the pot for the whole 30-40 minuts it takes.

There's the very traditional Spanish Paella recipe -- there are about a million different recipes, but the saffron goes in the rice...

There are also a lot of middle eastern type recipes as well -- this one has a middle eastern name, Koo Koo Yeh -- something - but I can't pronounce or spell it... It's good though

For each serving:
1 Japanese Eggpant (or small italian eggplant, thinly sliced - I don't always peel them, the peel gives it a little different texture, that I think improved it a little)
1 large egg
1 cloves garlic
1 medium onion, sliced
1 pinch of saffrom
cooking oil
salt and pepper to taste

Directions:
Saute the onion and garlic in oil until slightly golden. Add onions and saute until color changes and gets soft. Dissolve saffron in 1 tsp of hot water, and add to eggplants along with salt and black pepper. Mix well, then remove from heat and allow to cool completely.
(at this point you can serve it as a great hors d'ourve on pita bread or middle eastern flat bread)
but the recipe continues
Add salt and black pepper to egg and mix well. Add eggplants and again mix. Heat oil in a pan until hot. Pour the mix in, flatten the surface with the back of a spoon, and fry over medium heat for 5-10 minutes. Cut like a pizza into 8 pieces, turn over, and fry for another 5-10 minutes.

I just make it myself, then I use 2 eggs rather than one because it seems to set up better)

lots of persian dishes call for saffron as well.

I want to use saffron in more places. Right now I just use it with normal white rice. I saute onions in butter then add 2C vegetable or chicken stock, 1C white rice, and a pinch of saffron. Once it comes to a boil, I reduce the heat to med for about 25 min.

Saffron is great in a rice dish (preferrably jasmine rice, it makes it even more fragrant).

have you tried searching for it on some search engines??? sometimes if you're lucky you might be able to find what your looking for

Bouillabaisse is a nice seafood stew that contains saffron.

Got this from foodnetwork.com...it's a beauty!

Warm Saffron Potatoes with Serrano Ham and Sweet Peas

2 cups good quality mayonnaise
Pinch saffron threads, steeped in 1 tablespoon hot water
1 lemon, juiced
2 pounds baking potatoes, like russets, peeled and cubed
Kosher salt
Pepper
3 tablespoons olive oil
1 Spanish onion, diced
1 red chile, diced
1 cup chopped Serrano ham
1 cup sweet peas, frozen and thawed
1/4 cup chopped flat-leaf parsley

Combine mayonnaise, saffron liquid and lemon juice thoroughly in a food processor; season, to taste, with salt and pepper. The mayonnaise will turn a beautiful yellow color and should be somewhat thin to combine smoothly with the potato mixture.
Cook the potatoes in a large pot of boiling salted water until fork tender, about 30 minutes. Drain potatoes well in a colander. Heat oil in a skillet until almost smoking. Saute the onion and chiles. Add the potatoes and fry until the edges are crispy and brown. Transfer to a mixing bowl. Add ham, and peas and parsley; toss lightly to combine.

Gently fold the saffron mayonnaise into the potato salad, taking care not to break up the cubes.

Makes a great sauce to any seafood:

(Hot)

2/3 c white wine
small carton of cream
pinch of saffron
(extra wine and cream)

Thicken with a roux, season to taste with salt and pepper and garnish with fresh chopped parsley. This sauce is wonderful on any fish.

(Warm or cold)

Great for dipping shrimp or scallops.

1 1/2 c mayo
pinch of Saffron
pinch of tarragon (optional)
1 Tbs fresh lemon juice
salt and pepper to taste

Both are good with asparagus, also.

Although I haven't tried it yet... Saffron Ice Cream sounds like a really good idea. You'd need an ice cream maker though. When I get mine, this'll be one of the first things I'll try.

Ingredients

2 cups milk
1 cup whipping cream
1/2 vanilla bean
9 extra large egg yolks
3/4 cup cane sugar
1/2 cup water
2 pinches of fresh saffron
Pinch of fresh ground nutmeg

Method

Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce pan.
Gradually whisk egg yolks and 1/4 cup of sugar in hot milk mixture in medium bowl.
Return to sauce pan and stir over medium-low heat until custard thickness, do not boil.
Strain custard in bowl and refrigerate until cold.
Stir remaining 1/2 cup sugar, water, nutmeg, in sauce pan until sugar dissolves until resembles syrup.
Strain mixture into custard and refrigerate.
Process the custard in an ice-cream maker accordingly to manufactures instructions.
Transfer to containers and freeze. (Can be made 3 days in advance)

Oh, I've got an ice cream maker!! I'll try it and let you know.
Check out epicurious.com for recipes. I go there often to see what they have for an ingredient I want to use.

Reading over alot of these recipes that you guys have has given me alot of ideas, and also helps me understand what safron will work with.

I have my own recipe to add...

1 cup Basamati Rice
2 teaspoons Tumeric
2 teaspoons ginger powder
1/2 teaspoon cumin powder
salt and pepper
1 Onion chopped
1 Green Pepper chopped
2 pinches of safron
2 tablespoons boiled water
1 3/4 cups cold water
Olive Oil

Pour the Cold water into a pot, add the rice and 1 pinch of the safron, 1 teaspoon of tumeric and 1 teaspoon of ginger, cover bring to a boil, reduce to a medium heat and let simmer covered for 15 minutes. Remove from heat and leave covered for 15 minutes.

In a deep frypan or wok, add the olive oil and turn stove to a medium heat, when hot enough toss the chopped onion in, once the onions begin to sweat, add the green pepper and the rest of the tumeric and ginger, then add the cumin. Place the safron into the 2 tablespoons of boiling water, and let sit for 2 minutes. Add the safron and water mixture into the sauce pan and stir. add the rice to the vegtable mixture and stir. Remove from heat and serve.

Seems like alot of work but it;s not really, and it tastes really good.

I call it Matt's Golden Safron Rice

This does sound really good so thanks for posting it! I'm curious about the tumeric. I've never actually used it but I've seen it used and it looks like it would be quite potent. I'm guessing that's not the case with your recipe here though. :) I think I shall try it....thank you very much.

I have found that tumeric is more for colour then anything else...it has a kind of rusty flavour to it when used in large amounts. At least that is what I have found

mmmmmmmmm paella...... mmmmmmm

Here is a very simple recipie I learned back in the 8th grade. Was made to go with a mild Indian curry.

Saffron Zucchini

Ingredients:
4 medium zucchini, sliced ~1/2"
3 green onions, sliced likewise
1 small bell pepper sliced or chopped
2 tablespoons ghee (clarified butter) or olive oil
1 - 2 teaspoons salt
1/2 - 1 teaspoon ground saffron

Directions:
Heat ghee/oil, add all vegetables and sautee for a minute over med - med hi heat, add seasonings and sautee a minute more, then reduce heat to med low, cover and let simmer for 10 minutes or so, till zucchini is tender.


Its simple and good, and tumeric can be used in place of the saffron (as with most other recipes). Luckily I only have to pay 2.99 per gram of saffron.

I've had this, it's pretty good

SERVES EIGHT

For the soup:

* 2 Tbs. olive oil
* 1/2 onion - thinly sliced
* 1 stalk celery - sliced
* 1 bulb fennel - sliced
* 1 lg. leek - sliced
* 1 cup white wine
* 8 cups fish stock
* 1 pinch saffron
* 6 each garlic cloves - sliced
* 2 cups canned whole tomatoes - chopped fine
* sachet bag - 3 parsley stems, celery tops,
* fennel seed, peppercorns, bayleaf
* 1 crushed garlic clove
* salt and pepper
* 2 Tbs. pernod


In a saucepan over medium heat sauté onions, celery, leeks and fennel in olive for 3 minutes. Add white wine and reduce by half. Add the fish stock, saffron, garlic, tomatoes and sachet. Let simmer for 30-40 minutes. Remove from heat,squeeze out the sachet and add the pernod. Season with salt and pepper.

For the Rouille:

* 3 each red peppers - roasted and peeled
* 1 1/2 cup rough cut bread pieces
* 1 lg. shallot - rough chopped
* 1 clove garlic
* 2 Tbs. basil - chopped
* 1/4-1/2 cup extra virgin olive oil
* pinch cayenne
* salt and pepper


Moisten bread with water and squeeze out liquid. In a blender puree peppers, bread, shallot, garlic and basil. Slowly drizzle in oil. Season with cayenne, salt and pepper.
For the garnishes:

Rouille

1 cup cubed fish

Sauté fish in olive oil and garlic and moisten with 1/4 cup
white wine. Keep warm.


8 croutons - 1 1/2" circle cuts
1 clove garlic

In a sauté pan coated with oil lightly cook croutons until golden brown and crisp. Rub with garlic clove while still warm.

12 each black olives - julienne

8 each fennel sprigs

To assemble:

Pour hot soup into large shallow bowls. Place a heaping spoonful
of rouille in middle of bowl. Sprinkle around poached fish cubes
and garnish with slivered olives and fennel sprig.