Perhaps it is a little of all of these, and something else unique to saffron.
If you have never used it before, start with less before adding more if in doubt.
So pretty!
Sprinkle with parsley if you like; in summer, you can add a few edible flowers to the plate.
However, cooked with a crispy crust, it is even better.
A favorite dish of my inn guests was an individual crispy rice cake with a poached egg on top.
Its a simple dish, but one that is memorable, especially if enhanced with the saffron.
Birthday Saffron
Saffron has a special place in my heart.
We each treasured the gift, and sought out special dishes to highlight this spice.
Otherwise I usually just buy my own now.
Imagine my joy when this week, on of his daughters gave me saffron for my birthday!
Of course, that called for a dish to feature this treasure!
The most expensive spice
Saffron is expensive because it is unbelievably labor intensive to harvest.
It takes about 150 flowers to produce 1 gram of dried saffron threads.
I sometimes find Italian as well in a specialty market.
The Persian is a little more pronounced in flavor, but they are interchangeable in recipes.
Beware of really cheap saffron, it does not exist.
Unfortunately there are frauds out there!
If it is too good to be true, you are right.
Everything from colored tree bark to shredded flower petals have been substituted.
olive oil
2 tbsp.
unsalted butter
1 pinch of saffron
Place the ricein a bowl of water to soak for a half hour.
Sprinkle with parsley if you like; in summer, you can add a few edible flowers to the plate.
This will start to soften the rice.
While rice is soaking, bring a couple of quarts of water to boil.
Do this four or five times or until the water runs clear.
A READMORE FAVORITE was an individual rice cake topped with a fried egg and surrounded by lovely seasonal vegetables. Always a hit, and hearty for the skiers!
You are trying to remove as much of the surface starch as possible.
Sprinkle the saffron threadsin a custard cup or small bowl and add a quarter cup of the boiling water.
Let this set for 15 minutes.
The water should almost immediately begin to color.
Rinse in cold water.
Place the rice in a bowland add the saffron and every drop of the liquid.
Taste the rice, add a pinch more salt if needed, and mix everything up well.
Swirl around and add the rice mix.
The holes will disappear by the time you turn this out.
When the edges are nice and crispy, it is time to turn out.
Very gently nudgethe sides with a spatula.
You should start to feel it give a bit.
Give it a shake.
Show it whos boss!
You will hear a plop.
Exhale, and remove the pan.
Gently center the cake in the center of the plate.
You dont want to cover up too much of the color!
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