Saffron Recipes (ingredients, chicken breast, cayenne pepper, fennel)

[sunshineleith]

I scored some gorgeous saffron from the spice market in Istanbul. Now I need recipes! Any and all recipes that have been personally tried would be greatly appreciated. I know I can get recipes online doing a google search, but this stuff is pricey enough that I would prefer tried and true recipes! I would particularly love to have a delicate white/saffron sauce for fish if anyone has that hanging around.

[Gandalara]

This is TnT:

Bombay Chicken
Serving Size : 6
2 tsps curry powder
1 tsp saffron
2 tbsps soy sauce
2 tbsps oil
2 tbsps sesame oil
2 tbsps dried chives
2 clove garlic -- minced
1/4 tsp black pepper
6 ea chicken breast, no skin, no bone
cilantro springs for garnish

Mix first 7 ingredients to make marinade. Add chicken and coat well. Cover and refrigerate for at least 1 hour.

Preheat over to 350. Bake covered 25 minutes or so, until golden brown. Garnish with cilantro.

[sunshineleith]

Thanks Gandalara - that looks fabulous!!!! I cook a lot of Indian food but have never made Bombay Chicken so will give this a go!

[suzco]

Paella is the classic Spanish dish that uses saffron - lots of recipes out there, google to find one that meets your taste.

[SXMGirl]

Here is Penzey's recipe for saffron rice. I make some changes (I really don't measure) which I will note.

Saute 2 TB minced onion in one TB butter (I like a lot of onion and butter so I know that I use more).
Add one cup of white rice (I use Thai rice), 2 cups of chicken broth or stock, and a pinch of saffron (I use more than a pinch--when it looks like enough I stop). Bring to a boil, then cover and reduce heat. Simmer for approximately 15 minutes.

[sayulita]

Bouillabaisse is a wonderful seafood soup that uses saffron. Here's the recipe that I use.

Julia Child's Bouillabaisse with Rouille
• Inspired by Julia Child
• 1/2 cup olive oil
• 1 cup each chopped onion and leek
• 4 cloves mashed garlic
• 2 or 3 large, ripe tomatoes
• 2 1/2 quarts water
• Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any combination)
• 1/2 teaspoon saffron
• 1 tablespoon sea salt
• 3 - 4 pounds fish heads, bones, trimmings, shrimp shells
• 1 1/2 pounds each peeled shrimp (use the shells for the stock); wild cod, halibut and/or sole cut into chunks, and debearded, scrubbed mussels or clams
• Toasted rustic bread
• Rouille sauce (recipe below)
Heat the oil in a tall pot (I used an 8 quart stockpot) over medium heat; add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, saffron, salt and fish bones. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling. Cook 30 minutes, then strain the broth into a large bowl or another pot and discard the solids. Pour the broth back into the stockpot and bring to a boil. Add the shrimp and cook until they turn pink, a minute or two. Add the rest of the fish and shellfish, cover and simmer until the mussels or clams open. Taste the soup and add more salt and freshly ground pepper if needed. Serve the bouillabaisse with toasted bread and rouille on the side.
Rouille
• 1 roasted and peeled red bell pepper
• 1 roasted hot red chile pepper or ground cayenne pepper to taste
• 1 tablespoon fresh lemon juice
• 1 small peeled garlic clove
• 1/4 cup fresh bread crumbs or finely chopped almonds
• 1/4 cup fresh parsley leaves
• Fine sea salt, about 1/2 teaspoon or to taste
• 1/3 cup extra-virgin olive oil
Puree everything except for the olive oil in a food processor until smooth. Slowly add the olive oil while processing to form a paste.

[sunshineleith]

Originally Posted by suzco

Paella is the classic Spanish dish that uses saffron - lots of recipes out there, google to find one that meets your taste.

Well, as I said, "I know I can get recipes online doing a google search, but this stuff is pricey enough that I would prefer tried and true recipes!"

I don't have a lot of room for error - the saffron I have was super expensive. You wouldn't believe the colour of it next to the stuff one usually sees . . . I'll go do a photo and you'll see why I am looking for first hand experience with the recipes!

Update - photos.