Saffron Fondue

For 4 persons

  • approx. 600 g (1.3 pounds) of white bread
  • 1 piece of garlic
  • 400 g (0.9 pounds) grind Greyerzer cheese
  • 400 g (0.9 pounds) grind Vacherin cheese
  • 3 dl (10 fl. ounces) white wine
  • 5 cl (1.7 fl. ounces) kirsch
  • 2 tea spoons of maizena
  • grind pepper
  • 1 tea spoon of saffron
  • a small amount of nutmeg
  1. Cut the bread into small pieces. Some people like the bread a little bit crispy, so you may want to cut it a few hours before you have the fondue.
  2. Split the piece of garlic in two and rub the inside of the caquelon with the them. Put the cheese and the wine in the caquelon and cook them on the cook stove. Constantly stir the mixture. Add kirsch and maizena, but keep stirring. Leave them on the stove for a while, but make sure it does not overheat. The mixture tends to spill out of the pot if it gets too hot! Add pepper, nutmeg and saffron then put the caquelon on the burner on the table.
  3. Adjust the heat so that the cheese stays at a constant temperature while eating. Put a small piece of bread on the fork

 

Note: You may vary the mixture of cheese depending on your taste and availability. You may also use cooked potatos instead of or together with bread.

Saffron Bread

  • 1 1/2 cups milk
  • 1 cup butter
  • 1 cup white sugar
  • 2 teaspoons Saffron
  • 1/2 cup hot water
  • 2 (.25) packages active dry yeast
  • 2 eggs
  • 2 teaspoons salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 2 tablespoons grate lemon zest
  • 6 cups all-purpose flour
  1. Heat the milk in a small saucepan until it bubbles, then remove from heat; add butter, sugar and stir until melted.
  2. Let cool until lukewarm. In a small bowl, soak the saffron in the hot water, let cool until lukewarm, drain and reserve the liquid.
  3. In a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs.
  4. Add the yeast and stir to dissolve.
  5. Add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour; mix well.
  6. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
  7. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  8. Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil.
  9. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  10. Deflate the dough and turn it out onto a lightly floured surface.
  11. Divide the dough into three equal pieces, form into 14 inch long ‘ropes’.
  12. Braid the ‘ropes’ together and place on a lightly greased baking sheet.
  13. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  14. Preheat oven to 350 degrees F (175 degrees C).
  15. Bake at 350 degrees for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Remove to a wire rack and cool.

Saffron Gelato

  • 6 large egg yolks

  • 3/4 cup sugar

  • 1 3/4 cup heavy cream

  • 1 1/4 cup whole milk

  • Pinch of salt

  • 1 tsp Saffron

  • 1 tsp rose water

  • 1/4 cup crushed pistachios

  1. Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks with 1/2 cup of the sugar until pale, about 3 minutes.

  2. In a medium saucepan, combine the cream, milk, salt, saffron, and remaining 1/4 cup of sugar and bring to a simmer, whisking until the sugar is completely dissolved. Whisk the hot cream mixture into the beaten egg yolks in a thin stream.

  3. Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 4 minutes; don’t let it boil.

  4. Pour the custard through a fine-mesh strainer into the medium bowl in the ice water. Let cool completely, stirring frequently. Refrigerate the custard until very cold, at least 1 hour.

  5. Pour the custard into an ice cream maker with pistachios and rose water and freeze according to the manufacturer’s instructions. Transfer the frozen custard to a plastic container, cover and freeze until firm, at least 3 hours.

  6. Enjoy your gelato with saffron!

Saffron Feerni

  • 1/2 cup of long grained rice
  • 1 cup of sugar
  • 1 litre of milk
  • 2-3 pinch of grounded green cardamom
  • Dry rose petals
  • Finely chopped pistachios
  • Finely chopped almonds
  • Saffron strands
  1. Soak long grained rice and later grind into course mixture
  2. In a pan add the course mixture, sugar and milk
  3. Switch on the flame and keep stirring untill the milk reduce to half its quantity
  4. Add freshly grounded green cardamom
  5. Take shikora and add the Feerni in it
  6. Garnish it with dry rose petals, pistachios, almonds and Saffron

Saffron Ladoo

  • Gram flour / Besan (250gm)
  • Sugar (100 gm)
  • Ghee( 40-50gm)
  • Saffron (10-12 strands)
  • Dry fruits(as per choice)
  • Cardamom (as per taste)

  1. Heat ghee in a pan till it melts properly (Make sure the quantity of ghee is 1/4th the quantity of the gram flour)

  2. Start adding gram flour slowly and keep stirring it constantly while adding to avoid any lumps When you heat it for sometime and get a good aroma and see the colour changing, turn the flame off and add saffron to it
  3. Now add sugar and dry fruits according to your taste and mix it properly
  4. Keep it to cool down until it becomes a bit coarse and you can start making ladoos out of it
  5. Garnish with dry fruits and serve!

Saffron Rice

  • 1/8 teaspoon Saffron
  • 2 tablespoons unsalted butter
  • 1 cup rice (preferably basmati rice, but jasmine rice will work too)
  • 1 ½ cups (360ml) chicken or vegetable stock without salt
  • ½ teaspoon salt
  1. Put saffron threads in a small bowl.
  2. Add 2 tablespoons of boiling water. Let it to bloom for 10 minutes.
  3. Meanwhile, melt butter in a medium saucepan with a lid over medium high heat.
  4. Add rice and cook it for 3-5 minutes, stirring constantly.
  5. Add stock, salt, and saffron with its water.
  6. Cover and bring it to a boil.
  7. Reduce the heat to low and continue to cook until all the liquid is absorbed and rice is fully cooked, about 15 minutes. Don’t open the lid while rice is cooking.
  8. Carefully fluff it with a wooden spoon and serve.

Saffron Risotto

  • 1.2 litres/2 pints chicken stock
  • 2 tbsp butter
  • 1 tbsp olive oil 1 onion very finely chopped
  • 350g arborio risotto rice
  • 125ml Fino sherry or dry white wine
  • 1⁄2 tsp saffron
  • 50g parmesan, or vegetarian alternative, grated 1 egg yolk
  • rocket salad, to serve (optional)
  1. Heat vegetable broth on sim gas
  2. Grate Parmesan cheese
  3. Cut shallots
  4. Heat olive oil in another pan but don’t overheat
  5. Next step is called toasting the rice : pour rice in hot olive oil
  6. Make sure every grain of arborio rice is completely coated in oil/butter else the texture won’t be there in finished product
  7. Now add shallots or other veggies on other side of pan and mix
  8. Add vegetable broth to rice and keep stirring
  9. When cooked it’ll be a little liquidy (cooked al dente) and should have little bit of chewiness
  10. Keep adding stock while stirring
  11. With good consistency, crush and add saffron and keep stirring
  12. Add cheese little bit at a time.
  13. When you get the perfect consistency, turn the heat off and serve!

Saffron Makhandi Halwa

  • 170g or 1 cup Sooji
  • 500ml or 2 cup full fat milk
  • 150g or 3/4 cup
  • Ghee 200g or 1 cup
  • Sugar Big Pinch Cardamom powder or seeds
  • 3-4 Tbsp of Almond and Pistachio Slivers
  • 1/2 tspn Saffron
  1. Add saffron to lukewarm water in a cup and mix
  2. Add sooji and milk in a separate bowl. Mix together and leave it aside for about two hrs.
  3. Heat ghee in a nonstick kadai or heavy bottom pan, and add sugar and cardamom powder.
  4. Mix it very slowly, and let the sugar melt.
  5. Once the sugar melted you’ll see caramel brown colour syrup, don’t let the sugar burn otherwise halwa will taste bitter.
  6. Now carefully add the sooji mixture, and keep mixing the mixture. Cook this halwa mixture around 30-35 minutes on a low heat.
  7. As the halwa cooks it will slowly go brown and harder. These are the signs you are cooking the halwa in the correct method. The ghee will separate from the halwa mixture, if you want, you can take out that ghee. Add the saffron here.
  8. Once the halwa is ready, turn off the heat. Serve in a serving bowl and garnish it with almond and pistachio. Enjoy warm.

Saffron Indian Biryani

  • Cloves (4-5)
  • Bay leaves (6-7)
  • Cardamom (6-7)
  • Chilli powder (1 tbsp)
  • Turmeric (1 tbsp)
  • Salt (acc to taste)
  • Saffron (10-12 strands)
  • Cinnamon sticks (1)
  • Garam masala (1 tbsp)
  • Mint leaves (10-12)
  • Black pepper powder (1tbsp)
  • Parsley powder (1 tbsp)
  • Vegetables (Peas, benas, borocolli, carrots, cauliflower, corns etc. according to choice)
  • Dry Fruits (almonds, cashews : according to choice)
  • Pomegranate (for garnishing)
  • Basmati rice (250 gm)
  • Paneer (400 gm)
  • Fried red onions (1)
  • Butter/ oil (2 tbsp)

Special notes : Before keeping in oven for final preparation, rice should be half cooked Oven should be pre-heated to 280*C

    1. Now put the bay leaves
    2. After 5 minutes, put the washed rice
    3. Put some chilli powder and turmeric
    4. Cover the pan and let it cook for a few minutes till the rice is half cooked
    5. Take an oven tray and put the veggies in it
    6. Now put the half cooked rice on top of the veggies
    7. Put some Saffron on top and then put the dry fruits
    8. Also put some fried onions and cover the oven tray with a foil
    9. Now keep it in the oven for about 20-30 minutes
    10. Once done, take it out and garnish with mint leaves and pomegranate Saffron Indian Biryani is ready to be served!

Saffron Mussels

  • 3 pounds fresh mussels
  • 1 large pinch saffron (about 30 threads)
  • 3/4 cup dry white wine
  • 2 tablespoons unsalted butter
  • 2 medium shallots, thinly sliced (about 1/2 cup)
  • 2 garlic cloves, thinly sliced
  • Coarse salt and freshly ground pepper
  • 2 medium tomatoes, coarsely chopped (about 2 cups)
  • 1/4 cup coarsely chopped fresh flat leaf parsley
  1. Holding mussels under cool running water, scrub with a stiff sponge or vegetable brush, then debeard: grip the tough fibers extending from the shell and pull to remove. Discard beards.
  2. Steep saffron in wine for 10 minutes. (Saffron is soluble in water, not fat, so it won’t release its color or flavor if added directly to the butter.)
  3. Meanwhile, melt butter over medium-high heat in a shallow stockpot.
  4. Once it’s foamy, add shallots, garlic, and 1/2 teaspoon salt.
  5. Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep garlic from scorching.
  6. Pour in wine and saffron, then add tomatoes and return to a simmer, stirring once or twice.
  7. Add mussels and cover tightly.
  8. Cook until all mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels.
  9. If using wild mussels, strain broth through a cheesecloth-lined sieve to remove any sand, if necessary.
  10. Taste the broth and season with salt and pepper.
  11. Sprinkle with parsley before ladling mussels and broth into bowls.

Saffron Chicken with fresh Salad

  • Chicken breast pieces (2-3)
  • Garlic cloves (3-4)
  • Red chillies ( 2-3)
  • Basil leaves (15-20)
  • Mint leaves (20-25)
  • Vinegar (1-2 tbsp)
  • Honey (1-2 tbsp)
  • Olive oil (2-3 tbsp)
  • Saffron (½ tsp)
  • Lemon (1)
  • Salt (According to taste)
  • Orange(1)
  1. Pre heat oven to 400*C
  2. While oven is heating up, start making orange saffron sauce
  3. Cut half an orange into slices and put it in a saucepan
  4. Add 1 tbsp of vinegar, 1 tbsp of honey and 1⁄2 tsp saffron to it
  5. Mix it and out it to heat on simmer gas for 30 mins to an hour
  6. While sauce is being prepared, cut the chicken into smaller pieces and season it with 2-3 tbsp of olive oil and a pinch of salt and pepper (as per taste)
  7. Put the chicken to grill for sometime
  8. Cut some garlic cloves and red chillies
  9. By now, orange sauce is done and it should be put into a blender to create a puree
  10. Take the grilled chicken out and shred it into smaller pieces in a separate bowl
  11. Add to it the bay and mint leaves and lemon juice and the sauce and give it a good mix
  12. The salad is ready to be served!
  13.  

Garlic Saffron Shrimp

  • Pre cooked shrimp (350 gm)
  • Fresh bean sprouts (150 gm)
  • Olive oil (3-4 tbsp)
  • Saffron (10-12 strands)
  • Parsley leaves (according to taste)
  • Salt (as per taste)
  • Red paprika powder (2 tbsp)
  • Cumin powder (1 tbsp)
  • Garlic cloves (4-5)
  • Red peppers (2-3)
  • Borocolli (100 gm)
  • Bread
  1. Chop garlic, red pepper and broccoli In one pan, put some olive oil and then put borocolli and red pepper on low heat for a few minutes (make sure they are not overcoooked)
  2. After a few minutes, add bean sprouts and leave it to cook for sometime.
  3. Take another pan and add chopped garlic and shrimps to saute
  4. Add the spices (red paprika, cumin powder, salt) and the saffron Mix well and transfer it all to the first pan
  5. Give it a good mix and put it on low heat for a few minutes
  6. Garnish with chopped parsley and serve hot!