Type what you have

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
• 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
• chicken
• salt
• black pepper
• butter
• lemon
• garlic
• carrot
• fennel bulb
• red onion

Instructions

1. 1 Wash the chicken and pat dry. Poke it with a toothpick all over about 40 times. Season with salt and put in the refrigerator to chill for 8 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Combine melted butter and saffron in a small bowl. Pour over chicken to cover, and season with salt and pepper. Stuff chicken with lemon slices garlic. Tie the chicken legs with kitchen string and tuck legs underneath.
4. 4 Lay carrots, fennel, and onion at the bottom of a roasting pan and rest the chicken on top.
5. 5 Roast in the preheated oven for 1 hour and 15 minutes. Spoon the juices from the chicken over the vegetables. Sprinkle with salt and pepper. Continue to roast until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
6. 6 Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.

By ServingsofYum

Ingredients

• ✓ saffron
• olive oil
• onion
• fennel bulb
• garlic
• seafood broth
• potato
• roma tomato
• white fish
• shrimp
• bread

Instructions

1. 1 In a large pot, heat oil over medium. Add onion, fennel, and garlic; cook 3 to4 minutes, stirring frequently, or until starting to soften.
2. 2 Add broth, potatoes, tomato, and saffron, if using. Bring to a simmer; reduce heat, cover and cook 12 to 15 minutes or until potatoes are tender.
3. 3 Gently stir in fish and shrimp. Bring back to a simmer 3 to 5 minutes or until shrimp are pink and fish flakes easily. Serve immediately with crusty bread, if desired.

By Campbell's Canada

Ingredients

• ✓ saffron
• vegetable oil
• onion
• white rice
• green bell pepper
• cumin
• chili powder
• tomato sauce
• salt
• garlic
• water

Instructions

1. 1 In a large saucepan, heat vegetable oil over medium-low heat. Place onions in the pan, and sauté until golden.
2. 2 Add rice to the pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Occasionally stir.

By ginger

Ingredients

• ✓ saffron
• butter
• onion
• mushroom
• brown sugar
• potato gnocchi
• shrimp
• sour cream
• paprika
• salt
• parmesan cheese
• basil

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in onion, mushrooms, and brown sugar. Cook and stir until onion has cooked to a deep brown color, about 10 minutes. Remove caramelized onions to a plate and set aside.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in gnocchi and return to a boil. Cook until gnocchi floats to the top, about 3 minutes; drain and keep warm.
3. 3 Place the same skillet over medium-high heat and add shrimp. Cook and stir until shrimp have turned pink on the outside and are no longer translucent in the center, about 5 minutes. Add caramelized onions, sour cream, paprika, and saffron. Cook and stir until mixture begins to simmer, then gently fold in cooked gnocchi. Season with salt.
4. 4 Pour gnocchi mixture into a serving dish and sprinkle with Parmesan cheese and basil to serve.

By lex

Ingredients

• ✓ saffron
• bow-tie pasta
• butter
• shallot
• heavy cream
• white wine
• cayenne pepper
• salt
• black pepper
• shrimp
• lobster meat
• crabmeat
• lemon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, add 1 tablespoon butter, and stir. Set aside and keep warm.
2. 2 Melt remaining butter in a large saucepan over medium heat. Add shallot and cook until softened, about 1 minutes. Add cream and wine and bring to a boil. Add cayenne pepper, saffron, salt, and black pepper. Reduce heat to a low simmer for 10 minutes; sauce will not thicken.
3. 3 Heat a frying pan over medium heat. Add shrimp and cook until opaque, 3 to 5 minutes. Add lobster and crab and cook until heated through, about 2 minutes more. Season lightly with salt and black pepper.
4. 4 Add seafood combination to the pot with the sauce and stir. Add lemon juice and simmer over low heat 10 minutes more.
5. 5 Serve cooked pasta in individual bowls with 2 ladles of sauce on top. Fold sauce gently into pasta and top with a dash of black pepper.

By GreekMuse

Ingredients

• ✓ saffron
• puff pastry
• egg yolk
• sesame seed
• butter
• onion
• salmon fillet
• tomato paste
• fish stock
• white wine
• cornstarch
• heavy cream
• salt
• white pepper
• dill

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.
3. 3 Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.
4. 4 Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.
5. 5 Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.
6. 6 Garnish soup with dill and serve with puff pastry triangles.

By donfredo

Ingredients

• ✓ saffron
• paprika
• red pepper
• ranch dressing
• onion
• vegetable oil
• pepper
• salt
• brown sugar
• onion
• vegetable oil
• manchego cheese
• butter
• brioche
• egg bun
• chorizo sausage
• ground sirloin

Instructions

1. 1 Start the burgers: Mix ground sirloin and chorizo together with your hands in a large bowl until well combined. Set aside to let the flavors blend while you cook the onions and make the sauce.
2. 2 Cook the onions: Heat oil in a large skillet over medium heat. Add onions, brown sugar, salt, and pepper; cook and stir until onions are golden brown, about 15 minutes.
3. 3 At the same time, make the sauce: Heat oil in a skillet over medium-high heat. Add onion and sauté until tender. Transfer onion to a blender. Add ranch dressing, red pepper, paprika, and saffron; pulse until fairly smooth. Refrigerate until needed.
4. 4 Finish the burgers: Preheat an outdoor grill for high heat and lightly oil the grate. Form meat mixture into four patties, slightly larger than the buns.
5. 5 Cook burgers on the preheated grill until well done, about 5 minutes per side. Split buns in half and spread butter on the insides. Toast briefly on the grill.
6. 6 Place burgers onto buns and top with caramelized onions, ranch sauce, and Manchego cheese.

By Q80 BurgerBelly

Ingredients

• ✓ saffron
• chicken thigh
• black pepper
• butter
• olive oil
• sherry
• yellow onion
• green bell pepper
• garlic
• long-grain white rice
• chicken broth
• bay leaf
• salt
• black pepper
• tomato
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
3. 3 Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
4. 4 Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
5. 5 Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
6. 6 Bake, covered tightly, in the preheated oven for 45 minutes.
7. 7 When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
8. 8 Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
9. 9 Let rest for at least 15 minutes before serving.

By aputler

Ingredients

• ✓ saffron
• butter
• panko bread crumb
• olive oil
• goat cheese
• vegetable broth
• rainbow chard
• sea salt
• safflower
• cumin
• turmeric
• garlic
• bacon
• ground turkey
• celery
• red onion
• olive oil
• delicata squash

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash cut side-down on a shallow baking dish with about 1/2 inch water at the bottom.
3. 3 Bake in the preheated oven until fork-tender, 20 to 30 minutes.
4. 4 Heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add onion and celery; cook and stir until onions are translucent, about 5 minutes. Add turkey, bacon, garlic, turmeric, cumin, safflower, and sea salt; cook and stir until turkey is no longer pink, about 6 minutes. Add chard and just enough broth to create steam. Cook until chard is wilted and liquid has evaporated, about 4 minutes.
5. 5 Drain any remaining liquid from under the squash. Flip squash cut side-up. Spread goat cheese equally over each squash half; fill cavities with the turkey mixture.
6. 6 Toss bread crumbs and butter together lightly in a bowl; spread evenly over the squash halves. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Return squash to the oven and bake under the broiler, watching closely, until bread crumbs are golden brown, 3 to 5 minutes.

By jozemom

Ingredients

• ✓ saffron
• black pepper
• salt
• thyme
• parsley
• lemon pepper
• worcestershire sauce
• soy sauce
• chicken broth
• sweet pea
• sweet corn
• white rice
• garlic
• onion
• red bell pepper
• celery
• carrot
• butter

Instructions

1. 1 Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
2. 2 Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

By tooshay

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ saffron
• olive oil
• onion
• vegetable broth
• carrot
• turnip
• sweet potato
• zucchini
• red bell pepper
• chickpea
• tomato sauce
• cinnamon
• turmeric
• curry powder
• couscous

Instructions

1. 1 Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
2. 2 Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
3. 3 Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
4. 4 Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.

By Cigall Daboosh Goldman

Ingredients

• ✓ saffron
• fabada bean
• lima bean
• salt pork
• water
• serrano ham
• chorizo sausage
• morcilla sausage
• blood sausage
• bay leaf

Instructions

1. 1 Cover beans with ample hot water and allow to stand overnight.
2. 2 Fill a Dutch oven 1/2 full with water and bring to a boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water.
3. 3 Drain water from beans and place them into Dutch oven. Pour in 10 cups of water, then bring to a boil over high heat. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and cook for 5 minutes more. Skim any foam that forms on top.
4. 4 Reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow beans to stand for 20 minutes off of the heat before serving.

By Mary Beth

Ingredients

• ✓ saffron
• cilantro
• tomato
• green bell pepper
• potato
• carrot
• onion
• olive oil
• cod
• salt
• cumin
• ginger
• paprika
• garlic
• lemon
• parsley
• cilantro
• olive oil

Instructions

1. 1 Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
2. 2 Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
3. 3 Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

By winechef

Ingredients

• ✓ saffron
• onion
• lime
• lemon
• salt
• black pepper
• olive oil
• chicken breast
• metal skewer

Instructions

1. 1 Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
4. 4 Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

By Reza Michael

Ingredients

• ✓ saffron
• water
• all-purpose flour
• kosher salt
• turmeric
• black pepper
• onion powder
• garlic powder
• cod
• grapeseed oil
• orange
• orange
• lime

Instructions

1. 1 Crush saffron threads to a powder with a small mortar and pestle. Transfer to a small bowl and stir in boiling water. Cover and set aside.
2. 2 Mix flour, salt, turmeric, pepper, onion powder, and garlic powder together on a large plate and spread in an even layer.
3. 3 Dry fish well with paper towels. Cut into 3-inch-long pieces and season with salt. Dredge fish in flour mixture until all sides are coated.
4. 4 Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes.
5. 5 Transfer fish to a serving platter. Drizzle orange juice over top and serve with orange and lime wedges.

By Naz Deravian