Saffrom dishes?

mar,

in the u.s., saffron is an almost 'unheard' of spice available to the 'common-man'...

sometimes hub and I can find it at a 'great-reduction' at Ross, TG, and Marshalls, SOMETIMES,
but-rarely...

Thanks for saying that. i just hope someone might post something, coz it hurts my eyes to keep searching. but for now i will be content w/ saffron in arroz caldo, fried rice w/ saffron, and that indian milk dessert i found w/ saffron topping=).

[video=youtube;nrbni0tVBZ8]https://www.youtube.com/watch?v=nrbni0tVBZ8[/video]................................



https://en.wikipedia.org/wiki/Saffron_Walden


just a bit of history for those interested.
.'The flower was valuable, as the extract from the stigmas was used in medicines, as a condiment, in perfume, as an aphrodisiac, and as an expensive yellow dye. The industry gave Walden its name

Thanks for that... and i hoped there would be some recipe=). There was one i saw on utube abt making saffron tea.. to prevent some eye problems. As it tastes woody, i can take that, and using only 1 gram in a cup. Only the vid said the spice was a root, and i thot who would now believe. Still what harm in making the tea?

I just had saffron rice with chopped ham spread and olive oil for dinner. It was positively habit forming!

I seem to be doing something wrong when using saffron,as it never gives me that vibrant colour people speak of
( mine is from Marrakesh ... maybe I got tricked by a vendor )

I tend to add it to the rice to (try to) give it a nice colour.
I suppose you could also add it to a pot of stock.

Found one:

• 1 whole chicken, cut into pieces and skin removed
• 2 large sweet onions, chopped medium
• 1 tablespoon ground ginger
• 1 teaspoon white pepper
• [SUP]1[/SUP]⁄[SUB]2[/SUB] teaspoon black pepper
• 2 sticks cinnamon
• 1 teaspoon saffron thread, crumbled
• 1 teaspoon turmeric
• 1 [SUP]1[/SUP]⁄[SUB]2[/SUB]-2 teaspoons salt
• [SUP]1[/SUP]⁄[SUB]4[/SUB] cup butter
• [SUP]1[/SUP]⁄[SUB]4[/SUB] cup olive oil
• [SUP]1[/SUP]⁄[SUB]4[/SUB] cup fresh cilantro, chopped

• Mix all ingredients in a Dutch oven or heavy-bottomed pot.
• Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone.
• Do not add water, and be careful not to burn the chicken.
• Reduce the liquids until they are mostly oils.
• Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).