Ever wondered what to make with the ingredients you found in your pantry? Or did you always want to know a few specifics about different food groups and products?
You might get your answers here!
The first part of this article will focus on an ingredient or food group. Then, I will give you two recipes, one quick and easy, and one more time consuming.
Today is all about ... SAFFRON!
Saffron has been around thousands of years! While it isn’t exactly clear where it originated, researchers suggest that it was first used in the Middle East or southern Europe. Ever wondered what saffron actually is?
It’s a flower! Well, sort of. The saffron crocus contains stigma and styles which are picked and then dried. This is also why saffron is so expensive. Did you know that it is the most expensive spice in the whole world?
And that is probably a good thing, since too much saffron is actually poisonous and can make you very sick! But don’t worry, accidentally eating too much saffron is very, very unlikely to ever happen to you.
But saffron is not just used for cooking, it has also long been used to dye different fabrics. You might have already seen dishes with saffron and noticed the rich orange-yellow colour.
Lastly, while saffron is very expensive, you can still experiment with it in the kitchen. Only a tiny tiny bit of the spice is necessary to elevate your dishes. Also, it might help to buy it in Persian or Middle Eastern shops where it might be cheaper than at your local grocery store.
Persian rice with saffron is a great side if you’re planning on impressing someone with your Persian cuisine. It also does not take long to cook and will look delicious!
Ingredients:
- basmati rice
- water
- tiny pinch of saffron
- butter or margarine
- salt, other spices to taste
- barberrys
Instructions:
Wash the basmati rice and put it into a pot, adding the appropriate amount of water. Bring to a boil, then let simmer on low heat for around 10 minutes or until the rice is soft.
Drain the rice and add the butter to the pot. Put the rice back in and let it simmer again for a few minutes. Season with salt and other spices if you want. I like to add pepper, a touch of cinnamon, cumin, and maybe some ras el-hanout.
Take ¾ of the rice out and add the saffron to the remaining ¼. Mix, then add the saffron rice to the regular rice. Add the barberries and mix everything.
And some more rice! But in my opinion, saffron goes best with rice. This risotto might even make Italians jealous.
Ingredients:
- risotto rice
- vegetable broth
- garlic and onion
- butter or margarine
- white wine
- parmesan cheese
- saffron, salt and pepper to taste
Instructions:
Cut the garlic and onion into fine cubes. Add some butter to a saucepan and turn up the heat. Add in the onion, then the garlic, and then the risotto rice. Stir to make sure it does not burn.
After about 2 minutes add in the white wine. It should barely cover the rice mix. Once it has simmered down, add the vegetable stock. You can add small amounts over time or one big amount in the beginning, it doesn’t matter. Make sure the rice is continuously covered and let it simmer for 20 minutes on low heat.
Once the rice is soft, let it simmer down a bit. Add another spoonful of butter, the parmesan, and a tiny pinch of saffron. Stir well to combine. Finally season with salt and pepper.
Disclaimer: All recipes have been tried and approved by me. If there is anything I haven't tried myself, I'll let you know! Also I'm making sure that all ingredients have been available during the middle ages.
That's it for today! I wish you all some happy cooking!
