Safran Recipes: Delicious dishes for true pleasure

Safran Recipes: Delicious dishes for true pleasure

Saffron is one of the most expensive spices in the world, and a trade can cost between 10 and 15 euros. The luxury product is very often won by effortless handiwork in only small quantities. Then only the fine stamping of the saffron crocuses could be used for the tasting of dishes. The unique aroma and characteristic yellowish color make the saffron a desired delicacy. We have more suggestions for you to taste with the spice of your dish and so bring variety into the menu. The following saffron recipes are also seamlessly prepared by Hobby Cookers, whose end result will be your guaranteed compliments and positively surprise your guests.

Saffron recipes with rice

The combination of saffron and rice is an absolute classic in the Mediterranean kitchen. The spice colors the rice in yellow and gives it an unmistakable strong aroma. Even just a few stamp stamps are rich, to taste the whole dish. We offer you a recipe with rice and chicken.

Ingredients for 4 servings:

• 1 EL Olive oil
• A handful of pistachios
• 2 EL Cranberries
• one medium sized onion, small chopped
• Orange scales, ribs
• 4 EL raisins
• 1 bag of Basmati rice
• 1/2 cup chicken broth
• More stamp saffron saffron
• Chicken breast fillet, cut into mouth-to-mouth pieces
• 1 EL spice mix of black pepper, cinnamon, garlic, cardamom, coriander, cloves, paprika. Gemahlen
• 1 EL Butter
• Almonds, pine nuts, cashews

Preparation: Wash the rice and place in a pot with cold water, soak for 30 minutes. In a large frying pan, bake a TL Olive Oil and drink the onion, the cranberries, the raisins, the pistachios and the orange scales for 10 minutes. Then add the chicken, taste with saffron and salt and saute for five minutes. Drain the rice and saute for a further five minutes. Cover the chicken broth and leave the dish under the lid to cool for 30 minutes at low heat. Induce the almonds, the pine kernels and the cashews, and end up in court.

Saffron Dishes: Delicious fish soup with seafood

A delicious fish soup with seafood tastes particularly delicious when added to saffron. The next recipe is very easy to prepare and will guarantee furore to your guests.

Ingredients for 4 servings:

• 200 g of mussels
• 200 g of mussels
• 200 g of shrimp
• 400 g of fish (specially known as cod, schnappfisch or Zackenbarrsch)
• 1 EL tomato paste
• Seasonal spice
• more saffron stamp threads

Zubereitung:

Prepare first with the Fisch Fischbrühe. Season the buns with seasonal spices, saffron and garnish them with salt, pepper and 1 EL tomato paste. Then add the seafood and cook them for several minutes.

Saffron Recipes: Tagliatelle with zucchini and zucchini leaves

Fresh, summery, deliciously tasty: The next recipe for tagliatelle with zucchini and zucchini leaves is a favorite vegetarian dish in the summer months.

Ingredients for 4 servings:

• 500 g of Tagliatelle
• 1 EL Olive oil
• 1/4 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 small Zucchini, the first small hacking, which sweat sweat
• 1 Price saffron, painted
• Salt and pepper to taste
• salted water for cooking the tagliatelle
• 1 Tomato, cut into small pieces
• Zucchini leaves 6-8 pieces with removed stamps
• Parmesan cheese, finely grated
• 1 EL fresh basil, finely chopped

Preparation: Prepare the tagliatelle according to the manufacturer's instructions. Squeeze the onion, the garlic cloves, the chopped chives and the pureed zucchini into a pan and serve with 1 tablespoon olive oil for 3-4 minutes, then taste with saffron, salt and pepper. Saute the tomatoes and the zucchini leaves and add them to the zucchini sauce. Stir everything and spread the pasta, garnish with basil and parmesan cheese.

Crab noodle nest with aioli sauce with saffron

For the next recipe for crab noodle nest with aioli sauce, you first need skill and patience. The final result will pay off in any case. Be careful, the sauce contains raw eggs! Ingredients are for 4 servings, each with 2 noodle nests and 1 aioli sauce.

Ingredients for the noodle nest:

• 230 g Capellini
• 1 small onion, chopped
• 3 garlic cloves, pressed
• 1/4 cup white wine
• 230 g of crab meat
• 2 Eggs
• 1 bag of mayonnaise
• 1 cup of bread crumbs
• 2 El Dijon Senf
• 1 bag of parsley, finely chopped
• Juice from a lemon
• 1 1/2 tsp salt
• Freshly ground pepper

Ingredients for the Safran Aioli

• 2 EL heats washer
• Praise saffron, gemahlen
• 1/2 tsp salt
• 1 Eigelb
• 2 garlic cloves, peeled
• 1/2 tsp salt
• Juice of 1/2 lemon
• 1/2 TL Dijon mustard
• 3 EL Trauben kernel oil
• 1/4 cup olive oil

Preparation of Aioli: First place the saffron in a small bowl and transfer with warm water. Leave aside at room temperature. Purify and season the garlic cloves with the stand mixer, add the eggplant, the lemon juice and the Dijon mustard and puree everything. Disrupt the grape seed oil with the stand mixer stand. Then by hand (in no case disrupt the mixer!) Disturb the olive oil. Add the saffron water to seven and add to the aioli sauce. Everything is good to stir until the masses are yellow. Cover and refrigerate.

Preparation of the noodle nest: Allow the Capellini to cook, cool, and cool to room temperature after the manufacturers' instructions. In a pan, add olive oil and serve the onions, add the garlic cloves and transfer to the white wine for a minute, chill at medium heat until the wine is reduced by half. In a large bowl, mix the onion mass with the crab meat, the eggs, mix the mayonnaise and the bread crumbs, season with parsley, lemon juice and taste with salt and pepper. Stir all the ingredients with your hands and give them to the pasta. Allow 8 to 10 noodle nests to cool and cool for 30 minutes. Then heat olive oil in a pan and roast the noodle nest golden brown (about 4 minutes from each side). Serve with sauce evenly after preparation.

Saffron Recipes: Delicious Moroccan Hähnchen-Tajine

The classic Chicken Tajine tastes and exotic, together with Saffron becomes the delicious Moroccan dish for a delicacy. The ingredients are for 4 servings.

Ingredients for the marinade:

• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• A 2.5 cm long piece of fresh ginger, finely chopped
• Coriander, finely chopped
• Price Saffron Stamp Feeds
• Freshly squeezed juice from a lemon
• 1 TL sea salt
• 3 tl olive oil

Ingredients for the Tajine:

• 8 medium size chicken thighs
• 1 EL Olive Oil and 1/2 TL Butter
• 2 EL homemade lemons, finely chopped
• 180 g large dehydrated green olives
• fresh thyme, finely chopped
• 1 pack of Kuskus (as annex)

Preparation: Give all ingredients for the marinade in a plastic bag, which will add chicken leg and leave the bag overnight in the refrigerator. Next day, put olive oil and butter in a deep frying pan or place in a pot and raise. Then the chicken leg (without the marinade) with the skin side down in the pot and fry until golden brown on both sides. Then transfer with the marinade and 1/2 cup of water, flush with the thyme and the lemon and boil under low heat for 35 minutes. Turn around to the chicken leg. Add the olives and let the dish cool for another 10 minutes. Cook the couscous and serve as a side dish.

It also provides other delicacies that you can taste with saffron. In the photo section below we offer you some suggestions, let them inspire you!

Saffron Dishes: Pasta with seasonal mixture and Parmesan

Moussaka with saffron

Run with beans, mussels and butter

Pork fillet with mascarpone sauce

Pilaw with nuts and dried fruits

Risotto with chorizo ​​and saffron

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