Recipes

[Nonametoday]

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@LilLadyNJ wrote:

I've used it and it can't be beat. It's quite pricy but you only need a pinch of it so it's worth it. 

I believe that the Spanish saffron is much more affortable than the Afghan saffron. 

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@LilLadyNJ   Yes, a teaspoon as one poster described might cost you up to $20.00.  You only use a "dab."  

I make chicken and rice with saffron, white rice, chicken, pepper, onion and mushroom soup.  It's something my whole family likes.  I don't know that I measure it.  I cook my chicken near off the bone,and then remove from the bone.  Set aside.  I make the rice with saffron.  When rice is cooked al dente but not mushy, I use the broth mixed with one can condensed mushroom soup, 1 medium onion chopped added to the rice.  Then I add the chicken that I have removed from the bone, add any water as needed or broth.  I stir it up like a casserole.  You want it moist and a tiny little bit soupy but not a lot.  Add some butter pats across the top.  At this point, I add black pepper to the mix and have used pepper flakes in the mix but if I do, I omit the black pepper atop it.  Put it in oven, bake at 350 until it bubbles and is moist but not soupy or juicey at all.  Remove.  Eat while hot or warm.  You can easily warm it up by adding chicken broth.