Type what you have

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
• 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
• 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
• 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
• 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
• eggplant
• salt
• whole wheat bread crumb
• brown sugar
• onion
• celery
• tomato
• red bell pepper
• green olive
• olive oil
• oregano
• soy milk
• heavy cream
• cashew

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. 2 Cover the bottom of the prepared baking dish with 1/2 the eggplant slices, and season with salt. In a bowl, toss together the bread crumbs and brown sugar, and sprinkle about 1/4 cup of the mixture over the layer of eggplant slices.
3. 3 In a bowl, mix 1/2 cup bread crumb mixture, the onion, celery, tomato, red bell pepper, olives, and olive oil. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish. Top with remaining eggplant. Sprinkle with remaining bread crumb mixture.
4. 4 In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.
5. 5 Bake 30 minutes in the preheated oven, until crisp and golden brown.

By Redpot

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
• olive oil
• cauliflower
• onion
• butter
• sugar
• garlic
• ginger
• turmeric
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• sea scallop

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ saffron
• olive oil
• garlic
• basil
• red bell pepper
• lentil
• chicken broth
• carrot
• onion
• asparagus
• pea
• white sugar
• orange marmalade
• curry powder
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
3. 3 Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
4. 4 While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
5. 5 Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.

By Natalie Haight

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
• black pepper
• salt
• thyme
• basil
• oregano
• paprika
• red pepper flake
• orange
• white wine
• clam juice
• bay leaf
• chicken bouillon granules
• water
• tomato
• garlic
• carrot
• green bell pepper
• onion
• celery
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in celery, onion, bell pepper, carrot, and garlic; cook and stir until vegetables are tender, about 10 minutes.
2. 2 Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
3. 3 Stir in clam juice and white wine. Season with orange zest, red pepper flakes, smoked paprika, saffron, oregano, basil, and thyme.
4. 4 Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.

By NancySacTown

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
• 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
• 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
• 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