Saffron is a great spice to use on kebobs. Remember to soak it in warm water for at least half-hour before adding it to the marinade. You will use the soaked strands as well as the soaked water as part of the marinade. Green cardamom is usually an accompanying spice with saffron, especially in Indian cuisine, so you can choose not to add it. When I make these kebobs, I add chicken to the marinade, cover it, and refrigerate for two days. The element of time is the first wonder of the world, and 48 hours will result in an excellent kebob. If you want to make this recipe extra special, you can add a couple of tablespoons of heavy...
Saffron is derived from the saffron crocus flower. It is the only spice that comes from a flower. Saffron threads are orange-red in color, and when prepared, it provides a yellow-orange color to the dish. About 75,000 flower threads are removed from flowers and left to dry for weeks to make 1 lb of saffron. It is a laborious process, making saffron the most expensive spice in the world. You can use saffron strands for sweet as well as savory cooking. In Indian cuisine, they use it in sweets, curries, rice dishes (biryanis and pulao), and bread. You will find saffron being used in many cuisines worldwide, including French, Middle-eastern, and other South Asian cuisines. Ayurveda recommends the consumption of...
Saffron is the most expensive spice in the world, by weight. Be it sweet or savory, saffron always adds that special touch to any dish. In the east, saffron is widely used in cooking, as a flavoring or a coloring agent, and sometimes, both.
This Sweet Saffron Rice is one of my favorite dishes to make with saffron. I serve it to gods on a auspicious occasions and sometimes, even with grilled vegetables or meat.
A French classic dessert, Creme brulee translates to ‘burnt cream’ and is a custard topped with caramelized sugar. Although traditionally, it is made with vanilla bean, I enjoy various versions of creme brulee, and one of my versions includes infusing creme brulee with the warm scented flavor of saffron, and a hint of cardamom.. The first time I had this creme brulee, it was at Taj hotel in Mumbai, India. I have always been a fan of creme brulee, and this was an interesting twist. As time does its magic, the deep golden color of saffron beautifully infuses into the creme brulee. Saffron is a warm spice, and is an aphrodisiac, so this is a perfect recipe for your...
