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Saffron Recipes
Saffron Couscous
2 3/4 cup chicken broth
3 tablespoons butter
1/4 teaspoon Spice Barn Whole Saffron, crumbled
10 ounces plain couscous
2 green onions
3 tablespoons fresh mint, chopped
Combine broth, butter and saffron in a large saucepan. Bring to boil
over high heat, stirring until butter melts. Add couscous; remove from heat,
cover, let stand until broth is absorbed and couscous is tender, about 12
minutes. Fluff with fork; mix in green onions and mint. Season
with salt and pepper. Saffron
Pistachio Rice
1 1/2 tablespoons olive oil
1 1/2 cups basmati rice
1/4 teaspoon kosher salt
3 cups chicken broth
1/4 teaspoon Spice Barn Whole Saffron, crushed
4 tablespoons butter, melted
1/3 cup unsalted, roasted pistachios, chopped
2 tablespoons mint leaves, chopped Heat
oil in heavy saucepan over medium heat, add rice and stir until grains are
coated with oil. Add broth, salt, and saffron. Bring mixture to a
simmer; reduce heat to low. Cover and cook until all liquid is
absorbed, about 15-20 minutes. Stir in butter and season with more
salt, if needed. Mound on platter and sprinkle with chopped mint. |
