Recipes with Saffron

Tachin (Persian Saffron Rice)

Servings: 4-6

INGREDIENTS

1 1/2 cups white basmati rice
3 cups water
1 cup full fat yogurt
3 egg yolks
2 tsp salt
Veran Saffron Threads, soaked in 2 tbsp hot water
Pomegranates, mint, or yogurt, for serving

DIRECTIONS

1. Soak rice in 3 cups of water with a large pinch of salt (about 2 tsp). Let the rice soak overnight or a few hours. Strain and wash the rice a few times in cold water. Rinse until the rice water is clear. 
2. Preheat oven to 350º F. Boil three cups of water and add rice. Once partially cooked (about 15-20 minutes), strain the liquid and wash with cold water. Then strain the water again. 
3. Mix the yogurt and egg yolks together and add to the rice. Add saffron water to the rice and mix carefully. 
4. Grease a 9x13 baking dish with butter or cooking spray. Lay down rice. 
5. Bake in the oven until the rice turns a dark, golden brown, forming a nice a tahdig, about 30-45 minutes. 
6. When cooked, allow it to settle and then use a large baking sheet to flip the tachin over, allowing it to come out (it should come out in one piece). Serve with pomegranates, mint, or yogurt and enjoy! 

Saffron Chicken

(Silk Road Recipes)

This traditional saffron chicken recipe comes from Iran and is simple to make. Because of the bright and full flavors, serve alongside simple rice and a salad.

Ingredients

  • 4 Whole Chicken Leg Quarters Bone-in Skin-on
  • 1 tsp Salt
  • 1/3 cup Bloomed Saffron
  • 2 tbsp Olive Oil
  • 1 Large Yellow Sweet Onion Thinly Sliced
  • 1 Large Green Bell Pepper, diced
  • 1 tsp Turmeric
  • 1 tsp Ground Black Pepper
  • 1 tsp Ground Cinnamon
  • 1 Cup Water

Instructions

  • Heat a skillet over medium heat. Pat dry chicken legs and sprinkle salt on both sides. 
  • Place the chicken legs, skin side down in the pan and sear until the skin is golden and the fat is rendered. 
  • Add in one tablespoon bloomed saffron to the pan, shake the pan so the saffron spreads on the skin on the chicken. 
  • Turn the chicken legs and sear the other side for seven to eight minutes until golden. 
  • Transfer the chicken legs to a plate and cover. Discard the fat. 
  • In the same pan, heat the olive oil. Once shimmery and ready, saute sliced until until translucent and golden on the edges. 
  • Add in green bell pepper and saute for another minute. 
  • Add in turmeric, cinnamon and black pepper. Cook for another five minutes. 
  • Place the chicken legs on the onion and pepper mixture. 
  • Add in Water and turn the heat to high. 
  • Bring it to simmer, cover and cook for 40 minutes, until the chicken is almost cooked. 
  • Add in the rest of bloomed saffron. Cook for another 10 to 15 minutes until the chicken is fully cooked. 
  • Serve with Persian rice or plain rice.

 

Saffron Rice Pudding

10-20 saffron threads
1 cup jasmine rice
1 teaspoon kosher salt
1/2 cups sugar
3 tablespoons unsalted butter
1/2 cup milk
2 tablespoons pure rosewater
Slivered almonds, for garnish

1. In a large bowl, cover the rice with water. Using your hand, agitate the rice to release the starch, then carefully pour off the water. Rinse the rice 5 to 7 more times, until the water runs clear. Cover the rice with water and refrigerate overnight. Drain, then coarsely crumble with your hands.

2. In a large nonstick saucepan, combine the crumbled rice with 9 cups of water and the salt and bring to a boil. Simmer over moderately low heat, stirring frequently, until the rice is softened, about 30 minutes.

3. Stir the sugar, brewed saffron, butter and cardamom into the rice. Cover and simmer over moderately low heat, stirring occasionally, until the rice breaks down and the pudding is the texture of loose porridge, 20 to 30 minutes; discard the cardamom pods. Stir in the rosewater. Spoon the pudding into 8 glasses and let cool slightly. Cover the glasses with plastic and refrigerate until thickened, about 1 hour.

4. Sprinkle rice with cinnamon and slivered almonds. Let stand at room temperature for 25 minutes before serving.
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