Best 3 Saffron Salt Recipes
Saffron salt is a unique and flavorful salt made by infusing sea salt with saffron. This vibrant condiment adds a beautiful golden hue and a subtle, earthy aroma to any dish. It's perfect for sprinkling on grilled meats, roasted vegetables, pasta, or even popcorn. Saffron salt can be made at home with just a few simple ingredients, and it makes a great gift for any foodie.
This article provides two recipes for saffron salt: a basic recipe and a more complex recipe that includes additional spices. Both recipes are easy to follow and can be customized to your taste.
The basic recipe for saffron salt requires just three ingredients: sea salt, saffron threads, and a mortar and pestle. Simply grind the saffron threads into a powder and then mix it with the salt. The more complex recipe adds a blend of spices, including garlic powder, onion powder, paprika, and black pepper. This recipe also calls for a food processor to grind the spices into a fine powder.
Once you've made your saffron salt, you can use it to add flavor to a variety of dishes. Sprinkle it on grilled meats or roasted vegetables before cooking. Add it to pasta dishes or soups. Or simply use it as a finishing salt on popcorn or eggs. Saffron salt is a versatile condiment that can be used to add a touch of elegance and flavor to any meal.
SAFFRON SALT
Make and share this Saffron Salt recipe from Food.com.
Provided by Annacia
Categories Southwest Asia (middle East)
Time 5m
Yield 1/2 cup (aprox.)
Number Of Ingredients 3
Steps:
- In clean spice or coffee grinder, pulse together salt, saffron and 1/2 tsp (2 mL) water until vibrant yellow with a few saffron threads intact.
- Store in dark glass or nonreactive airtight container in cool dark place for up to 1 month.
SAFFRON-FENNEL SALT
Provided by Sara Dickerman
Categories condiments
Time 10m
Yield Makes 1/3 cup
Number Of Ingredients 5
Steps:
- Toast the fennel seeds in a dry skillet until they are fragrant.
- Using a mortar and pestle or spice grinder, finely grind the orange peel and chile. Add the fennel and grind until the seeds are coarsely ground. Blend the fennel mixture with the saffron and salt. Store in an airtight container.
SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON
This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of "Peas, Love & Carrots" (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.
Provided by Joan Nathan
Categories dinner, seafood, appetizer, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
- Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
- Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
- When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
- Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.
Tips:
- Choose high-quality saffron: Look for saffron threads that are a deep red color with no yellow or white tips. The more intense the color, the better the flavor.
- Toast the saffron before using: This will help to release its flavor and aroma. To toast saffron, heat a small skillet over medium heat. Add the saffron and cook for 1-2 minutes, stirring constantly. Remove from heat and let cool.
- Use a mortar and pestle to grind the saffron: This will help to release its flavor and aroma. If you don't have a mortar and pestle, you can use a spice grinder.
- Add saffron to your favorite dishes: Saffron can be used to add flavor and color to a variety of dishes, including rice, soups, stews, and desserts.
- Experiment with different combinations of spices: Saffron pairs well with a variety of spices, including cardamom, cumin, cinnamon, and nutmeg.
Conclusion:
Saffron salt is a versatile and flavorful condiment that can be used to add a touch of luxury to any dish. It's easy to make and can be used in a variety of recipes. So next time you're looking for a way to add some extra flavor to your food, reach for the saffron salt.
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