Anyone have a LC recipe using saffron?
 

I used to make a lot of rice and bought a huge amount of Saffron when I had a chance on a bargain.
Now, I haven't had rice in 16 months and am wondering how I might use the Saffron.
Any ideas appreciated.

I think I would just make a paella and leave out the rice- this would make it more soupy, like bouillabaisse. Paella usually is chicken, chorizos, shellfish e.g. mussels, prawns, and whatever veg you want, cook in a chicken broth and flavor with saffron and a little garlic.

For something quick, I also think I would flavor plain cream with the saffron and pour over chicken pieces and bake.

Val

You can infuse it in a bit of hot water, add it to mayonnaise and have it with fish or chicken.

Val already suggested bouillabaisse. I used to make prawns and scallops with a saffron cream sauce. Funny, I hadn't thought about it for years until now. :)

It's also good with steamed clams or mussels along with white wine and tomatoes or in a tomato based chicken stew. And you can always chuck it into cauliflied rice and make a faux paella.

May not be to your taste, but there is an Indian dish called shrikhand that is yogurt with saffron, cardamom and rosewater. There are of course many variations on it.

Here's a recipe that gives you the basic idea

http://theory.tifr.res.in/~sgupta/o.../Shrikhand.html

I think it's pretty tasty!

Karen

thanks.............
 

looks like a "fish stew" will be in the works...........then a chicken dish.

Glad I'll have a use for this expensive seasoning again!

my favourite salmon dish - bring some cream to the boil in a non-stick pan. drop in a pinch or two of saffron - leave to infuse. microwave or oven bake salmon fillets in a covered dish. When just done, pour fish juices into cream and bring back to a fast boil to reduce and thicken. salt and pepper to taste, but I find it needs no salt. (leave fish covered to rest and keep warm) . Pour sauce onto fish.

heavenly with slightly bitter greens - brocoli - tenderstem brocoli, spinach, kale.

thanks for the ideas,

Lasert,
I use it everytime I'm having BBQ/Grilled chicken and it tastes amazing. Here is what I do and actually, it is a commen, fancy way of grilled chicken on skewer made by Iraninan. It is a very popular resturant dish as well as home made. All that said, I use chicken thigh peices, (can do with bone or without) i do bone less, cut some fresh onion, add salt, saffaron (let it steep in a little of hot water) and let the chicken to be marinated. "It can be half of an hour or even a few days, in a well sealed container refrigerated.
Just before grillin add cooking oil to the mix so the chicken remains moist and won't burn while cooking.
If peices, put them on skewer and put them on the grill even electronic ones. Chicken color turns yellow/organge and taste amazing!!!

Funny, "I just marinated some today, and will BBQ them tomorrow. Also, could make extra and refrigrated for busy days! Good luck