I have over 2 pounds of saffron from the middle east. I could use some advice on any tasty dish that it may be used in or enhance.

[Pete]

2 pounds?!! Dang!!!! I don't know what I would do with 2 pounds of saffron other than sell most of it. We use a decent amount of saffron where I work now, but we only go through about 1 oz. a month to 6 weeks.

[layjo]

I have moved this post to the Cook's Corner Forum. Felt it might get more replies here.
Victor..a.k.a. Layjo


[This message has been edited by layjo (edited October 05, 2000).]

[chefjohnpaul]

Enjoy your saffron!

Bouillabasse (base)

Recipe By : John Paul Khoury,CCC
Serving Size : 4 Preparation Time :1:00
Categories : Broth Based Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each fennel bulbs -- stemmed & julienned
2 each yellow onions -- julienned
4 cloves garlic -- crushed
4 ounces Pernod
8 ounces white wine
1 quart diced tomatoes -- canned
1 quart clam juice or fish stock -- to finish
1 cup olive oil
2 pinches saffron threads -- toasted
2 pinches cayenne pepper
salt and white pepper -- to taste
lemon juice -- to taste
1 sprig thyme
1 each bay leaf

Toast saffron in a dry saute' pan till it becomes fragrant. Sweat off the fennel, garlic and onion in olive oil, add saffron, Pernod & white wine,
cook off the alcohol add tomatoes, thyme, and bay leaf. Season.

At this point you may remove from heat and cool. Then to order place
equal parts stew base and clam juice fish stock (+-) in sauce pan, add
seafood and simmer till seafood is just done or mollusks open up.
Adjust with lemon if necessary.

Serve in big bowls with croutons and rouille.

- - - - - - - - - - - - - - - - - -

[cape chef]

Wow 2 pounds os saffron!!!! Did you hit the culinary lottery?
There are a million recipes using saffron, however to utilise 2 pounds would take me over a year or even more I use a once of spanish threads a month. I would recommend useing some in mederteranian recipes and then either sell or give some away. If they are threads and well wrapped (never freeze or refride saffron) Kills the flavor. maybe you should put together a persanal chefs basket of goodies for your food freinds over the holidays. I don't think you could possible use all that saffron before it just dries up on you , Or you get sick of the flavor. You could however make some saffron water or stock bye simple infusing some saffron into your heated water or stock. This is ok to freeze and heat up as you need to add flavor to a dish, just a thought
good luck

[Live_to_cook]

Just Curious Dept.: How did 2+ pounds of saffron fall in your lap? Isn't it half as expensive as gold?

Thanks for all the feedback, it is a great help. Keep it coming...I'm learing a lot. I thought I was a good cook (not chef), but I can see I have loads to learn about the art.

[m brown]

k,
try poaching pears in white wine with orange zest, cinnamon, saffron and sugar. what a beautiful color and flavor. goes well with grains, cakes, and nuts.

[mudbug]

Saffron Mussel Bisque http://www.windhamhill.com/recipe_sa...el_bisque.html

Saffron Pasta http://www.hugs.org/Saffron_Pasta.shtml

Saffron Cream Eggs http://www.virtualcities.com/ons/ut/s/uts76012.htm

Mustard Saffron Sauce http://www.fabulousfoods.com/recipes...stsaffron.html

Semolina Saffron and Pistachio Helva http://soar.berkeley.edu/recipes/eth...sh/recipe6.rec

Saffron Bread http://www.donogh.com/cooking/bread/saffron.html

Saffron Bread (another) http://www.foodandwine.co.nz/recipe-of-the-month.html

Saffron Information Website Recipes http://www.saffroninfo.com/table-recipes.html

Saffron Butter Sauce http://www.ichef.com/ichef-recipes/S...ces/40454.html

Saffron Recipes including Saffron Tea & Saffron Syrup http://www.safinter.com/recipes.htm

Saffron Potato Onion Soup http://www.culinary.com/foodtext/appetize/2691.shtml

Chilled Sauternes custard with saffron poached pear, hazelnut and ricotta cake http://www.asiacuisine.com/publishin.../rec40-2p.html

Saffron Recipes at bottom of page http://homecooking.about.com/food/ho...fron+%2Brecipe

I didn't realize that you couldn't freeze saffron . . . I use it so rarely, and what I've had in the freezer seems to work fine.

Using a large non-stick pan, try cooking about a pound of sliced onions in olive oil just until they start to color, then add a cup of rinsed and coarsely chopped dried cranberries and about a half-cup (or more, if you like) of pistachios. Add two cups of basmati rice and about three-and-a-half or four cups of chicken stock with a healthy pinch of crushed saffron threads. Cover and allow the rice to cook for about twenty minutes. If you're brave, bring the heat up for about the last 5-7 minutes to allow a crust to develop on the bottom. The Persian friend who gave me this recipe swears that the crunchy crust is the best part, but the whole thing is so good I'd be content to eat it for breakfast, lunch and dinner.

[cape chef]

Hi Maryeo
And welcome to chef talk. Your recipe sounds great I have also had that type of Persian rice and it is great. The part about freezing saffron is not that you can't do it, But I reccomend not doing so because the lack of moisture in the freezer really dries out the saffron and can give it a medicinal (sp)Flavor. But with the cost of saffron I know nobody wants to waste it!! Again welcome

Thanks for the feedback MaryO. I am going to suprise my wife with that dish this weekend. I'll let you know how it turns out for me. Once again...thanks.

Good luck, K - let me know how it turns out. By the way, I think the crusty bit is called "tag-dig." I'm sure the spelling is way off, but this Irish girl's Farsi isn't that great.