I love cooking with saffron. It all started with wanting to make my friend Persian saffron rice; from there, a new recipe.

Saffron infused chunks of chicken in a rich, smoky & nutty sauce and an eclectic blend of spices that is easy to prepare and hugely aromatic. Along with the tenderness of the chicken this ...

Saffron can be bought whole in threads or strands ... Crush the stigmas and soak in water before use.

Creamy and comforting, a good risotto doesn't have to be complicated. It only takes a few ingredients – rice, broth, cheese ...

Here we've got a delectable phirni recipe packed with rose essence ... Further add ¼ cup of sugar and 2 tbsp. saffron milk. Mix well till the milk thickens and turn creamy. 10. Add in cardamom powder, ...

Combine the broth, saffron, and seasoning blend in a large ... Season to taste with salt and freshly ground black pepper before serving. Recipe courtesy of Robin Takes 5 by Robin Miller/Andrews ...

This recipe is loosely based on one I found online for the riz au lait served at L'Ami Jean in Paris, which serves it minus the saffron, fruit and nuts, but with crème anglaise and salted butter ...

Add saffron and 4 tbsps of water. Step 3: Cut chicken into ribbons. Dissolve the stock cube in 600ml boiling water. Stir the chicken into onions and brown it thoroughly, then add rice, peas and stock.

We borrowed this recipe from Nigella Lawson – the British ... Step 1: Heat the stock in a saucepan, add the saffron threads and put over the lowest heat just to keep it warm.

Saffron can be bought whole in threads or strands ... Crush the stigmas and soak in water before use.