284577 Sun Apr 16 02:15:19 -0700 2006 9 31 Home Cooking 0 1521681 Hi All, I got some saffron from Penzey's a while back and have been aching to use it, since I've never cooked with it before. Anyone have a stupendous recipe that features this spice? Thanks in Advance, Craig Sun Apr 16 02:15:19 -0700 2006 0 Craiger1NY 1 1521706 The classic dish using saffron is paella. It's also used in arroz con pollo, which is basically a very simple paella using only chicken. I think paella is one os the best dishes one can make especially for entertaining. Sun Apr 16 11:13:57 -0700 2006 1521681 0 Monty 1 1521707 Another classic, and people might groan at my repetitive praise of this dish, is risotto milanese. It's essentially risotto that has saffron added to the cooking broth and turns a beautiful yellow color with a lovely hint of saffron flavor. Green peas are usually added as well, so this dish is nicely seasonal, though frozen peas are always appropriate. I'll post if you're interested. Sun Apr 16 11:21:26 -0700 2006 1521681 0 Aaron 2 1521721 The classic side dish with osso buco. Sun Apr 16 13:12:57 -0700 2006 1521707 0 Monty 2 1521813 Yes, please post it. (No groans, I promise). Sun Apr 16 22:59:07 -0700 2006 1521707 0 Craiger1NY 1 1521790 I feel like one caveat should be to use the threads sparingly or else the result is a medicinal flavor..... Sun Apr 16 20:43:41 -0700 2006 1521681 0 eLizard 2 1521844 I think I've heard that you should put it in at the beginning to avoid that taste. Mon Apr 17 08:00:08 -0700 2006 1521790 0 coll 3 1522009 I think it needs to be steeped first. Mon Apr 17 18:56:08 -0700 2006 1521844 0 eLizard 1 1521817 you can make iranian rice--tahdiq (the fried crisy rice at the bottom of the pot, which i outline in the attached link) or tahcheen (with yogurt, egg +/- chicken--i prefer without). tahcheen is my favorite comfort food. add rinsed basmati to salted boiling water, boil until al dente and floating on top of the pot (about 8 minutes), drain. the proportions below come from "Persian Cuisine" by M.R. Ghanoonparvar. i don't use the book, because my mom is my standard reference, but she's away right now. 1.5 cups plain yogurt 1/2 tsp saffron 2 Tbsp hot water 2 egg yolks 5-6 Tbsp butter dissolve the saffron in the hot water. mix the yogurt, saffron water, egg, and a few cups of rice. melt the butter in a large wide bottomed pot. add the rice mixture, then the rest of the rice. cover the pot with a dish towel or paper towel, and the pot lid. Ghanoonparvar recommends cooking on medium heat 10-15 minutes, then on low heat for 40-50 minutes more. you can also do this in a pyrex dish in the oven at 350. Link: http://www.chowhound.com/topics/show/284520#1521260 Sun Apr 16 23:42:32 -0700 2006 1521681 0 freddie 1 1521819 mmmm...chicken tagine, baked chicken with saffron, saffron in rice... Mon Apr 17 00:11:46 -0700 2006 1521681 0 ravenous