saffron

KetoDiet Blog

lbs ground chicken, preferably thigh meat (900 g)

yellow onion, grated (150 g/ 5.3 oz)

cilantro

garlic, minced

cumin powder

turmeric

paprika

tsp sea salt

black pepper

chillies

saffron powder

lime juice (30 ml)

tbsp

extra virgin olive oil

ghee

(30 ml)

lime wedges, chopped chilies, and fresh cilantro to serve

500 g ground beef (1.1 lb)

cayenne pepper,

tbsp virgin avocado oil

olive oil (30 ml)

water (60 ml/ 2 fl oz)

yellow onion, chopped (70 g/ 2.5 oz)

garlic, chopped

butter

(15 ml)

curry powder

cinnamon

tomato paste (30 g/ 1.1 oz)

lemon juice (15 ml)

green beans (300 g/ 10.6 oz)

cauliflower, riced (300 g/ 10.6 oz)

tbsp white wine vinegar (15 ml)

sea salt and pepper,

Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their national cuisines. They discovered Madeira, the Azores and the Cape Verde Islands. Vasco da Gama, seeking a sea route to India, brought back one of most important spices of all, black pepper. Exploration of the New World turned up sweet and hot peppers, corn, all varieties of beans, tomatoes, vanilla, avocados, chocolate, squashes and guavas (from which chewing gum is made). These discoveries truly revolutionized the kitchens of Europe. This dish has a sauce based on tomatoes and is typical of casseroles found in Portugal. First the peppers, onions and garlic are sautéed in olive oil. Tomatoes and saffron, another spice associated with the Iberian peninsula, are added to this mixture. The chicken is browned first, then slowly cooked. The pan is deglazed with chicken stock and white wine before the other ingredients are combined.

Chicken Breasts With Peppers, Tomatoes and Saffron

olive oil

onions

garlic

Salt and pepper

tomatoes

saffron stems

chicken

shallots

dry white wine

chicken broth

parsley

Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes.

Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.

Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.

Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days — or freeze it for later. If you can’t get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra virgin olive oil — it really makes a difference.

Smoky Lentil Stew With Leeks and Potatoes

halved,

Kosher salt and black pepper

extra-virgin olive oil,

leeks,

thyme or rosemary sprig

pimentón dulce or smoked sweet paprika

cayenne,

saffron (about 12 strands), soaked in 1/4 cup cold water

tomato

sherry vinegar

parsley (optional)

Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.

Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.

Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.

Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.

Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.

Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.

There are three essential elements to this khoresh, or stew, which is often called Iran’s national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn’t the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don’t be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.

Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew)

lamb shoulder

salt and black pepper

kidney beans

extra-virgin olive oil

yellow onion, thinly sliced

Italian parsley (about 3 large bunches)

cilantro (about 3 large bunches)

chives

scallions, roots

fenugreek leaves

Omani (dried Persian) limes,

saffron threads

Polo Ba Tahdig (Persian Rice With Bread Crust),

Mast-o Khiar yogurt,

In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.

Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.

In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.

Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.

In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.

Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped — nearly minced — but they will turn to mush in a food processor and thus should be chopped by hand.

Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green — but not burned — and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You’ll know the herbs are ready when they feel dry and emit a strong, savory aroma.

When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they’re still floating after 20 minutes.

As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.

Serve hot with Persian rice and mast-o khiar.

Swedish Christmastime favorite, saffron infused S shaped sweet rolls, for St. Lucia Day.

St. Lucia Saffron Buns

milk (175 ml)

sugar

1/4-ounce packet active dry yeast

(490 g to 570 g) all purpose flour

salt

cardamom

(1/2 stick, 4 Tbsp, 56 g) unsalted butter, softened

sour cream (or quark if available)

eggs

Raisins

egg, beaten

"Hi Elise, I’m based in Denmark and can’t get a hold of sour cream as shops sadly don’t sell that product here. Qvark is sold in some stores but with very low fat content, such as 0,2% or 0,4%. Is that too low? We also have creme fraiche which can come in either 9% or 18% fat. Could you suggest what you think would be best to use in your recipe?\r\nThanks so much!"

"Hi. I want to attemp these buns but I have ground cardamom as I make several other Swedish treats. Any suggestions how to measure that?"

Heat milk, saffron, sugar: In a small pot, heat the milk, saffron, and 1 teaspoon of sugar together until the milk is steamy. Remove from heat and stir to dissolve the sugar. Let cool until about 115°F, or warm to the touch, but not hot.

Sprinkle the yeast over the warm saffron-infused milk and let sit for 5 to 10 minutes until foamy.

Whisk flour, sugar, salt, cardamom: In the bowl of a stand-up mixer* whisk together 3 1/2cups (490 g) of the flour, remaining 1/4 cup of sugar, salt and ground cardamom (if using).
*You can make this recipe without a mixer, for me it's just a bit easier with one.

Make a well in the center of the flour and add the yeast milk saffron mixture, the eggs, the butter, and the sour cream. Mix the ingredients until well incorporated.

Knead the dough: Switch to the dough hook of your mixer (if using, otherwise knead by hand). On low speed start to knead the dough. Slowly add additional flour, a tablespoon at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch, but does not completely stick to your hands when you handle it.

Let dough rise: Shape the dough into a ball and place in a large bowl. Cover with plastic wrap. (Note at this point you can make ahead and refrigerate overnight if you wish.)
 
Let sit in a warm place for 1 to 2 hours, until the dough has doubled in size. (One way to tell that the dough is ready is that you poke your finger in it and it takes quite a bit of time for the indentation left by your finger to go away.)

Form dough into S shapes: When the dough has doubled in size, gently press it down and knead it a couple of times. Break off a piece and form it into a ball about 2 inches wide (60 to 70 grams if you are weighing). Roll the ball out into a snake, about 14 inches long.
 
Then Curl the ends in opposite directions, forming an "S" with spirals at each end. Place on a lined baking sheet and repeat with the rest of the dough.

Let sit for second rise:  Cover with plastic wrap and place in a warm spot until the dough shapes double in size, 30 minutes to an hour.

Brush with egg wash, place raisins on buns: Preheat oven to 400°F (205°C). Using a pastry brush, brush some beaten egg over the tops and sides of the uncooked buns. Place raisins in the centers of the "S" spirals.

Bake: Place in the oven and bake at400°F (205°C) for about 10 to 11 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.
Remove from oven and let cool for 5 minutes before eating.

"By far the best St Lucia Buns.  My husband is Swedish and we've been making them every Christmas since we met.  Initially using his family's recipe but after moving this year I could not find that recipe and googled St Lucia Buns and found this one and we are very happy with the outcome.  The buns we had made in previous years, and those made by his family were always heavy and dense but these are lighter and fluffier all around better!  We always add Almond paste before baking as we roll each one out and they are exceptional.  I'll be making another triple batch later this week to share with neighbors and friends!"

"Just made these and they are delightful! Made the dough overnight and baked them in the morning. Thanks so much for sharing the recipe!"

A sophisticated Italian-style dinner, this saffron-spiked pasta dish pairs orecchiette with buttery brown shrimps, red chilli and garlic

Shrimp And Saffron Butter Orecchiette

saffron, a good pinch of strands

salted butter 75 grams

red chill 1, finely chopped

garlic 1 clove, finely sliced

orecchiette 150 grams

brown shrimp 70 grams pack

flat-leaf parsley finely chopped to make 1 tbsp

lemon

crusty

Shrimp and saffron butter orecchiette

Shrikhand is a creamy yogurt-based dessert from western India made simply by straining yogurt and sweetening it. The yogurt is traditionally strained by pressing it between newspaper (to soak up extra whey), but if you can find thick, full-fat Greek yogurt at the grocery store, then the process is even simpler: Hang it in a mesh strainer over a bowl for a day, and let the excess whey drip out. You can substitute slivered almonds for pistachios, if that's more your speed, or even skip the nuts altogether for a smooth shrikhand flavored only with sugar, cardamom and a celebratory sprinkle of saffron threads.

Shrikhand (Sweet Strained Yogurt)

plain full-fat Greek yogurt

confectioners’ sugar

unsalted

cardamom powder

Put yogurt in a fine-mesh strainer suspended over a large bowl, cover with plastic wrap and place in the fridge. Let excess whey strain for 24 hours.

Transfer yogurt to a large mixing bowl, and gently stir in sugar, pistachios, saffron and cardamom. When they are combined, transfer mixture into a serving dish, using an offset spatula to smooth out the top. Evenly sprinkle reserved pistachios and pinch of saffron over the top, and chill for an hour before serving. Shrikhand will keep covered in the fridge for a few days (though the pistachios will soften).

This rich, creamy and luxurious prawn saffron linguine pasta recipe is perfect for entertaining and special occasions. Pasta, saffron and seafood are a classic Italian combination which your guests will be so impressed with!

Creamy Italian Prawn Saffron Linguine

400 g linguine ((14 ounces) I used linguine from De Cecco)

2-3 spring onions (or shallots)

pink peppercorns

g butter ((1 ounces))

parsley (chopped)

heavy cream ((6-7floz))

water

(for

Put the saffron threads into a glass with a couple of tablespoons of warm water. Leave to infuse and melt. Peel and slice the onions. Wash and chop the parsley.

Remove the heads and tails from most of the prawns ( you can leave one per person intact for appearance), peel the prawns keeping just the meat.  Remove the black vein along the back of the peeled prawns.

Put the heads and shells in a saucepan with a glass of water and a teaspoon of salt, bring to a boil and leave to simmer for a quarter of an hour. Remove the heads and shells, strain the broth into a bowl and add the soaking saffron to it.

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Preparation

Fry the onions in a frying pan or skillet over a low heat with the butter and some pink pepper corns. Once the onions start to soften  add the saffron broth. Let it boil over a high heat for a couple of minutes, then turn the heat down and add the whole prawns first and cook for a couple of minutes on both sides. Then add the peeled prawns and continue cooking for another 5 minutes.

Before adding the cream to the sauce remove the whole unpeeled prawns but keep them warm. Add the heavy cream and mix it into the sauce. Add salt to taste.

Cook the sauce

Cook the linguine al dente according to the instructions on the packet. When the pasta is cooked, save a little of the cooking water and drain. Add the pasta to the sauce. Mix everything together well . If it seems dry add a little pasta cooking water. Remove from the heat and serve immediately sprinkled with chopped parsley and with one whole prawn on each plate .

Finish the dish

Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into something delicious the next evening. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. You can marinate the chicken for 3 hours or overnight, but you set the timetable depending on whatever else is going on. This chicken will adapt. Make one night, finish the next. That’s living.

Yogurt-Marinated Fried Chicken With Saffron And Paprika

yogurt

chicken thighs

flour

mint

salt, more for sprinkling

walnut pieces

lemon,

Yogurt-Marinated Fried Chicken With Saffron and Paprika

In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.

In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.

Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.

No dinner in an Iranian household is complete without polo, or rice. And no pot of polo is complete without tahdig, the crisp crust whose name means “bottom of the pot.” Tahdig is a highlight of Persian cuisine, and it can be made of rice, potatoes, lettuce or bread, as it is here. If you can’t get your hands on lavash bread, use a thin flour tortilla to line the bottom of the pot. Tahdig is easiest to prepare in a nonstick pot, but you could also prepare it in a cast-iron Dutch oven by reducing the heat to low and extending the cooking time to 50 minutes.

Polo Ba Tahdig (Persian Rice With Bread Crust)

basmati rice

lavash bread or 8-inch flour tortilla

neutral oil,

unsalted butter

Place the rice in a large bowl and cover with water. Swirl the rice around to release some starch, then drain the bowl and fill again. Repeat several times, until water runs clear, then cover with ample water again and add 1 tablespoon salt. Let soak for 30 minutes.

In the meantime, fill a large soup or stockpot with 6 quarts water. Cover and bring to a boil. Add 7 tablespoons salt (the water should be very salty) and stir to dissolve.

Use a small mortar and pestle to grind the saffron into a fine powder with a pinch of salt. Set aside.

Use a large fine-mesh sieve or colander to drain the rice well. Add rice to the pot and stir gently, then return sieve to the sink. Cook rice, checking the grains frequently for doneness. When the rice breaks easily between your fingers when pressed but is not so soft that it falls apart, it’s done. Most Persian or Indian basmati rice will take about 7 to 8 minutes to reach this point, but different brands will cook differently, so keep a closer eye on the rice than on the clock.

Working quickly, drain rice into the sieve and rinse with cold water until cool to remove excess starch and keep rice from overcooking. Taste the rice and adjust seasoning with salt as needed. Let the rice continue to drain.

Use the lid of an 8-inch or 9-inch nonstick pot or cast-iron Dutch oven as a guide to trim the lavash bread into a slightly larger circle. It’s fine to use more than one piece of bread and patch things as needed. Alternatively, use a tortilla, which needs no trimming.

Place the pot over medium heat and add the oil. Carefully lay bread atop the oil and cook until it starts sizzling and turns a light golden color, about 30 seconds. Use tongs to flip bread and let it sizzle for another 30 seconds before adding the rice. Use a spatula to gently spread the rice evenly across the pot. Use the handle of the spatula to poke 6 to 8 holes in the rice down to the bread — this will encourage steam to escape from the bottom of the pot and yield a crisp crust.

In a small saucepan set over low, heat the butter and the prepared saffron until butter melts. Drizzle over the rice. Wrap the lid of the rice pot with a clean dish towel, using the corners of the towel to tie a knot atop the handle. Cover the pot with the lid — the cloth should not touch the rice, but rather absorb steam as the rice cooks to keep it from getting soggy.

Reduce the flame to medium-low (or low, if using cast-iron) and cook for about 48 minutes, rotating the pot a quarter turn every 12 minutes or so to ensure an evenly golden tahdig (add 12 more minutes for cast-iron). The rice will be done when the grains are elongated and dry and the edges of the crust turn a light golden brown.

To serve, place a large platter or plate over the pot, gather your courage, praise your ancestors and flip the rice. It should drop onto the plate in one piece. Serve immediately. If not serving immediately, remove the tahdig to a separate platter to keep it from getting soggy as the rice continues to release steam.

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