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Subscribe to forums RSS#1 Mon 13 Aug 12 6:14pm
Hybre
- Member Occupation Graphic Designer
- From Johannesburg - South Africa
- Member since Sat 26 Dec 09
Cooking with Saffron
Hi all!
Hope everyone is well, I've been very quiet been busy with the little one.
But tonight I need to share, for the first time I'm cooking with Saffron! So excited a real borong dish but easy, Saffron Mash with slow coocked lamb chops & roast veg. Hope the mash turns out ok.
I got the saffon as a gift from a friend (so call me spoiled 
Now that I've got this very beautiful spice please can you give me some ideas.
Thanks
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#2 Mon 13 Aug 12 7:11pm
Kye
- Member since Fri 04 Apr 08
Re: Cooking with Saffron
Is it already powder or does it have to be prepared (still whole)..
I use it in white meat tagines to add colour and taste, rice and paella dishes, beef biryani, is also used in Bouillabaisse. BBC food recipes have a lot more ideas.
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#3 Tue 14 Aug 12 9:50am
Hybre
- Member Occupation Graphic Designer
- From Johannesburg - South Africa
- Member since Sat 26 Dec 09
Re: Cooking with Saffron
It is still whole
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#4 Tue 14 Aug 12 11:33am
Kye
- Member since Fri 04 Apr 08
Re: Cooking with Saffron
So you have to crush them and soak in water for a short time before use.
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#5 Wed 15 Aug 12 8:46am
dhartley
- Member Occupation Office Wallah
- From Yorkshire / E Sussex
- Member since Thu 15 Mar 12
Re: Cooking with Saffron
I use a shot glass, place the threads in then drop in just enough hot water to wet them through then tip the whole lot into rice dishes, paella being the obvious one.
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