You don’t have to ask me. I’ve got saffron in my kitchen too.
How to tell authentic saffron when you see it.
Let the sun get close. This makes for very white, yellow, and shiny saffron.
Don’t buy the most expensive type on earth. This will not work for your kitchen, and I get too many emails about this from readers, so be careful.
Use just your hands. Don’t use the knife on the edge to pick out any tiny bits of saffron that look like little flecks.
The last two tips are true for traditional recipes and do work well if you have a very generous and generous cutting board.
Don’t use too much salt and spices; add enough to bring out the flavor but not too much.
You will likely not cut through the center of a bunch of spices in a hot skillet.
Don’t rush to remove a bunch of saffron leaves.
Don’t use too much saffron.
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What would you make? What’s your favorite way to season the meat?
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Saffron rice is another delicious vegetarian stir-fry recipe that’s rich with flavor and perfect for a summer cook out. But first, what you’re serving is actually made of saffron. Which is an exotic, green, leafy yellow colored spice that comes from the leaves of a saffron plant. This stuff can take up to a year in the sun to harvest, and it comes out a dark brown color that smells incredible.
Saffron lends spice — and the texture it lends to your cooking. To be honest, if you’re not trying this recipe to use it as a seasoning, you should be trying it as a garnish.
That leaves saffron rice. It’s also made up of saffron, and it’s made up of the fibers from the plant — and the flavor it lends to your cooking. If you plan on serving saffron rice in an appetizer to eat with your main course, this recipe