Best known, perhaps, as the world’s costliest spice, saffron weighs in at about $1,380 per 100 g. Processed from the fragrant, dried stamens of a specific variety of crocus flower, each bud yields just three stamens and these must be harvested, laboriously, by hand. Favouring hot, dry summers, cold winters and arid, treeless ground, the flower is commonly grown in the Iran's eastern regions. Spain, too, is suited to saffron's growing preferences, and produces around 70 per cent of the world’s supply.
Native to Asia Minor, saffron was originally used, almost exclusively, for medicinal purposes. The threads were thought to cure everything from the plague to a simple toothache. Saffron's culinary merits, meanwhile, found favour in the cuisines of India, Iran, the Mediterranean, the Middle East and North Africa. With its strong, earthy flavour and deep orange-yellow hue, a little saffron goes a very long way. And so it is essential to beware of cheap imitations, notably dried safflower and marigold petals. If saffron seems too cheap to be true, it’s probably not worth having.
Soaking the threads in a small amount of boiling water for 30 minutes before using will release its characteristic colour. You can also use powdered saffron, which doesn’t need soaking, but its flavour is not equally intense. If you use powder, use as much as a recipe indicates for threads.
This sweet-savoury pasta dish is served for breakfast or as a dessert during the fasting month of Ramadan in the United Arab Emirates. The spicing shows Middle Eastern and Indian influences, both of which are common threads in Emirati food. This dish requires fine dried pasta such as capellini or angel hair.
Source: Alan Benson
2. Mexican bean and saffron soup (sopa de habas)
Cook 2 cups of dried, peeled broad beans in water, covered, until soft. Process 2 garlic cloves, 1 large ripe tomato, 1 onion, ½ tsp saffron threads and 2 tsp ground cumin until smooth. Cook in olive oil for 5 minutes, add the bean mixture, with extra water if needed, then simmer for 5 minutes. Season well then serve with lime wedges and chopped coriander.
3. Saffron, garlic and honey dressing
Whisk together 1 egg yolk, 3 cloves crushed garlic, 1 tbsp Dijon mustard and 2½ tbsp white wine vinegar in a bowl. Slowly whisk in 1 cup safflower oil until thick and emulsified then add 1½ tbsp honey and a large pinch of saffron threads soaked in 1 tbsp boiling water. Season well. Use to dress a potato salad with shaved fennel, watercress, chopped dill and steamed shelled mussels tossed through.
Some versions of this insanely easy-to-make Iranian classic feature yoghurt and ground, dried chilli in the marinade, so add these if you like. Don't skimp on the marinating time - it tenderises the chicken and infuses it with an unforgettably tangy, aromatic flavour.
Source: Alan Benson
5. Saffron, chive and orange ceviche
Combine ½ cup juice lime, ⅓ cup orange juice and a large pinch of saffron threads soaked in 1 tbsp boiling water. Stir through 500 g ocean trout fillets cut into 1.5 cm pieces. Refrigerate for 1 hour or until fish is “cooked”. Chop 1 red onion, 1 avocado, the flesh of 2 oranges, 1 red chilli and 1 large tomato. Add to the ceviche with chopped chives and serve.
This is a simplified version of the famed fishermen’s stew from the Catalan region of Spain. There, cooks use a variety of fish and thicken the stew with picada, a sauce-base made using dried chillies, garlic, fried bread, olive oil and pounded toasted nuts (hazelnuts or almonds). Use a mix of your favorite firm white fish – snapper, barramundi, bream, blue eye or bream, for example – or just one type, as we've done here.
This Spanish hot chocolate dates back to the 17th century, where it was served at banquets, known as agasajos.
Source: Alan Benson
8. Lentils with saffron, olives and pomegranate molasses
Boil 1½ cups of Puy lentils until tender then drain. Heat ⅓ cup olive oil in a pan, add 1 chopped red onion and 3 crushed garlic cloves and cook until soft. Add the lentils, a large pinch of saffron threads soaked in 2 tbsp boiling water, 2½ tbsp each lemon juice and pomegranate molasses, and ⅓ cup each green olives and toasted walnuts. Stir in chopped mint and serve with grilled lamb, fish or prawns.
9. Saffron cake
Saffron is said to have landed in Sweden during the 1300s, thanks to trade with Asia. Its consumption was reserved for feasts and holidays, when it appeared in sweet cakes, breads and buns. Yeasted saffron cakes are still popular in the region, particularly on December 13th, when Saint Lucia's Day is celebrated. This cake, either the whole or in part, freezes well.
Source: Alan Benson
10. Saffron-almond candy (sohan asali)
Boil 300 g caster sugar with ¼ cup water in a saucepan until a dark caramel forms. Remove from the heat, then carefully add ½ tsp saffron soaked in 1 tbsp boiling water, 1½ tsp ground cardamom and 1 tbsp lime juice. Pour over 250 g toasted slivered almonds in a greased tray to form a thin layer then leave to set. Break into pieces to serve.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Nick Banbury.
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