Saffron is one of the most expensive spices in the world. In stores, a gram of it can cost between 10 and 15 euros. The luxury product is obtained very laboriously by hand in only small quantities. Because only the fine pistil threads of the saffron crocuses can be used to flavor dishes. The unique aroma and the characteristic yellowish color make the spice a sought-after delicacy. We have several suggestions for you on how you can use the spice to flavor your dishes and bring variety to your menu. The next saffron recipes can also be easily prepared by amateur chefs. The end result is guaranteed to earn you compliments and positively surprise your guests.
Saffron recipes with rice
The combination of saffron and rice isan absolute classicin Mediterranean cuisine. The spice turns the rice yellow and gives it a distinctive, strong aroma. Even a few stamp threads are enough to flavor an entire dish. We offer you a recipe with rice and chicken.
Ingredients for 4 servings:
- 1 tbsp olive oil
- a handful of pistachios
- 2 EL Cranberries
- one medium onion, chopped finely
- Orange peel, grated
- 4 EL Rosinen
- 1 Tasse Basmati Reis
- 1/2 cup chicken broth
- several stamp threads of saffron
- Chicken breast fillet, cut into bite-sized pieces
- 1 tbsp spice mix of black pepper, cinnamon, garlic, cardamom, coriander, cumin, paprika; ground
- 1 THE BUTTER
- Almonds, pine nuts, cashews
Preparation: Wash the rice and put it in a pot with cold water and let it soak for 30 minutes. Add a teaspoon of olive oil to a large pan and sauté the onion, cranberries, raisins, pistachios and orange peel for 10 minutes. Then add the chicken, season with saffron and salt and sauté for five minutes. Add the rice and saute for another five minutes. Add the chicken stock and simmer the dish covered over low heat for 30 minutes. In the meantime, roast the almonds, pine nuts and cashews and add them to the dish at the end.
Delicious fish soup with seafood
A delicious fish soup with seafood tastes particularly delicious when it is also seasoned with saffron. The next recipe is very easy to prepare and is sure to impress your guests.
Ingredients for 4 servings:
- 200g mussels
- 200 g mussels
- 200 g Prawns
- 400 g fish (cod, haddock or grouper are particularly suitable)
- 1 THE Tomatenpüree
- Seasonal spices
- several saffron stamp threads
Preparation:
First prepare fish broth with the fish. Season the broth with seasonal spices, saffron and season with salt, pepper and 1 tablespoon of tomato puree. Then add the seafood and cook for several minutes.
Tagliatelle with zucchini and zucchini flowers
Fresh, summery, wonderfully tasty: The next recipe for tagliatelle with zucchini and zucchini flowers is a popular vegetarian dish in the summer months.
Ingredients for 4 servings:
- 500 g Tagliatelle
- 1 tbsp olive oil
- 1/4 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 small zucchinis, the first chopped, the second pureed
- 1 pinch of saffron, ground
- Salt and pepper to taste
- salted water for cooking the tagliatelle
- 1 tomato, cut into small pieces
- Zucchini flowers 6-8 pieces with pistils removed
- Parmesan cheese, finely grated
- 1 tbsp fresh basil, finely chopped
Preparation: Prepare the tagliatelle according to the manufacturer's instructions. Meanwhile, put the onion, garlic cloves, chopped zucchini and pureed zucchini in a pan and sauté with 1 tablespoon of olive oil for 3-4 minutes. Then season with saffron, a pinch of salt and pepper. Sauté the tomato and zucchini flowers and add them to the zucchini sauce. Mix everything together and spread over the pasta, garnish with basil and Parmesan cheese.
Crab pasta nests with aioli sauce
For the next recipe for crab pasta nests with aioli sauce, you need above all skill and patience. But the end result will definitely be worth it. Be careful, the sauce contains raw eggs! The ingredients are for 4 servings, each of which consists of 2 pasta nests and 1 aioli sauce.
Ingredients for the pasta nests:
- 230 g Hair
- 1 small onion, chopped
- 3 garlic cloves, pressed
- 1/4 cup white wine
- 230 g crabmeat
- 2 Owner
- 1 Cup Mayonnaise
- 1 cup breadcrumbs
- 2 The Dijon Senf
- 1 cup parsley, finely chopped
- Juice from one lemon
- 1 1/2 tsp salt
- freshly ground pepper
Ingredients for the aioli
- 2 tbsp warm water
- 1 pinch of saffron, ground
- 1/2 tsp salt
- 1 egg yolk
- 2 garlic cloves, peeled
- 1/2 tsp salt
- Juice of half a lemon
- 1/2 TL Dijon Mustard
- 3 tbsp grape seed oil
- 1/4 cup olive oil
Preparing the aioli: First put the saffron in a small bowl and pour warm water over it. Set aside at room temperature. Puree the garlic cloves with the blender and season with salt. Add the egg yolk, lemon juice and Dijon mustard and puree everything until fine. Stir in the grapeseed oil with the stirring rod of the stand mixer. Then stir in the olive oil by hand (never with a mixer!). Sift the saffron water and add it to the aioli sauce. Mix everything well until the mixture turns yellow. Cover and refrigerate.
Preparation of the pasta nests: Cook the Capellini according to the manufacturer's instructions, sieve and allow to cool to room temperature. Pour olive oil into a pan and sauté the onion, add the garlic cloves and after a minute pour over the white wine. Simmer over medium heat until the wine is reduced by half. In a large bowl, mix the onion mixture with the crab meat, eggs, mayonnaise and breadcrumbs, season with parsley and lemon juice and season with salt and pepper. Mix all ingredients with your hands and add to the pasta. Form 8 to 10 pasta nests and refrigerate for 30 minutes. Then heat olive oil in a pan and fry the pasta nests until golden brown (approx. 4 minutes on each side). Serve with the sauce immediately after preparation.
Delicious Moroccan chicken tagine
The classic chicken tagine tastes exotic in itself. Together with saffron, the delicious Moroccan dish becomes a real delicacy. The ingredients are for 4 servings.
Ingredients for the marinade:
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- a 2.5 cm long piece of fresh ginger, finely chopped
- Coriander, finely chopped
- 1 pinch of saffron stamp threads
- freshly squeezed juice of a lemon
- 1 tsp sea salt
- 3 tsp olive oil
Ingredients for the tagine:
- 8 medium chicken thighs
- 1 tbsp olive oil and 1/2 tsp butter
- 2 tbsp preserved lemons, finely chopped
- 180 g large and pitted green olives
- fresh thyme, finely chopped
- 1 pack of couscous (as a side dish)
Preparation: Put all the ingredients for the marinade in a plastic bag, add the chicken legs and leave the bag in the fridge overnight. The next day, add olive oil and butter to a deep pan or pot and heat. Then add the chicken thighs (without the marinade) to the pot, skin side down, and fry until golden brown on both sides. Then pour over the marinade and 1/2 cup of water, season with the thyme and lemon and simmer covered over low heat for 35 minutes. Turn the chicken legs over from time to time. Add the olives and simmer the dish for another 10 minutes. Cook the couscous and serve as a side dish.
There are also other delicacies that you can flavor with saffron. In the photo series below we offer you some suggestions, let them inspire you!
Pasta with seasonal vegetables and parmesan
Moussaka with Safran
Casserole with beans, mussels and butter
Pork fillet with mascarpone sauce
Pilaf with nuts and dry fruits
Risotto with chorizo
