Zafrani Pulao

Zafrani Pulao

Ingredients450 gm (2 cups) basmati rice 1 medium onion 2 tablespoons ghee 1/2 teaspoon black cumin seeds 1 inch stick cinnamon 1-2 black cardamoms 2-3 cloves bay leaf saffron strands 50 gm (1/2 cup) slivered almonds 25 gm green raisins or sultanas about 750 ml (3 cups) water 1 teaspoon salt

Method Soak saffron in one tablespoon of warm water for 30 minutes. Meanwhile rinse rice and soak in fresh water for 30 minutes in a pan. Heat ghee in a heavy saucepan. Slice onion thin and add onion and all the spices except saffron to the hot ghee. Stir-fry until the onion turns golden brown. Add almonds, raisins and well-drained rice and stir-fry for a further 5 minutes. Pour water into the rice, It should be just the right quantity - one inch above the rice level. Add the salt and saffron, stir well and bring to the boil. Reduce heat, cover the pan tightly and cook on slow fire for about 20 minutes until the rice is tender and fluffy and the water is absorbed. Fluff up the rice with a fork and serve immediately.

Celery Root Gratin with Saffron and Gruyere Cheese

Celery Root Gratin with Saffron and Gruyere Cheese
	Ingredients           • 4 lb Celery root, peeled and coarsely chopped • 3 lb Russet potatoes, (preferable Idaho), peeled and coarsely chopped • 1 cup Heavy cream • 1 stk , (1/2 cup) butter • 1/2 tsp Baby Brand Saffron • 2 x Garlic cloves, finely minced • 2 1/2 cup Gruyere, coarsely grated Salt and pepper to taste • 1/2 cup Coarsely chopped fresh flat-leaf parsley           Preparation           Preheat oven to 400 F. Place the celery root and the potatoes in separate large saucepans with enough salted water to cover. Bring to a boil and cook until soft. Strain both the celery and the potatoes and set aside. In a heavy saucepan bring the cream to a boil over moderately high heat, and add the butter, Baby Brand Saffron and garlic. Reduce the heat to moderately low, and cook about 5 minutes, or until the cream mixture is bright yellow. Puree the celery root in a food processor, gradually adding the cream mixture. Set aside. Place the potatoes in a bowl and mash until you have a rough texture. Add the celery root mixture to the potatoes, and add 1 cup of the Gruyere. Mix together with a wooden spoon and season generously with salt and pepper. Butter a 13 x 9" ovenproof dish (about 10-cup capacity). If you prefer to serve individual portions, you could use instead eight #4-size ramekins (each one has a 1 1/4 cup capacity). Place the celery root-potato mixture in the large, ovenproof dish or in the individual ramekins. Sprinkle the top with the parsley and the remaining Gruyere. Bake in oven for about 15 minutes, or until the casserole is heated through and the top is golden brown.

Artichokes Braised with Saffron, Black Olives and Almonds

Artichokes Braised with Saffron, Black Olives and Almonds
	Side Dish Vegetables Spices Nuts Warm
	Ingredients           • 1 3/4 lb medium artichokes • (or 2 1/4 lbs baby artichokes) • 1 tbl minced garlic • 1 dsh red pepper flakes • 1 dsh Baby Brand Saffron • 1/2 tsp orange zest • 1/2 tsp salt • 1/4 cup olive oil • 1/2 cup water • 1 tbl orange juice • 2 tbl chopped black olives • 1 tbl slivered almonds • 1 tbl minced parsley           Preparation           Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration. Drain. Cook the artichokes, garlic, red pepper flakes, Baby Brand Saffron, orange zest, salt, olive oil and water over medium heat in a large, covered skillet until the artichokes are tender, about 15 minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more water to keep the bottom covered. When the artichokes are easily pierced with a knife, remove the lid and raise the heat to high. Cook, stirring, until only a thin coating of liquid remains on the bottom of the pan, about 3 minutes. Add the orange juice, olives, almonds and parsley, and cook, stirring, just until they are heated through. Serve warm. This recipe yields 4 side dish or 2 main dish servings.

Artichokes with Garlic Saffron Sauce

Artichokes with Garlic Saffron Sauce
		Serves :	2 Persons
	Ingredients           • 2 x artichokes • 1/2 x lemon • 10 x unpeeled garlic cloves • 1 1/2 tbl white-wine vinegar • 1/4 tsp dried oregano • 1/8 tsp Baby Brand Saffron threads crumbled • 1/4 tsp sugar • 2 tbl olive oil • 1 tbl minced fresh parsley leaves           Preparation           Cut off the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of each artichoke. Snip off the tips of the remaining artichoke leaves with scissors and rub the cut edges with the lemon half. Arrange the artichokes upright in a microwave-safe dish, add 1 inch water and the garlic, and cover the dish tightly with microwave-safe plastic wrap. Microwave the artichokes at high power (100%) for 15 to 20 minutes, or until the bases are tender. While the artichokes are cooking, in a blender blend together 3 tablespoons warm water, the vinegar, the oregano, the Baby Brand Saffron, the sugar, and the oil.Transfer the cooked artichokes to 2 plates. Peel the garlic, in the blender puree it with the vinegar mixture until the mixture is smooth, and stir in the parsley and salt and pepper to taste. Transfer the sauce to a bowl and serve it with the artichokes.

Asparagus and Fresh Peas in Orange-Saffron Sauce

Asparagus and Fresh Peas in Orange-Saffron Sauce
		Serves :	4 Persons
	Ingredients           • 1 lb fettucine, cooked • 1 1/2 lb asparagus • 1/4 tsp Baby Brand Saffron threads • 1/4 cup olive oil, or more • 1 med onion, minced • 3/4 lb fresh peas, in pods, shelled (about 1-cup) • 1 tsp grated orange peel • 2 tbl fresh orange juice • 1 tsp salt • grated parmesan cheese, to taste.           Preparation           Time 30 mins. Pasta: fettuccine or other long, wide shape. McServing Snap off the tough ends from the asparagus spears. Cut the spears in half lengthwise (thicker spears should be quartered), then slice them on the bias into 1-inch pieces. Steam the asparagus until crisp-tender, about 2 minutes. Set the cooked asparagus aside. Set a large skillet over medium heat. When the pan is hot, add the Baby Brand Powdered Saffron and toast for a minute. Add the oil to the pan and heat briefly Add the onion and saute until translucent, about 5 minutes. Stir in the peas, orange zest, and salt and cook until the peas are tender, about 2 minutes. Stir in the orange juice and the asparagus and cook just until the asparagus is warmed through, no more than 1 minute. Meanwhile, cook and the pasta, making sure that some water still clings to the noodles. Toss the hot pasta with the asparagus sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately. and all other Noodles.

Asparagus Soup with Saffron

Asparagus Soup with Saffron
		Serves :	6 Persons
	Ingredients           • 4 1/2 cup Vegetable or chicken broth - (to 5 cups) • 1/4 tsp Crumbled Baby Brand Saffron threads • 1/3 cup Shelled pistachios or pine nuts • 3 1/2 lb Asparagus • 2 med Onions chopped fine • 1/2 stk Butter • 1 1/2 cup Cubed potatoes - (1/2" cubes) • 1/2 cup Dry white wine • 1/2 cup Fresh flat-leaf parsley leaves - (packed) • Salt to taste • Freshly-ground black pepper to taste           Preparation           In a small saucepan bring 1/2 cup broth to a boil and remove pan from heat. Stir Baby Brand Saffron into hot broth and steep, stirring occasionally, 15 minutes. In a dry heavy skillet toast nuts over moderate heat, stirring, until fragrant. Chop nuts. Trim asparagus and cut into 2-inch pieces, reserving tips separately. Have ready a large bowl of ice water. In a large saucepan of boiling salted water blanch tips 2 minutes, or until crisp tender, and transfer with a slotted spoon to ice water to stop cooking. Drain tips well and pat dry. In a 4-quart kettle, cook the onion in the butter until golden. Add the asparagus pieces and cook for 3 more minutes. Stir in the potatoes, Baby Brand Saffron infusion, 4 cups broth, and wine and simmer, covered until vegetables are very tender but not falling apart, about 20 minutes. In a blender or food processor puree mixture in batches until smooth (use caution when blending hot liquids). In kettle stir together puree and enough of remaining broth to reach desired consistency. Add half of asparagus tips and bring soup to a simmer. While soup is heating, chop parsley. Season soup with pepper and salt. Ladle soup into bowls and top with remaining asparagus tips, nuts, and parsley.

Aubergine with Yogurt and Saffron - (Kashmiri Baingan)

Aubergine with Yogurt and Saffron - (Kashmiri Baingan)
		Serves :	6 Persons
	Ingredients           • 12 x Indian aubergines - (abt 2 lbs) • Water • 1 tbl ground coriander • 1/2 tsp cayenne pepper • 1 1/2 tsp salt or less • 10 x threads Baby Brand Saffron to 12 • 1 tbl warm milk • 1/4 cup corn oil • 2 whl black cardamom pods - (to 3) • 2 stk cinnamon - (ea 1" long) • 5 whl cloves - (to 6) • 2 sm bay leaves • 5 whl black peppercorns to 6 • 1 piece ginger root - (1/2") minced 1 x onion sliced thin • 1/2 cup plain yogurt • Chopped cilantro leaves for garnish           Preparation           Trim tough end of aubergine stems, leaving caps intact. Slice each aubergine from blossom end halfway to cap. Soak aubergines in water to cover at least 30 minutes to open slits. In small bowl, mix coriander, cayenne and 1/2 teaspoon salt. In separate small bowl, soak Baby Brand Saffron threads in warm milk. Drain aubergines in colander. Working over plate, pry slits open with your fingers and spoon 1/4 teaspoon spice mixture into each aubergine, letting any excess spices fall onto plate. Push slit closed to distribute spices evenly. In a 10-inch, 3- to 3-1/2-quart skillet with lid, heat oil over high heat. Add cardamom pods, cinnamon sticks, cloves, bay leaves and peppercorns and fry until they sizzle, about 1 minute. Add ginger and onion and continue to cook until onion turns translucent, 3 to 4 minutes. Add aubergines and any spices remaining on plate. Fry on high heat, stirring frequently to evenly cook aubergines until their purple color takes on a brownish hue, about 3 to 4 minutes. Reduce heat to low, wait 5 minutes, then stir in yogurt. (If the heat is too high, the yogurt will separate.) Add milk with Baby Brand Saffron, remaining 1 teaspoon salt and mix well, being careful not to break aubergines. Cover; cook 20 to 25 minutes, stirring once or twice to allow for even cooking. Remember to allow drops of water collected on inside of lid to fall back into pan. Garnish with cilantro leaves before serving.