ROASTED RED SAFFRON PEPPERS
Saffron, a delicate yellow-orange spice, comes from the dried, cured stigmas of the purple saffron flower. You'll find it at most grocery stores and specialty food markets.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Heat the broiler. Broil peppers 4 inches from the heat, turning them as their skins begin to blister and blacken, until peppers have blackened all over in a slightly mottled pattern, about 20 minutes. Transfer to a bowl; cover with a towel or plastic wrap. When cool enough to be handled, rub off their skins with your fingers. Cut each pepper in half lengthwise and remove seeds, stem, and membrane. Slice into 1-inch-wide strips. If not using immediately, refrigerate in a glass container.
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently until tender, about 10 minutes. Add garlic, paprika, red pepper flakes, and saffron, and cook 2 minutes. Add peppers, vinegar, and olives. Season with salt and pepper, reduce heat to low, and cook another 3 minutes. Stir in mint. Serve.
Nutrition Facts : Calories 81 g, Fat 6 g, Protein 1 g
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Kimberly Moya
[email protected]This recipe is a great way to use up leftover peppers.
Online Gamer Tarzan
[email protected]Roasted red saffron peppers are a delicious and healthy side dish that can be enjoyed by people of all ages.
Mike Rucker
[email protected]I'm adding this recipe to my collection of favorites.
Awais Atif
[email protected]I'm going to make these peppers for my next party. I know they'll be a hit!
Charlene Magwaza
[email protected]I can't wait to try this recipe with different types of peppers.
William McGregor
[email protected]These peppers are a great way to add some color and flavor to your plate.
Kendra Wilborn
[email protected]I love the vibrant color of these peppers. They're so visually appealing!
RAO ASAD OKARA
[email protected]I've made this recipe several times now and it always turns out perfectly. It's a keeper!
Sir Emmy
[email protected]The saffron in this recipe really makes it special. It adds a subtle but noticeable flavor that elevates the dish.
Ella Havens
[email protected]I highly recommend this recipe to anyone who loves roasted vegetables or is looking for a new way to enjoy peppers.
Himal Jeewan
[email protected]These peppers are the perfect make-ahead dish. I like to roast a big batch on the weekend and then use them throughout the week in different recipes.
Ryan Jones
[email protected]I love that this recipe is so versatile. I've used it to make stuffed peppers, pasta dishes, and even pizza toppings.
Sulaiman Collins
[email protected]I served these peppers as a side dish with grilled chicken and they were a huge hit. Everyone raved about them!
Robert Ross
[email protected]I'm not usually a fan of peppers, but this recipe changed my mind. The roasting process really brought out the natural sweetness of the peppers.
Shan Riaz
[email protected]The peppers turned out so tender and juicy. I loved the combination of sweet and savory flavors.
Lee Lee Yearwood
[email protected]I was really impressed with how easy this recipe was to follow. Even as a beginner cook, I was able to make these peppers perfectly.
Joka Rivera
[email protected]These roasted peppers were a delightful addition to my dinner! The saffron added a unique and flavorful twist that I had never tried before.