Saffron

Comparing the beauty of his beloved to a garden, Solomon's Song in the Old Testament (Chapter 4 verse 14) lists saffron, cinnamon, frankincense, and myrrh as some of the plants cultivated in this metaphor. We sense the magnitude of his admiration because the products of each of these plants commanded very high prices in ancient markets. In fact, saffron is still the most expensive spice in the entire world.

Native to the Middle East, saffron was introduced to Europe by the Moors (Muslims of northwest Africa) who invaded southern Spain in the 8th century. From Spain, it was carried to Italy and France, where it became popular. Although not completely new to the British Isles, crusaders of the 13th century brought saffron back to England. Historically, saffron has been used for medicine, perfume, dye, and as a cooking spice.

Saffron refers to the stigmas collected from the flowers of Crocus sativus. Its high price is better understood when we learn that approximately 75,000 flowers are required to make one pound of dried saffron. Commercial producers of saffron today are Spain and India.

In your kitchen, saffron can add taste and color to breads, chicken, and rice dishes. If using whole saffron threads, soak them for about 10 minutes in a warm liquid required by the recipe, such as milk, water, or broth. The color and flavor of the stigmas will be released into the liquid. A pinch of saffron to a cup of liquid yields enough color and flavor for about one pound or one-half kilo of rice. A little saffron goes a long way.

If a recipe requires ground saffron, one can crush or grind it to a powder. Be sure it is evenly distributed when added to the recipe. Sifting the ground saffron with the dry ingredients is one way to insure a good mix.

Saffron Rice

400 grams (14 oz) long-grain rice
salt
3 tablespoons pine nuts
2 medium onions, finely chopped
2 tablespoons olive oil
2 tablespoons raisins
saffron to color, or 1/2 teaspoon turmeric

In a saucepan, boil rice in salted water for 2-3 minutes. Remove from heat and rinse until water is clear. Drain and set aside.
Saute pine nuts and onions in oil. Add raisins and the rice. Stir for 1-2 minutes to coat the rice grains well. Return the mixture to a saucepan. Add saffron, a pinch of salt, and water up to one inch above the surface. Stir, then gently simmer uncovered until water is absorbed. Let stand for 10 minutes before stirring or serving.

Chicken Kebabs

2 1/2 pounds chicken cut into cubes
6 tablespoons olive oil
6 tablespoons lemon juice
2 cloves garlic, crushed
salt and freshly ground pepper
saffron to color or 1/2 teaspoon turmeric
1 tablespoon melted butter

Combine oil, lemon juice, garlic, salt, and pepper in a bowl. Marinate chicken pieces in the bowl for several hours, turning occasionally. Preheat a grill or light a barbecue. Dissolve saffron or turmeric in melted butter. Put chicken pieces firmly onto skewers and brush with the colored butter. Cook at high heat for about 15 minutes, turning and basting frequently with the butter. Serve the kebabs on the skewers over a bed of rice. It is delightful with saffron rice and garnished with orange slices. A green salad goes well with this meal. (Recipes adapted from Middle Eastern Cooking by Christine Osborne)