Type what you have

Ingredients

• ✓ saffron
• lemon wedge
• parsley
• egg
• pea
• bay leaf
• green olive
• sofrito sauce
• red kidney bean
• chicken broth
• paprika
• salt
• medium-grain white rice
• garlic
• chorizo
• red bell pepper
• onion
• olive oil

Instructions

1. 1 Heat oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo. Cook, stirring frequently, until vegetables soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice, salt, paprika, and saffron. Cook, stirring frequently, until rice is lightly toasted, about 1 minute.
2. 2 Add broth, beans, sofrito, olives, and bay leaves. Bring to a boil. Reduce heat and simmer, covered, shaking pan occasionally (do not stir) until rice is almost done but still toothsome, 12 to 15 minutes. Remove and discard bay leaves.
3. 3 Gently fold in peas, being careful not to disturb the bottom of the skillet. Make 4 indentations in the rice. Add one egg into each indentation. Simmer, covered, until whites are set and yolks are thickened, 7 to 10 minutes. Sprinkle with parsley and serve with lemon wedges (if using).

By dinehaus

Ingredients

• ✓ saffron
• olive oil
• garlic
• onion
• jalapeno pepper
• red bell pepper
• tomato
• paprika
• paprika
• salt
• pepper
• tomato paste
• water
• parsley
• egg

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic, onion, and jalapeno; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and tomatoes.
2. 2 Cook the vegetables until the tomatoes have broken down and released their juices, about 10 minutes. Stir in the sweet paprika, hot paprika, salt, and pepper and let the mixture simmer for 3 minutes. Add the tomato paste and water and mix well.
3. 3 When the vegetables have a sauce-like consistency, add the saffron and parsley. Crack the eggs on top of the sauce (as though you're making sunnyside-up eggs); cover the pan and let the eggs cook for 10 to 15 minutes or until the yolks reach your desired consistency.

By Hanna R

Ingredients

• ✓ saffron
• pearl sugar
• water
• egg
• panettone form
• butter
• salt
• instant yeast
• white sugar
• bread flour
• egg
• milk
• candied lemon peel
• candied orange peel
• cointreau
• raisin
• water
• instant yeast
• all-purpose flour

Instructions

1. 1 Prepare the sponge the night before you mix the dough: Mix 1.5 cups all-purpose flour with 1/8 teaspoon yeast in a bowl. Add 2/3 cup cool water. Cover with plastic wrap and let sponge stand at room temperature 8 hours to overnight.
2. 2 Toss raisins with Cointreau in a bowl. Mix orange and lemon peel in with raisins and add an extra tablespoon of Cointreau and let them soften, if they are on the hard side. Cover with plastic wrap and let stand 8 hours to overnight.
3. 3 Pour milk into a saucepan and crumble in saffron threads; heat just to a simmer. Transfer to the bowl of a stand mixer, taking care to get all of the saffron bits into the bowl. Let cool to just barely warm (110 degrees F) or room temperature.
4. 4 Transfer sponge to a mixing bowl, breaking up slightly with a spoon. Mix in eggs, stirring a few times by hand. Add 2 1/3 cups bread flour, sugar, 2 1/4 teaspoons yeast, and salt. Mix with the paddle attachment on low speed for about 5 minutes, stopping to scrape down sides of bowl occasionally; the dough will be very loose.
5. 5 Switch to the dough hook attachment and increase speed to medium. Add butter, one piece at a time, mixing until each piece is fully incorporated. Increase to high speed for 1 minute if the mixer can handle it; the dough should be climbing the dough hook and starting to clear the sides of the bowl. Add soaked raisins, orange peel, and lemon peel. Mix on low speed for 2 minutes; the fruit may not be fully dispersed.
6. 6 Transfer dough to a greased bowl. Flop the dough over itself a couple of times (it's a little too wet to fold), cover the bowl with plastic wrap, and let rise for 60 minutes.
7. 7 Fold dough a few times to release gas and mix in fruit. Cover again with plastic wrap and refrigerate for 4 hours or overnight.
8. 8 Turn the dough onto a floured work space. Divide in half and shape into 2 balls. Place each ball seam-side down in a 6" paper panettone form and set on a baking sheet. Beat egg with water, and brush egg wash onto each loaf. Cover panettone forms loosely with plastic wrap and let rise until doubled, about 90 minutes.
9. 9 Preheat the oven to 400 degrees F (200 degrees C).
10. 10 Brush loaves with egg wash again and sprinkle pearl sugar on top.
11. 11 Place baking sheet in the hot oven, immediately reducing the temperature to 375 degrees F (190 degrees C). Bake for 20 minutes, then rotate the baking sheet and bake for an additional 10 minutes.
12. 12 Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a tester inserted in the center of each loaf comes out clean, about 20 minutes more. Cool completely on a wire rack before slicing.

By FrancesC

Ingredients

• ✓ saffron
• chicken bouillon base
• currant
• water
• white wine vinegar
• tomato paste
• garlic
• cinnamon
• cayenne pepper
• black pepper
• turmeric
• coriander
• paprika
• cumin
• jalapeno pepper
• celery
• onion
• olive oil
• kosher salt
• chicken leg quarter

Instructions

1. 1 Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
2. 2 Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
3. 3 Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
4. 4 Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
5. 5 Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
6. 6 Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
7. 7 Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
8. 8 Taste the braising liquid and adjust seasoning if needed before serving.

By John Mitzewich

Ingredients

• ✓ saffron
• water
• salt
• cilantro
• mint
• green onion
• garlic
• yogurt
• salt
• olive oil
• basmati rice
• salt
• butter
• chicken broth
• chicken
• allspice
• cinnamon
• cardamom
• white pepper
• cayenne pepper
• coriander
• cumin
• paprika
• kosher salt
• lime
• yogurt

Instructions

1. 1 Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
2. 2 Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
4. 4 Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
5. 5 Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
6. 6 While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
7. 7 Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
8. 8 While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

By John Mitzewich

Ingredients

• ✓ saffron
• water
• butter
• long-grain white rice
• salt

Instructions

1. 1 Place saffron in a small bowl. Add 1/2 cup boiling water; steep.
2. 2 Melt butter in a skillet that can be tightly covered over medium-high heat. Stir in rice and salt; cook, stirring constantly, until rice begins to absorb butter and becomes opaque, but do not let rice brown.
3. 3 Quickly pour in remaining 1 1/2 cups boiling water and saffron water. Cover immediately, reduce heat to low, and cook until all liquid is absorbed, about 20 minutes. For best results, do not remove the lid while the rice is cooking.

By CookingForDummies

Ingredients

• ✓ saffron
• water
• flour
• egg
• salt

Instructions

1. 1 Soak saffron threads in hot water for 30 minutes.
2. 2 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt and saffron water. Gently beat eggs, saffron, and water using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball. Add more water, 1 tablespoon at a time, if dough is too stiff.
3. 3 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
4. 4 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
5. 5 Roll out the dough with a pasta machine or with a rolling pin and cut into lasagna sheets or tagliatelle.

By Alemarsi

Ingredients

• ✓ saffron
• pistachio
• almond
• coconut milk
• ice
• avocado
• honey

Instructions

1. 1 Blend pistachios and almonds in a blender until ground; add coconut milk, ice cubes, avocado, honey, and saffron. Blend until smooth.

By France Cevallos

Ingredients

• ✓ saffron
• milk
• vanilla ice cream
• rose syrup
• cardamom
• pistachio nut

Instructions

1. 1 Add the saffron to the warm milk and set aside for 15 minutes.
2. 2 Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

By BigSrisFood

Ingredients

• ✓ saffron
• olive oil
• onion
• garlic
• curry powder
• coconut milk
• cauliflower
• basmati rice

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until onions are soft and translucent, about 5 minutes. Add curry powder and pan-fry in the hot oil for 2 to 3 minutes. Pour in coconut milk and stir to combine. Add cauliflower florets, coating them in the sauce.
2. 2 Cover, reduce heat, and simmer over low heat until cauliflower reaches desired softness, about 30 minutes. Top with a sprinkle of saffron and serve with basmati rice.

By Bekka Burdyshaw

Ingredients

• ✓ saffron
• chicken breast
• yogurt
• lemon juice
• onion juice
• olive oil
• garlic
• black pepper

Instructions

1. 1 Mix yogurt, lemon juice, onion juice, olive oil, garlic, black pepper, and saffron together in a large bowl. Add chicken pieces to the marinade and toss to coat. Cover with plastic wrap and marinate, 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade; thread through skewers. Discard unused marinade.
4. 4 Cook on the preheated grill, turning frequently, until golden brown on all sides and meat is no longer pink in the center, about 8 minutes per side.

By cheekymonkeyj

Ingredients

• ✓ saffron
• water
• rice flour
• white sugar
• milk
• rose water
• cardamom
• pistachio

Instructions

1. 1 Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
2. 2 Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
3. 3 Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.

By moza

Ingredients

• ✓ saffron
• vegetable oil
• vegetable oil
• all-purpose flour
• water
• sugar
• rose water
• pistachio
• almond

Instructions

1. 1 Heat 3/4 cup plus 2 tablespoons oil in a saucepan over medium heat. Add flour; reduce heat to medium-low. Cook, stirring frequently, until golden and thickened, 10 to 15 minutes. Let cool briefly.
2. 2 Combine water and sugar in a separate saucepan over medium-high heat. Bring to a boil. Stir in rose water and saffron. Add the flour mixture. Cook and stir until thickened, 1 to 2 minutes at most. Serve halva with crushed pistachios and almonds sprinkled on top.

By Noahsmommy

Ingredients

• ✓ saffron
• blackberry
• water
• white sugar
• lime
• white sugar
• lime juice
• sparkling wine
• blackberry
• lime

Instructions

1. 1 Combine 1 cup blackberries, water, 1/2 cup sugar, zest and juice of 1 lime, and saffron in a saucepan over medium heat. Bring to a boil and stir until sugar is dissolved, about 3 minutes. Remove from heat and allow syrup to cool completely, about 1 hour.
2. 2 Pour 2 tablespoons sugar on a saucer. Dip rim of champagne glasses in lime juice and dip in sugar to create a sugar-rimmed glass.
3. 3 Pour 1 tablespoon syrup into each champagne glass and top with about 4 ounces sparkling wine. Garnish with a blackberry and lime wedge.

By thedailygourmet

Ingredients

• ✓ saffron
• milk
• white sugar
• butter
• salt
• active dry yeast
• water
• all-purpose flour
• egg
• egg yolk
• water
• raisin

Instructions

1. 1 Heat milk in a small saucepan over medium heat just until bubbles form around the edge of the pan, about 3 minutes. Remove from heat. Add sugar, butter, salt, and saffron, stirring until butter is melted. Let cool to lukewarm temperature, about 2 minutes.
2. 2 Sprinkle yeast over warm water in large bowl, stirring until dissolved. Stir in milk mixture and 3 1/2 cups flour until smooth, about 2 minutes. Stir in eggs. Add remaining flour gradually, mixing in the last by hand until dough leaves the sides of the bowl and is very soft.
3. 3 Turn dough out onto a lightly floured surface. Cover with a bowl and let rest for 10 minutes.
4. 4 Knead dough with additional flour as needed, about 5 minutes. Place dough in a lightly greased large bowl; flip dough to grease both sides. Cover with a towel and let rise in a warm place until doubled in size, 60 to 90 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
6. 6 Punch down dough. Take golf ball-sized bits of dough and roll out into snakes. Roll each end in opposite directions to create 'S' forms. Place buns on the prepared baking sheets.
7. 7 Combine egg yolk and water in a bowl with a whisk. Brush over buns.
8. 8 Bake in the preheated oven for 6 minutes. Remove from the oven, leaving oven on. Quickly place 1 raisin in the center of each 'S' curve.
9. 9 Return to the oven and continue to bake until golden and cooked through, about 6 minutes more. Let cool on a wire rack before serving.

By katrinkajo

Ingredients

• ✓ saffron
• chicken breast
• onion juice
• salt
• pepper
• butter

Instructions

1. 1 In a medium bowl, place the cubed chicken and onion juice. Mix in salt and pepper. Completely dissolve crushed saffron threads in the mixture. Cover and allow the chicken to marinate in the refrigerator 8 hours, or overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Place the marinated chicken on skewers. Frequently brush with butter while cooking on the prepared grill. Turning frequently, cook until meat is no longer pink and juices run clear, or to desired doneness.

By Manouchehr Delshakib

Ingredients

• ✓ saffron
• butter
• onion
• long grain white rice
• water
• parsley flakes
• yellow food coloring

Instructions

1. 1 Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. 2 Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

By LLADRACH

Ingredients

• ✓ saffron
• chicken breast
• olive oil
• white sugar
• honey
• garlic
• basil
• thyme
• cayenne pepper
• salt
• oregano
• parsley
• sage

Instructions

1. 1 Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
2. 2 Preheat the grill for medium heat.
3. 3 Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.

By Mildred Smith

Ingredients

• ✓ saffron
• olive oil
• pancetta
• broccoli rice
• vegetable broth
• parmigiano-reggiano cheese
• egg
• almond meal
• hazelnut meal
• chili powder
• black pepper
• mozzarella

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Heat 1 teaspoon olive oil in a skillet over medium heat. Add chopped pancetta and cook and stir until cooked through but not too crispy, 4 to 6 minutes. Add frozen broccoli rice and stir until it is warmed through and the liquid releases, 3 to 5 minutes.
3. 3 Stir saffron powder into hot broth and pour mixture into the skillet. Continue cooking, stirring often, until most of the liquid has evaporated, about 5 minutes. Transfer broccoli rice to a large bowl to cool completely, about 15 minutes.
4. 4 Add shredded Parmigiano-Reggiano cheese and egg to cooled rice mixture and mix until well combined. Whisk together almond meal, hazelnut meal, chili powder, and pepper in a separate bowl; remove 1/3 cup and mix into the rice mixture until well combined.
5. 5 Coat your hands with remaining 1 teaspoon olive oil. Scoop rice mixture with a 1-ounce cookie scoop into your palm. Make an indentation in the rice ball with the back of the cookie scoop. Place 1 bocconcini inside the indentation and add another scoop rice on top. Form into a ball and roll in the almond meal mixture, coating well on all sides; place on the prepared baking sheet. Repeat with remaining rice, bocconcini, and almond meal mixture.
6. 6 Bake in the preheated oven for 15 minutes. Turn croquettes over and bake until brown and crispy, about 10 more minutes.

By Buckwheat Queen

Ingredients

• ✓ saffron
• mayonnaise
• lemon peel
• garlic
• preserved lemon brine
• cayenne pepper
• egg white
• dukkah
• chicken tenderloin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
3. 3 Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ saffron
• currant
• raisin
• all-purpose flour
• egg
• lemon zest
• lemon extract
• shortening
• milk
• nutmeg
• salt
• sugar
• white sugar
• water
• cake yeast
• salt
• water

Instructions

1. 1 Combine 1/2 cup boiling water, saffron, and 1 pinch salt in a small bowl; steep for 8 hours to overnight.
2. 2 Crumble yeast into a small bowl; add 1/4 cup warm water and 1 pinch sugar.
3. 3 Mix 1 cup sugar, 1 1/2 teaspoon salt, and nutmeg in a large bowl.
4. 4 Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Remove from heat; allow to cool for 5 minutes.
5. 5 Beat saffron water, scalded milk, shortening, lemon extract, and lemon zest together in a bowl. Add eggs; stir to combine.
6. 6 Pour yeast mixture and milk mixture into sugar mixture; mix well. Add flour 1/2 cup at a time; mix after each addition until incorporated. Stir in raisins and currants. Knead dough well; transfer to a greased bowl and cover with plastic wrap. Allow dough to rise until doubled in size, 1 to 2 hours.
7. 7 Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12-inch baking pans.
8. 8 Turn dough out onto a lightly floured surface; divide in half. Form each half into 12 equal balls; arrange in prepared baking pans. Allow dough to rise again, 30 minutes to 1 hour.
9. 9 Bake in the preheated oven until golden, about 30 minutes.

By LCOADY

Ingredients

• ✓ saffron
• milk
• condensed milk
• milk powder
• white sugar
• cardamom
• pistachio nut

Instructions

1. 1 Stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
2. 2 Pour the mixture into popsicle molds and freeze until solid, about 1 hour

By SUSMITA

Ingredients

• ✓ saffron
• vegetable oil
• pumpkin
• onion
• garlic
• turmeric
• beef stew meat
• water
• black pepper
• prune
• vinegar
• sugar
• salt
• cinnamon

Instructions

1. 1 Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes
2. 2 Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and saute over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and saute until brown, about 5 minutes. Add water, salt, and pepper; bring to a boil, reduce heat, and simmer until beef is slightly tender, about 30 minutes.
3. 3 Stir pumkin, prunes, vinegar, sugar, salt, and cinnamon to stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.

By Soheila

Ingredients

• ✓ saffron
• chicken broth
• olive oil
• onion
• white wine
• arborio rice
• parmesan cheese
• butter

Instructions

1. 1 Heat chicken broth in a sauce pan over low heat. Add saffron threads and simmer without boiling.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to get hot. Stir in onion and cook until soft and translucent, 3 to 4 minutes. Stir in rice and saute, stirring frequently, for 2 minutes. Deglaze with white wine and allow to reduce by half. Pour hot broth and saffron mixture into the Instant Pot® and stir to combine. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method in short bursts according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and butter and allow to sit for 3 minutes before serving. Top each serving with additional Parmesan cheese, if desired.

By Bren

Ingredients

• ✓ saffron
• water
• sugar
• rose water
• cardamom
• butter
• all-purpose flour

Instructions

1. 1 Bring water and sugar to a boil in a small pot, stirring until sugar dissolves into a syrup. Stir rose water, cardamom, and saffron into the syrup. Reduce heat to low; cover to keep syrup hot.
2. 2 Melt butter in a large saucepan over low heat. Stir in flour until mixture is a smooth paste, about 1 minute. Cook, stirring constantly, until paste turns brown, 10 to 15 minutes.
3. 3 Remove flour mixture from heat. Whisk in hot syrup gradually until syrup is completely absorbed and mixture is the consistency of a smooth, soft paste, at least 4 minutes.
4. 4 Spread mixture in a shallow bowl. Cool to room temperature, about 20 minutes.

By Soheila

Ingredients

• ✓ saffron
• water
• chicken thigh
• kosher salt
• black pepper
• vegetable oil
• yellow onion
• garlic
• curry powder
• chicken stock

Instructions

1. 1 Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
2. 2 Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
3. 3 Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
4. 4 Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.

By Sumac and Salsa

Ingredients

• ✓ saffron
• butter
• olive oil
• onion
• long-grain white rice
• chicken stock
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter and oil in a large saucepan over medium heat. Add onion; cook and stir until lightly browned, 7 to 8 minutes. Remove from the heat.
3. 3 Place rice into a 9x13-inch casserole dish. Add onion and stir until rice is thoroughly coated. Place the dish on a baking sheet.
4. 4 Combine chicken stock, salt, cayenne pepper, and saffron in a saucepan. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
5. 5 Pour stock mixture over rice in the baking dish and stir to combine. Spread mixture evenly along the bottom of the pan and cover tightly with heavy-duty aluminum foil.
6. 6 Bake in the preheated oven for 35 minutes. Remove from the oven and allow to rest, covered, for 10 minutes. Remove the foil and fluff rice with a fork.

By John Mitzewich

Ingredients

• ✓ saffron
• white wine
• shallot
• white wine vinegar
• heavy cream
• butter
• salt
• black pepper

Instructions

1. 1 Combine wine, shallots, and vinegar in a small, heavy-bottomed saucepan over medium heat. Cook until liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce the heat to low, and simmer until mixture has reduced by half, about 10 minutes. Remove from the heat.
2. 2 Whisk in butter, 1 tablespoon at a time, until smooth. Season with salt and pepper, then stir in saffron.
3. 3 Serve immediately or keep warm over a double boiler until ready to serve.

By Divinity Turley

Ingredients

• ✓ saffron
• chicken stock
• potato
• garlic
• milk
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes.
2. 2 Drain potatoes and return to the pot; reserve cooking stock for another use. Add milk, olive oil, salt, and black pepper; mash potatoes with a potato masher until smooth.

By nmschalk

Ingredients

• ✓ saffron
• turkey sausage
• whole grain mustard
• dijon mustard
• honey
• lemon juice
• garlic
• mayonnaise
• red cabbage
• rice wine vinegar
• salt
• white sugar
• kimchi
• scallion
• baguette

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Heat large, well-seasoned grill pan over medium-high heat. Gently pat links very dry with a paper towel. Sear links on each side until grill marks are dark brown, 2 to 3 minutes per side. Transfer to a foil-lined oven and let cook 8 to 10 minutes, or until firm, and center is no longer pink when sliced.
3. 3 For the whole grain honey mustard, combine both mustards and honey in a small bowl. Whisk well to combine. Serve immediately or refrigerate for up to 1 week.
4. 4 For the easy saffron aioli, combine lemon juice, saffron, and garlic in a small bowl. Let rest 10 minutes. Add mayonnaise and mix well to combine. Serve immediately or refrigerate for up to 3 days.
5. 5 For the quick-pickled red cabbage, combine cabbage, vinegar, salt, and sugar in a bowl. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine. Serve immediately or cover and refrigerate for 2 days.
6. 6 Transfer cooked links to a serving board with whole grain honey mustard, saffron aioli, pickled red cabbage, kimchi, scallions, and French baguette. Serve immediately.

By Pure Farmland