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The Joys of Saffron
Copyright © 2013 by Laura Bashar
All rights reserved. This book was self-published by Laura Bashar under Family Spice. No part of this book may be reproduced in any form by any means without the express permission of the authors. This includes reprints, excerpts, photocopying, recording, or any future means of reproduc-ing text. If you would like to do any of the above, please seek permission by emailing the author at [email protected].
Designed and written by Laura BasharPhotography by Laura Bashar For further information contact:Laura Bashar, a.k.a. Family Spicewww.familyspice.comPublished in the United States by Family Spice.
COPYRIGHT
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Saffron’s history of use and cultivation has spanned over 4,000 years. In ancient times, it was popular in fabric dyes, make up, perfumes, medi-cine and potions. Today, it is a treasured spice, both mysterious and exotic. Those that cook with saffron, love it and feature it in all aspects of cook-ing.
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ABOUT SAFFRON
Where does saffron come from? Saffron threads are the three red stigmas found inside the Crocus Sativus flower. It is native to Southwest Asia, but was first cultivated in Greece. Cherished in Iran and the Middle East, saffron is also widely used in Spain, It-aly and the rest of Europe. The delicate stigmas are harvested by hand and carefully collected for the world to enjoy.
Just like diamonds, saffron’s quality is graded and there is even a number scale. It is inside a laboratory where the saffron threads are checked for crocin (color), picrocrocin (taste), and safranal (fragrance) content. The grading standards are set by the Interna-tional Organization for Standardization (the ISO). The ISO sets four color intensity grades: IV (poorest), III, II, and I (finest qual-ity). Saffron with ISO crocin rating of 190 or more is grade I.
For the best quality of saffron, choose saffron threads that are dark red (ISO Grade I). If your saffron has the yellow part of the stigma, the style, you are paying for the weight and none of the benefit. The yellow style does not offer color or aroma. Persian saffron has the most intense color and aroma, especially when compared to the more mild Spanish saffron. For example, the
QUALITY
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highest grade Persian saffron is Sargol saffron, with an ISO crocin rating of 210 or more. The highest rated Spanish saffron is Coupe saffron, and has an ISO crocin rating of 190.
Why is saffron so expensive, more expensive ounce per ounce than oil or sometimes gold?
Some gourmet food markets sell saffron in tiny glass bottles for as much as $20 for about 10 threads. The crocus flower requires specific weather conditions for it to flourish. And with the different varieties available, the best quality saf-fron is found in Kashmir and Iran. The crimson stigmas are hand-picked, collected and dried for distribution. Remember, each flower will produce only 3 threads of saffron. Approximately 70,000
flowers must collected in order to produce 1 pound of saffron.
It is basic economics: supply versus demand de-cides price.
If quality is important to you, only purchase saf-fron threads, not powdered saffron. Because the saffron business is so profitable, adulteration is prolific. Know where your saffron comes from. Again, look for deep red, aromatic threads. Be aware that ground saffron is typically mixed with other spices like turmeric or paprika, and some-times yellow dye. You might get the vibrant golden color you desire, but you will not get the true flavor and intense aroma found only in pure saffron.
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Like all spices, saffron should be stored in an airtight glass con-tainer and kept in the dark, like a cupboard or pantry. Saffron does lose quality over a long period of time.
To use your saffron threads, use a mortar and pestle to grind it prior to use. Saffron is typically steeped in hot liquid to bring out the aroma and flavor. The longer it steeps, the more intense the color and flavor. Although the threads are a deep red color, high quality saffron will produce a rich orange color when steeped in a small amount of hot water. When further mixed into your rice, bat-ter or meal, the infamous yellow is revealed.
If you use a significant amount of saffron, you can crush a heap-ing tablespoon of saffron and mix it with a small bottle filled with warm water. You want a deep orange color to the water. Once cooled, seal and store the bottle in the freezer. This creates a high concentrate of water and saffron. When you need the saf-fron, remove the bottle from the freezer and add a bit of warm wa-ter to iced saffron water. Since you only need a teaspoon at a time when cooking, you pour out what you need and return your bottle to the freezer.
STORAGE & USE
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Saffron is used in Persian, Indian, Spanish, Italian, European, Arab and Turkish cuisines. But thanks to the world wide web, more people are learning about this magical spice and saffron is used glob-ally.
Whether you are using it for rice, a silky broth, aro-matic cookie or cake, saffron can be used to trans-form any meal from ordinary to gourmet.
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RECIPES
for saffron ice cream
recipe click here
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2 TBS melted unsalted butter1/2 tsp ground saffron4 lb whole roasting chicken1/2 onion, quartered1 sprig of rosemary, fresh1/2 lemon, quartered3/4 tsp salt3/8 tsp ground black pepper
In a small bowl combine the butter and saffron.Preheat oven to 425ºF. Remove the giblets and neck from chicken. Rinse chicken and cavity with water and pat dry with paper towels. Place on a roasting pan with rack.Stuff onion, rosemary and lemon inside the chicken cavity.Using kitchen twine, tie the chicken legs together (optional). Brush entire chicken with reserved saffron butter, brushing under the skin of the chicken breast, as well.Season entire chicken with salt and pepper.Roast chicken for 15 minutes, then reduce heat to 350ºF. Con-tinue roasting until meat thermometer inserted into thickest part of thigh registers 170ºF, approximately 1 hour 20 minutes. If chicken starts to brown too quickly, loosely cover with foil.When done, tilt chicken to allow juices from cavity to run into roasting pan. Transfer chicken to platter, cover with foil and let stand for 10 minutes, allowing internal temperature to rise.Spoon and discard fat from surface of pan juices. You can also use a fat separator.Serve chicken with pan juices on the side.
Saffron gives fragrance and golden color to the otherwise ordinary roasted chicken.
ROAST CHICKEN WITH SAFFRON BUTTER
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3 cup basmati rice4 quarts water2 TBS salt1 TBS hot water2 TBS melted un-salted butter
1/2 tsp ground saffron1 1/2 TBS extra vir-gin olive oil1 russet potatoes, cut into 1/4-inch thick circles
Basmati Rice is a staple dish in middle
eastern cooking. With a splash of golden saffron rice,
you can transport your guests to another
world.
click here
for video
BASMATI RICE WITH POTATO CRUST
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In a medium-sized bowl soak rice in water. Gently stir the rice in the water with your hand to remove the starch and grit. Pour out the water and repeat two more times. After washing the rice a third time, cover rice with water and stir in 1 TBS salt. Reserve.In a small bowl mix 1 TBS hot water with melted but-ter and saffron. Reserve.Fill a 5-quart non-stick pot with water and 1 TBS salt and bring to boil. Pour out the water in the bowl con-taining the soaking rice. Add the wet rice to the boil-ing water.Bring to boil again and continue cooking until the rice floats to the top, about 6 minutes. Pour the con-tents of the pot into a fine mesh colander. Your rice is ready to strain if you bite a rice kernel and the center is still uncooked.Return the pot to the burner over medium heat and add oil. Layer potato slices in one layer along the bot-tom of the pot.
Using a spatula, gently scoop the drained rice into the pot. Scatter the rice in a pyramid shape until fin-ished. Do not fill all the way to the top. You will need about 3 inches between the top of your rice and the top of the pot. Using the handle of your spatula, gently press a hole through the rice to allow the steam to travel freely. Pour the saffron mixture over the top of the rice.Cover the lid of your pot with a clean dish towel and set firmly over your pot to collect condensation and prevent steam from escaping. After 7 minutes, lower the heat to low and let the rice steam for another 45 minutes or until fluffy.To serve, you can place a large round platter over the top of the pot, then carefully invert the pot and remove gently. This will create a cake-effect, with the potato crust showing on top. Or, you can use a spat-ula to gently remove the rice and scatter on your serving platter, creating a pyramid-effect, placing the crunchy potatoes on top or surrounding the rice.
for kabob recipe click here
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1/8 tsp ground saffron1 TBS hot water1 1/2 cup all-purpose flour1/2 tsp kosher salt1/2 tsp baking powder1 1/4 cup granulated sugar3/4 cup unsalted butter, softened2 large eggs, lightly beaten1/2 tsp vanilla extract1/2 cup plain Greek yogurt1 cup raisins
Preheat oven to 350ºF. Apply non-stick spray to a 9"x5" loaf pan, and line with parchment paper, leaving a 2-inch overhang.In a small bowl combine saffron and hot water. Reserve.In a separate bowl, whisk together flour, salt and baking powder.In a third bowl whisk butter and sugar together with an electric mixer until light and fluffy, about 5 minutes. Mix in eggs and va-nilla, scraping down the sides of the bowl, as needed. Add in the reserved saffron liquid.On low speed, mix in half of the flour mixture. Mix in the yogurt. Add the remainder of the flour, until incorporated. Do not over mix. Stir raisins in by hand:Pour the batter into the prepared loaf pan. The batter will be thick. Gently tap the pan to remove air bubbles.Bake in the oven for 60-75 mins, or until a toothpick inserted in the center of the cake comes out clean.Let the cake cool in the pan over a cooling rack for 30 minutes.Lift the cake out of the pan and place on the cooling rack to com-pletely cool. Slice cake to desired thickness once cake is at room temperature.
This simple buttery pound cake is taken to a whole new level with the aromatic scent of sweet saffron.
SAFFRON AND RAISIN POUND CAKE
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FINAL BITESNow that you are armed with information, let your adventures with saffron begin! Remember, nothing can replace this special spice in a recipe. Turmeric is not a substitute for saffron. But, don’t be intimi-dated. A little saffron goes a long way. You can find saffron at Middle Eastern stores, specialty food shops and online. Engage your senses and get ready to cook up something special!
Laura Bashar is a former graphic designer and ad-vertising account executive. She writes regularly for her food blog, Family Spice, where she is able to let her inner artist out and express her creative voice through recipes and photography. She lives in San Diego with her husband and three children.
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