Monday, August 9, 2010

Saffron!

This is the third of Debbie's spices that I've tried.

I think we all know that saffron is the world's most expensive spice. So I was eager to try it, and turned to my hero, Pierre Franey, whose 60 Minute Gourmet cookbooks are a true godsend, at least for someone as time-challenged as I.


RIZ AU SAFRON

3 tbsp butter
1 small onion, finely minced
2 cloves minced garlic
1/2 tsp loosely packed saffron
1 tsp salt
2 cups rice
4 cups water


Melt the butter in a pan; add the onion and cook a minute, until wilted. Add the garlic and saffron and saute 2 to 3 minutes, until the garlic is lightly browned. Add the remaining ingredients, cover, and cook 17 to 20 minutes, until all of the water is absorbed.

I served this with a chicken dish to decidedly mixed reviews. I'd say that no one thought the saffron flavor was all that wonderful, and some simply detested it, but there's a batch of Saffron Bread in the works, which will be the determining factor in the debate about whether or not saffron deserves a permanent place in our pantry.

12 comments:

altadenahiker said...

Can't say I've had saffron in anything but boullibase, but there it's essential.

gMarie said...

I've found that it doesn't have as much flavor as color - at least to my poor uneducated pallette. I do love some pretty yellow rice though. g

Food, Fun and Life in the Charente said...

I have to agree that I also don't think it has that much taste, perhaps I also have an uneducated palete. I do use it occasionlly in the odd recipe, but I have not really noticed the difference when I have left it out. For the price I guess it must have something but.... Diane

Big Dude said...

Maybe make them up a big batch of paella.

Sue said...

Does saffron taste like curry? I don't think I've ever tasted it.

The Blonde Duck said...

I succeeded and made fluffy rolls this weekend!

doggybloggy said...

well it looks good - for what thats worth....

Pam said...

I like saffron, though I usually only use a tiny, tiny smidgen pinch.

Nichole said...

And now... I'm hungry! lol

Linda said...

Sure does make it a pretty color.

grace said...

i have no idea what saffron tastes like. in fact, all i know is that it costs an arm and a leg and makes food a pretty color. :)

Mickle in NZ said...

Try infusing a pinch (or two your sized cooking) of saffron strands in some warm water for at least 10 minutes, then add the lot after the garlic has cooked - with all the other ingredients.

Happt spice trialling!