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:
Can't say I've had saffron in anything but boullibase, but there it's essential.
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
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
Maybe make them up a big batch of paella.
Does saffron taste like curry? I don't think I've ever tasted it.
I succeeded and made fluffy rolls this weekend!
well it looks good - for what thats worth....
I like saffron, though I usually only use a tiny, tiny smidgen pinch.
And now... I'm hungry! lol
Sure does make it a pretty color.
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. :)
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!
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