| Register  | FAQ  | Search | Login 
It is currently Tue Sep 01, 2015 9:39 am

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 19 posts ] 
Author Message
 Post subject: Saffron
PostPosted: Wed Apr 22, 2015 11:52 am 
Offline
Wears Durian Helmet
User avatar

Joined: Fri Oct 22, 2010 1:19 pm
Posts: 877
I bought saffron to make the Harira from IDI. What are your other favorite ways to use saffron?

_________________
Chicken>Lacan all day, any day. -pandacookie


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Wed Apr 22, 2015 12:30 pm 
Offline
Sick of Cupcakes
User avatar

Joined: Tue Oct 19, 2010 9:39 pm
Posts: 6805
Paella! The recipe in VEW is delightful.

Tagine; once again, try the recipe in VEW: The Great Big Vegetable Couscous.


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Wed Apr 22, 2015 12:45 pm 
Offline
Flounceiad 2011
User avatar

Joined: Tue Oct 19, 2010 8:26 pm
Posts: 6294
Location: A New England
I love saffron; here are a few things I use it in.

Risotto alla Milanese
http://elizaveganpage.blogspot.com/2014 ... anese.html

Brown saffron rice
http://elizaveganpage.blogspot.com/2013 ... -rice.html

Saffron-Cauliflower Soup
http://elizaveganpage.blogspot.com/2013 ... -soup.html

Pan-Asian-inspired soup
http://elizaveganpage.blogspot.com/2014 ... -soup.html

Swedish-inspired muffins
http://elizaveganpage.blogspot.com/2012 ... ffins.html

_________________
So he put Shakespeare in Love on, which is a movie I used to like but now all I think about are steamed vaginas... ~ linanil
http://elizaveganpage.blogspot.com
http://earlymoderntimes.blogspot.com


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Wed Apr 22, 2015 3:28 pm 
Offline
Trapped On A Desert Island With A Cow
User avatar

Joined: Wed Oct 20, 2010 8:54 pm
Posts: 451
Location: Ozone Park, NY
Garlic Saffron Rice from Veganomicon


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Wed Apr 22, 2015 4:07 pm 
Offline
The Real Hamburger Helper
User avatar

Joined: Wed Oct 20, 2010 3:15 pm
Posts: 2255
Location: Wishing it was Elsewhere
Tah dig! mmmm. There's a recipe in VEW for it.

_________________
The Oxford Imposition: https://www.tumblr.com/blog/oxfordimposition


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Wed Apr 22, 2015 6:12 pm 
Offline
Should Write a Goddam Book Already

Joined: Sun Jan 16, 2011 6:40 pm
Posts: 1053
Saffron buns, like this: http://theveganswedes.blogspot.com/2011 ... atter.html

It uses kind of a large amount of the saffron -- it's ok with a little bit less. I adapted the recipe for a no-knead style -- let me know if you want my adapted recipe.


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Wed Apr 22, 2015 7:33 pm 
Offline
Brain Made of Raw Seitan
User avatar

Joined: Sun Nov 13, 2011 4:05 pm
Posts: 1287
Location: Willamette Valley, OR
Angelina wrote:
Garlic Saffron Rice from Veganomicon


This!

_________________
Glad wrap! ... it's just a nice, friendly name. Like a suffocating, plastic hug. - Erinnerung

http://toocheapforpinenuts.wordpress.com/


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Thu Apr 23, 2015 12:25 am 
Offline
Mispronounces Daiya
User avatar

Joined: Fri May 31, 2013 3:51 am
Posts: 1424
Location: Cambridge England
I have some saffron carefully saved ... huh? The Risotto alla Milanese looks good & I will be using it this week-end ... which is supposed to be wet & rainy here ...

_________________
"happiness is difficult to find within, impossible to find elsewhere"
"A towel, it says, is about the most massively useful thing an interstellar hitchhiker can have"


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Thu Apr 23, 2015 12:40 am 
Offline
WELFARIST!
User avatar

Joined: Wed Oct 20, 2010 3:30 pm
Posts: 5319
Location: fjordfjord
Fesanjoon! And zereshk polow (made up as a main, not a side/way to fancy up a boring plate of rice)!

_________________
ॐ लोकः समासतः सुखिनो भवन्तु
http://www.embracingtheworld.org


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Thu Apr 23, 2015 12:42 am 
Offline
WELFARIST!
User avatar

Joined: Wed Oct 20, 2010 3:30 pm
Posts: 5319
Location: fjordfjord
Or one strand in a giant yogurt cup for a few days.
Or my aunt makes a raw saffron-y "soup" with a delicate not-milk, cardamom, sugar and a bunch of fresh fruit. Leave it in the fridge for a few hours until the fruit starts to dissolve into the milk. So good.

_________________
ॐ लोकः समासतः सुखिनो भवन्तु
http://www.embracingtheworld.org


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Thu Apr 23, 2015 12:54 am 
Offline
Drinks Wild Tofurkey
User avatar

Joined: Sun Oct 24, 2010 6:15 pm
Posts: 2936
I like to pickle cauliflower with saffron. It's very pretty (and tasty).

_________________
"No one with hair so soft and glossy could ever be bad at anything." - Tofulish


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Thu Apr 23, 2015 12:50 pm 
Offline
Attended Chelsea Clinton's Wedding
User avatar

Joined: Wed Oct 20, 2010 2:11 pm
Posts: 227
Location: the Hills of Caledon
steel cut oats with saffron, cardamom and a splash of rosewater

Indian rice pudding. Found the recipe somewhere. Grind basmati rice really fine (Vitamix) and cook it with milk and again saffron and cardamom and sugar. Finish it off by adding some cashew cream for richness. Incredibly delish dessert and cooks fairly quickly since the rice is ground.


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Thu Apr 23, 2015 10:07 pm 
Online
Just Loathin' Around!
User avatar

Joined: Fri Oct 22, 2010 8:17 pm
Posts: 7708
Location: bindlestiff
They call me mellow yellow.

_________________
Panda With Cookie


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Fri Apr 24, 2015 2:55 pm 
Offline
Wears Durian Helmet
User avatar

Joined: Fri Oct 22, 2010 1:19 pm
Posts: 877
Thank you for the fabulous suggestions!

_________________
Chicken>Lacan all day, any day. -pandacookie


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Fri Apr 24, 2015 2:56 pm 
Offline
Wears Durian Helmet
User avatar

Joined: Fri Oct 22, 2010 1:19 pm
Posts: 877
lutin wrote:
Fesanjoon! And zereshk polow (made up as a main, not a side/way to fancy up a boring plate of rice)!


Do you have favorite recipes for these?

_________________
Chicken>Lacan all day, any day. -pandacookie


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Sat Apr 25, 2015 4:39 am 
Offline
WELFARIST!
User avatar

Joined: Wed Oct 20, 2010 3:30 pm
Posts: 5319
Location: fjordfjord
This is the first thing my BA thesis advisor/long time mentor and her husband made for me when I said I'd become vegan :)
It was at our research group's winter potluck (a very long time ago!), and was the first thing to disappear.

lutin's friend alex wrote:
Comments on the Fesanjoon or FESANJAN:

Yes, the fesanjan sauce required dismembering three pomegranates, and filling the garlic press many times with the seeds to make about 1.25 cups of fresh pomegranate juice. The juice is combined with ground nuts (we like pecans), caramelized onions, and white wine, plus turmeric, cardamom, cinnamon, and lime juice. <http://en.wikipedia.org/wiki/Fesenjān>

The recipes recommend this for meat dishes - but what we did was saute slices of EGGPLANT in olive oil, and then stack them in a baking pan, coating each layer with fesanjan sauce, and then bake an hour covered, after which we uncovered the pan and let it bake a little longer. Some of us at the potluck were saying that MUSHROOMS could work great in this kind of dish, either added to eggplant or even on their own. I used four medium-sized eggplants, and this did not take up all the sauce we'd made.

Serve with saffron rice. Middle Eastern recipes for this are complicated, but all we did was cook some basmati rice till it was just slightly crunchy, drain it and mix it with ground saffron in a little Persian-lime olive oil (our addition - from the Farmers' Market), and then bake it, covered, with a little added water of course.


I make it more or less like this. I am too lazy to layer + bake, so I sweat + bake eggplants first, and then stir them into the sauce on the stovetop. It's also great with seitan (not so much tofu or tempeh). eta: I have never (never!) done the POM the way Alex recommends. His way is definitely better, but normally I use (1) pomegranate molasses, (2) POM juice with a lot of simmering or (3) fresh pomegranate which I pulse in a blender (and then throw in without straining; I really don't mind the crunch, but other people seem to mind it a lot).

_________________
ॐ लोकः समासतः सुखिनो भवन्तु
http://www.embracingtheworld.org


Last edited by lutin on Sat Apr 25, 2015 4:52 am, edited 1 time in total.

Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Sat Apr 25, 2015 4:45 am 
Offline
WELFARIST!
User avatar

Joined: Wed Oct 20, 2010 3:30 pm
Posts: 5319
Location: fjordfjord
My best friend in elementary + middle + high school was Iranian (and also veg!), and her mom would make us zereshk polow whenever I would sleep over. In college I finally asked for the recipe, and here are the notes. It's made with zereshk (barberries), but those are hard to find where I live, so I've also made it with cranberries and red currants. It's actually my favorite with red currants :) Should be tart, tangy and a beautiful explosion of orange/red. Serve over rice. I often add cilantro now, but that's not very "traditional".

2004 lutin wrote:
roya's zereshk polow

soak 2c basmati rice in salted water (2t!) overnight,
or for several hours. bring a large pot of water + salt
to boil (like with pasta). when it boils, drain soaking
water, and pour the rice into the hot water. boil it. cook
it 4-5 minutes. test one grain. al dente! drain water in
colander. hold onto the rice! guard it! etc.

shredded carrots, 1c. +thin. 3t h20, 1t c6h12o6 in a pot.
cook them, until crunchy but cooked.

oil. .75c dried, washed barberries. .75c dark raisins
(thomson), .75c slivered almonds. 2-3t saffron. pound
saffron with hot water. 3t to berries, 1t to carrots.

giant pot of doom +lid! (preferably with teflon) cover
bottom with oil. heat it. a layer of rice. a layer of each
of the rest. start and stop with rice. .25c water. paper
towel on top of rice. lid. when it steams, reduce heat.
40-45 min on very very very low heat.

~20 min on higher heats.


Not sure how able you are to read between the lines. If steps need to be spelled out, let me know.

_________________
ॐ लोकः समासतः सुखिनो भवन्तु
http://www.embracingtheworld.org


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Sat Apr 25, 2015 4:58 am 
Offline
Naked Under Apron
User avatar

Joined: Tue Oct 19, 2010 9:21 pm
Posts: 1697
Location: Hamburg, Germany
Ha, I love your note taking.

lutin wrote:
3t h20, 1t c6h12o6


Water & sugar? Are your "t"s teaspoons or tablespoons?


Top
 Profile  
 
 Post subject: Re: Saffron
PostPosted: Sat Apr 25, 2015 5:06 am 
Offline
WELFARIST!
User avatar

Joined: Wed Oct 20, 2010 3:30 pm
Posts: 5319
Location: fjordfjord
t's are teaspoons, T's are tablespoons.
(yes, water and sugar. h20 is actually shorter but sugar...? i don't get it. it's longer to write it out like that!)

_________________
ॐ लोकः समासतः सुखिनो भवन्तु
http://www.embracingtheworld.org


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 19 posts ] 

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: saveur and 3 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum and fancied up by What Cheer