Recipes
Grilled Saffron Chicken
To prepare grilled chicken with saffron, follow these steps: Ingredients: 2 whole chickens (each weighing 4 to 6 lbs) or chicken pieces, as desired. 3 teaspoons saffron threads (ideally grounded) 2-3 ice cubes ¼ cup olive oil Juice of 3 limes Juice and zest of 2 lemons ½ teaspoon of salt per pound of chicken 2 teaspoons garlic powder ¼ teaspoon coarse black pepper Instructions: Place the ground saffron in a small bowl and add 2-3 ice cubes. Allow them to melt completely to help the saffron infuse. In a bowl, mix the saffron water with olive oil, lemon zest, citrus juices, salt, garlic powder, and pepper. Brush the two chickens generously with the mixture. For better results, leave the chicken for at least two hours or overnight in the fridge. When ready to cook, preheat the grill to medium-high and lightly oil the grate. Place chicken skin side up over the cooler side of the grill with legs pointed towards the hotter side. Close the grill and cook until the center of the thickest part of the chicken registers 120°F (49°C) on an instant-read thermometer, 35 to 45 minutes. Cover and continue to cook until the thickest part of the breast registers 135°F (57°C) on an instant-read thermometer, 5–10 minutes longer. Using tongs and a flexible metal spatula, carefully flip the bird and place it skin side down directly over the grill grates. Continue to cook, covered, until brown, crisp, charred in spots, and the thickest part of the breast registers 150°F (66°C) on an instant-read thermometer, 7 to 10 minutes longer. Remove from the grill, let rest 10 minutes, carve, and serve.
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Luxurious Turkey Recipe
This turkey recipe incorporates the luxurious and aromatic flavor of saffron for an unforgettable centerpiece dish. Ingredients For the Turkey: • 1 whole turkey (12-14 lbs), defrosted if frozen • 1/2 cup unsalted butter, softened • 1/4 cup olive oil • 2 large onions, quartered • 4 carrots, chopped • 4 celery stalks, chopped • 4 cloves garlic, minced • 1/2 cup chicken stock or turkey broth • 1 tsp saffron threads • 1/2 cup warm water • 2 lemons, halved • 1 bunch fresh herbs (thyme, rosemary, and sage) For the Saffron Butter Rub: • 1/2 cup unsalted butter, softened • 1 tsp saffron threads • 1/4 tsp ground cumin • 1/2 tsp smoked paprika • 1/2 tsp garlic powder • 1/2 tsp onion powder • Salt and pepper, to taste Instructions 1. Prepare the Ingredients • Preheat your oven to 325°F (165°C). • Remove the turkey giblets and pat the turkey dry with paper towels. • In a small bowl, steep the saffron threads in 1/2 cup warm water for 5-10 minutes until fragrant and deeply colored. 2. Make the Saffron Butter Rub • In another bowl, mix the softened butter, cumin, smoked paprika, garlic powder, onion powder, saffron water (with threads), salt, and pepper until well combined. 3. Season the Turkey • Gently loosen the turkey’s skin over the breast and thighs with your fingers, being careful not to tear it. • Rub half the saffron butter under the skin, spreading it evenly. Rub the remaining butter over the surface of the turkey. 4. Stuff and Truss • Stuff the cavity with lemon halves, fresh herbs, and some of the quartered onions. • Optional: tie the legs together with kitchen twine and tuck the wing tips under the bird. 5. Prepare the Roasting Pan • Arrange the chopped carrots, celery, and remaining onions in the bottom of a large roasting pan. • Add the garlic cloves and pour in the chicken stock. Place a roasting rack over the vegetables, and set the turkey on the rack. 6. Roast the Turkey • Roast the turkey in the preheated oven for 13-15 minutes per pound, or until the thickest part of the thigh reads 165°F (74°C) on a meat thermometer. • Baste the turkey every 30 minutes with the pan drippings to keep it moist and flavorful. Cover the turkey with foil if it starts to brown too quickly. 7. Rest and Serve • Once the turkey is done, remove it from the oven and tent it loosely with foil. Let it rest for 20-30 minutes before carving. • Strain the pan drippings to make a saffron-infused gravy, if desired. Serving Suggestions Pair this golden, saffron-kissed turkey with mashed potatoes, cranberry sauce, roasted vegetables, and your favorite stuffing for a luxurious feast. Enjoy the delicate, aromatic saffron flavor that makes this turkey stand out as a truly special holiday dish!
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Saffron Ice Cream with Pistachios
Indulge in the exotic and luxurious flavors of homemade saffron ice cream, complemented by the delightful crunch of pistachios. This recipe combines the delicate, floral notes of saffron with the rich creaminess of a classic custard base, creating a dessert that's both sophisticated and satisfying. Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1/2 teaspoon saffron threads 4 large egg yolks 1/2 cup shelled pistachios, roughly chopped 1 teaspoon vanilla extract Pinch of salt Instructions: Infuse the Saffron: In a small bowl, combine 2 tablespoons of warm milk with the saffron threads. Let it sit for about 10 minutes to release the flavor and color. Prepare the Base: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is hot and the sugar is dissolved, but do not let it boil. Remove from heat and stir in the saffron-infused milk, including the saffron threads. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. This prevents them from scrambling. Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook the Custard: Return the saucepan to medium-low heat. Cook the mixture, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Do not let it boil. Remove from heat and stir in the vanilla extract and a pinch of salt. Chill the Mixture: Pour the custard through a fine-mesh sieve into a large bowl to remove any lumps. Let it cool to room temperature, then cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight. Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes. During the last few minutes of churning, add the chopped pistachios. Freeze the Ice Cream: Transfer the churned ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface, then seal with the lid. Freeze for at least 4 hours, or until firm. Serve: Scoop the saffron ice cream into bowls or cones, and enjoy the luxurious blend of flavors with the crunchy pistachio pieces! Enjoy your homemade Saffron Ice Cream with Pistachios!
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Moroccan Lamb Shoulder Tagine
Moroccan Lamb Shoulder Tagine is a highly refined dish, full of flavor, that can be served with any vegetable or starch. This traditional recipe brings out the rich, aromatic qualities of lamb, enhanced by the delicate touch of saffron and a blend of spices. It's a perfect dish for special occasions or a luxurious dinner at home. Ingredients (serves 4): Lamb shoulder 2 onions 6 cloves of garlic 3 tablespoons olive oil A pinch of saffron 1 teaspoon pepper 1 teaspoon turmeric 1/2 teaspoon ginger 1/2 teaspoon ground coriander A pinch of cinnamon 1 teaspoon salt 1 bunch of parsley and coriander Water Instructions: In a tagine or a large pot, sauté the lamb shoulder with saffron, minced onion, and garlic in olive oil for 15 minutes, along with all the spices and salt. Cover with hot water, ensuring the water level is the same as the meat, and cook for 1 hour over medium heat. After an hour, lower the heat, adjust the seasoning if needed, and let it simmer until the meat is fully cooked and the sauce has reduced to minimum. Serve hot with a side of your choice, such as saffron rice, or with any vegetables, such as sautéed potatoes. This exquisite dish is sure to impress your guests with its rich flavors and tender meat. The combination of spices and saffron creates a unique and memorable taste experience. Enjoy this tagine as a centerpiece for your next meal, paired with your favorite sides for a complete and satisfying dining experience.
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Our Secret Saffron Rice Recipe
Saffron rice is a delightful and aromatic dish that can elevate any meal. The vibrant yellow color and distinctive taste of saffron make this rice a perfect side or main dish. Whether you're preparing a special dinner or looking to add some flair to your everyday meals, saffron rice is a simple yet impressive recipe to try. Here's how to make this exquisite dish: Ingredients: 1 cup basmati rice 2 cups of chicken broth (or water with 1 chicken bouillon cube) 1/2 teaspoon saffron threads 2 tablespoons of grapeseed oil Salt and pepper to taste Instructions: Rinse Rice: Rinse basmati rice under cold water. Soak Rice: Let the rice soak in hot water for 10 minutes. Combine Ingredients: Drain rice, add chicken broth, saffron, and oil to the pot. Bring to a boil. Simmer: Cover, reduce heat to low, and simmer for 15-20 minutes or until the water is completely absorbed. Finish: Fluff with a fork, add salt and pepper to taste, and serve. Bon Appétit!
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