Blogs & Recipes
Saffron kobideh kabab is a popular dish in Iranian cuisine, made with ground beef or lamb, and flavored with saffron, a highly prized spice known for its distinct aroma and flavor. It's a dish that's perfect for grilling, making it a great option for a summer barbecue or a festive occasion.
Saffron kobideh kabab is typically served with rice, making it a filling and satisfying meal. The rice can be cooked with various herbs and spices such as saffron, cumin, or cardamom to complement the flavors of the kabobs. You can also add a side of salad or grilled vegetables to make it a complete meal.
So when serving your saffron kobideh kababs, don't forget to add a generous helping of rice on the side. It's a perfect combination that will leave you feeling satisfied and fulfilled.
In this recipe, we'll show you how to make saffron kobideh kabab from scratch, so you can enjoy this flavorful delight in the comfort of your own home.
Introduction:
Fish is a healthy and delicious source of protein that can be cooked in a variety of ways. One of the best ways to prepare fish is by marinating it, which helps to infuse it with flavor and keep it moist during cooking.
Saffron and Lemon Marinade is a delicious and fragrant marinade that is perfect for fish. The combination of saffron and lemon creates a bright and flavorful marinade that is sure to enhance the taste of any fish dish.
In this recipe, we will show you how to make a saffron and lemon marinade for fish that is sure to tantalize your taste buds.
To make saffron buns, you will need the following ingredients:
2 cups of all-purpose flour
1/4 tsp of active dry yeast
1/4 cup of warm water
2 tbsp of sugar
1/4 tsp of salt
2 tbsp of unsalted butter, room temperature
2 egg yolks
1 tsp of ground saffron
1/2 cup of warm whole milk
Raisins (optional)
Egg wash (1 egg beaten with 1 tsp of water)
This hearty fish stew is packed with flavor and makes a perfect meal for a cold winter night. The saffron adds a unique and delicious taste that is sure to please.
Ingredients:
-1 pound white fish fillets (such as cod or halibut) cut into 2-inch pieces
-1 cup fish or chicken broth
-1/2 cup white wine
-1/4 teaspoon saffron threads
-1 onion, chopped
-2 cloves garlic, minced -1 red bell pepper, chopped
-1 cup cherry tomatoes, halved
-1 cup green beans, trimmed
-1 cup potatoes, peeled and diced
-1/4 cup chopped fresh parsley
-2 tablespoons olive oil -Salt and pepper to taste
Pesto is a traditional Italian sauce that is typically made with basil, garlic, pine nuts, parmesan cheese, and olive oil. While this classic recipe is delicious on its own, it can also be a great base for experimenting with different flavor combinations. One such variation is saffron and basil pesto, which adds a unique and delicious twist to the traditional recipe.
Saffron and basil pesto is a unique and flavorful twist on the classic pesto recipe. Here is a recipe for you to try:
Ingredients:
2 cups fresh basil leaves
1/4 cup grated parmesan cheese
2 cloves of garlic
1/4 teaspoon saffron threads
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
Salt and pepper to taste
Ingredients:
1/2 cup unsalted butter, at room temperature
1/4 teaspoon saffron threads
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Instructions:
In a small saucepan, bring a small amount of water to a simmer. Add the saffron threads and let them steep for about 5 minutes.
In a medium mixing bowl, add the butter, saffron water, black pepper and salt. Mix together until well combined.
Place a sheet of plastic wrap on a work surface, and spoon the butter mixture onto the center of the plastic wrap. Roll the butter mixture into a log shape, twisting the ends of the plastic wrap to seal the butter.
Refrigerate the butter log for at least 2 hours, or until firm.
Once the butter is firm, you can slice it into rounds or use a butter knife to spread it on bread, meat or fish.
This butter can be stored in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.