Saffron receipes

1. Tomato saffron broth (cod poached)

What You Need
  • A pinch of saffron
  • 1 small diced onion
  • 2 tablespoons of olive oil
  • 2 minced garlic cloves
  • 2 cans of diced tomatoes (drained)
  • 2 cups of clam juice
  • 2 cups of dry white wine
  • ¼ teaspoon of salt
  • ¼ teaspoon of freshly ground pepper
  • 4 cod fillets
  1. In a straight-sided skillet (10-inch), heat oil over medium-high heat.
  2. Cook the onions for 5 minutes or until softened.
  3. Add garlic, tomatoes, dry white wine, and clam juice.
  4. Stir in some salt and pepper and add cod to the skillet.
  5. Now, reduce the heat until the wine mixture is just simmering.
  6. Cover the skillet and poach for about 5 to 7 minutes or until the fish flakes.
  7. Serve in bowls with the broth spooned over the fish.

2. Saffron milk tea

This is pretty simple. You just have to steep the saffron threads in hot water. The spice might have a strong and bitter taste – to resolve this, you can add honey. Honey also has numerous antioxidant benefits. Let the threads steep for about 5 to 8 minutes, post which you can remove them and enjoy your tea.

3. Saffron rice

What You Need
  • Saffron threads, as required
  • 2 tablespoons of butter
  • Cardamom, cloves, and cinnamon, as required
  • 1 small diced onion
  • 1 cup of uncooked white rice, long-grain and unrinsed
  • 1 teaspoon of salt
  • 2 cups of boiling water, divided
  1. Soak saffron threads in two teaspoons of boiling water.
  2. Melt some butter in a saucepan over medium heat.
  3. Add cardamom, cloves, and cinnamon and fry for 2 minutes, stirring occasionally.
  4. Stir in onion and sauté.
  5. Stir in rice at low heat.
  6. Allow it to simmer for 5 minutes, stirring continuously.
  7. Pour in the boiling broth and stir it in salt and saffron.
  8. Cover and cook the rice until the liquid is absorbed. This will take about 40 minutes.

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