4 Corners of the Kitchen: Saffron

Required in many traditional recipes around the world, saffron is an overlooked and
underappreciated spice in mainstream cooking. Composed of the dried stigmas (the part of the
flower that captures pollen) of the crocus sativus or saffron crocus, saffron stands as the most
labor-intensive spice in the world. The stigmas must be harvested by hand, and between 50,000
and 75,000 flowers are needed for one pound of dried saffron. No wonder it has the stigma of
being so expensive. Saffron thrives in arid climates and originated in Greece, but is now grown
around the world, with Iran producing the largest amount. However, dont let the price intimidate
you; a little saffron goes a long way and its unique flavor, described as sweet with hints of grass
and hay, makes it rare and sought-after. Experience saffron around the world by trying some of
these recipes.

Comment [O1]: Wow! That is incredible.

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Swedish Saffron Buns

These are traditionally eaten to celebrate St. Lucias Day in Sweden (December 13). St. Lucias
Day is a feast day accompanied by a festival to ensure light during the long, dark winter months
in Scandinavia. The holiday also welcomes the Christmas season.
Ingredients
Original recipe makes 35 saffron buns
2 1/8 cups milk
1/2 cup butter
3 (0.6 ounce) cakes compressed fresh yeast
8 ounces quark or sour cream
2 (.5 gram) packets powdered saffron
2/3 cup sugar
1/2 teaspoon salt
7 1/2 cups all-purpose flour
1 cup raisins (optional)
1 egg, beaten

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Prep: 15 mins
Cook: 10 mins
Ready in:1 hr 55 mins
Directions
Heat the milk and butter in a small saucepan until the butter has melted and the temperature
has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in
the warm milk. Stir well until the yeast dissolves.
Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl
until it becomes shiny and silky, adding more flour as needed until it begins to come
away from the sides of the bowl. Cover, and let rise for 40 minutes.
Prepare two or three baking sheets by covering each with a sheet of parchment paper.
Lightly flour a work surface. Punch down the dough and then divide into 35 pieces. Roll
each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface,

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roll each end towards the center, in opposite directions, creating a curled S-shape. Place
the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a
towel, and allow to rise for an additional 30 minutes while you preheat oven to 425
degrees F (220 degrees C).
Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10
minutes.
Saffron Honey LassiIndia
A lassi is a popular, traditional Indian drink made with a blend of yogurt, water, and sugar. This
saffron honey lassi is tart and sweet.
Yield: 1 drink
Ingredients
1/4 teaspoon saffron threads
1/4 cup water
1/4 cup, plus 2 tablespoons, well-flavored honey (ex. wildflower honey)
Pinch of salt
1 1/2 cups Greek yogurt
1/2 cup (low-fat or whole) milk
Directions
In a medium skillet placed over low heat, crumble the saffron into the water and let stand for 5
minutes.
Add the honey and combine until dissolved. Add the yogurt and milk and whisk.
Refrigerate for one hour or until very cold. Divide between two medium glasses and serve.

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Saffron and Raisin Couscous with Fresh MintAlgeria

Couscous is the national dish of Algeria and the base of many of the countrys dishes.
Ingredients
2 cups water
1/2 teaspoon saffron
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
2 cups couscous
1/4 cup raisins
3 Tablespoons fresh mint, chopped
Directions
In a saucepan, bring the two cups of water to a boil and add the saffron.
Remove from the heat, cover, and let stand for 30 minutes.
Return the pan to the heat, return to a boil, and mix in the olive oil, salt, couscous, and raisins.
Remove from the heat, cover, and let stand for 30 minutes.

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Top with the fresh mint.

Makes 8 servings.
Steamed Clams in Garlic Saffron BrothAmerica
Incorporating ingredients and cooking techniques from around the world, this recipe embodies
the American blending of cultures to create something unique and delicious.
Ingredients
Large pinch of saffron
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
2 large shallots, finely chopped
1/2 cup white grape juice or vegetable stock with a splash of white wine vinegar or lemon juice
to help with deglazing
3 dozen littleneck clams
1 tomato, seeded and cut into 1/4-inch dice
3 tablespoons chopped fresh flat-leaf parsley
Pinch of freshly ground pepper
Directions
Crumble saffron into 1 cup of boiling water. Set aside to steep.
Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook
until they begin to soften, about 3 minutes. Add juice or stock, and stir to loosen any bits from
pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams,
chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until
clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve
immediately.