We’re Just Wild About Saffron

I don’t know about you, but I am wild about saffron. Saffron is a golden red spice from the stigmas of a small purple crocus native to the Mediterranean, Asia Minor and Iran where it was first cultivated during the Bronze Age. Each flower produces just three stigmas (or threads) and must be harvested by hand then dried. It takes 14,000 of the tiny stigmas to yield one ounce of the spice which retails for $500. Saffron has not only been used to flavor and tint foods, but it’s been used to dye fabrics and as a perfume. The flavor and aroma are described as earthy, floral and a little bit sweet.

Over the past 30 years there has been renewed global interest in saffron cultivation for use in beauty products, the food industry and for its health benefits. The highest quality saffron is grown in Iran, but there are a number of small, diversified American farms that are cultivating it. Growing saffron is labor-intensive, but it can be lucrative, particularly on small plots with less than ideal soil. Farmers in states as diverse as California, Texas, Vermont and Pennsylvania are cultivating it (on a small scale). Once the crocus is planted, it comes back year-after-year and blooms in the late fall, after other crops have been harvested or planted.

Saffron has been recognized for its healthful properties for thousands of years. Here are a few:

Powerful antioxidants – Saffron contains molecules that protect your cells against free radicals and oxidative stress. Crocin and crocetin are carotenoid pigments responsible for saffron’s red color. Both compounds may have antidepressant qualities, reduce cell-damaging inflammation and reduce appetite that can aid weight loss.

May improve mood – In a limited number of studies, saffron appeared to be more effective than a placebo for treating mild to moderate symptoms of depression.

May have cancer fighting properties – Saffron contains compounds that help limit free radicals and that can help reduce instances of some cancers. Test-tube studies have also suggested that crocin — the main antioxidant in saffron — may make cancer cells more sensitive to chemotherapy drugs.

May reduce symptoms of PMS – For hundreds of years women have ingested saffron to help relieve menstrual cramps. Today, many women find a daily dose of saffron helps with premenstrual symptoms, such as irritability, headaches, cravings and pain. The mood-enhancing properties of saffron also help to relieve some symptoms of depression and avoid the decreased libido caused by anti-depressant medications.

How to Enjoy Saffron

The ‘sunshine spice’ is delicious in savory and sweet recipes. It enhances seafood and rice dishes and plays well in the same space as vanilla in cookies, custards and other desserts. The flavor profiles of the two are similar: sweet and musky. Yes, saffron is worth its weight in gold, but a couple of threads go a long way when it comes to seasoning recipes.

Roast Chicken with Saffron and Lemon

Serves 4

The addition of saffron makes this easy, classic dish ultra-luxurious. 

Ingredients

1 tsp. saffron threads

2 tsp. sea salt

¹⁄₄ tsp. whole black peppercorns

1 (3 ½ to 4-lb.) chicken

2 Tbs. extra virgin olive oil

6 sprigs rosemary

1 lemon, thinly sliced

Butcher’s string, for tying

Instructions

1. Pre-heat oven to 400 degrees F.
2. Heat an 8-inch skillet over medium heat. Cook saffron until lightly toasted and fragrant, 30 seconds – one minute.
3. Let cool and transfer to a mortar and pestle. Add salt and peppercorns and grind into a coarse powder.
4. Slide fingers under the skin of the chicken breast to create a pocket. Rub spices over and under the skin, and inside the cavity.
5. Place rosemary and lemon slices under the skin and inside the cavity. Tie legs together using butcher’s string and tuck wings under back.
6. Brush the chicken generously with the olive oil.
7. Roast until browned and an instant-read thermometer inserted into thickest part of thigh reads 165 degrees — about 1 hour. Let rest 10 minutes before carving.

Spaghettoni with Saffron and Shrimp

Serves 3-4

Here’s an easy dish that showcases the saffron. Spaghettoni is simply thicker spaghetti. You can substitute most any long pasta.

Ingredients

Serves 3-4

1 tsp. honey

2 generous pinches of saffron (about 60 strands), or more as needed

Sea salt

2 sticks unsalted butter

2 Tbs. yellow cornmeal (fine polenta)

1 lb. cooked medium shrimp, peeled and deveined

1 lb. spaghettoni

¼ fresh Italian parsley, chopped for garnish

Instructions

1. Make the saffron broth: In a medium saucepan, bring 1 3⁄4 cups water to boil. Add the honey, saffron, and a pinch of salt. (It should be a saturated yellow; add more saffron as needed.)
2. In a small saucepan over low heat, add the butter and melt, about 10 minutes.
3. Meanwhile, in a dry medium skillet over medium flame, heat the cornmeal with 1⁄2 teaspoon salt. Cook, stirring, until toasted, 11–13 minutes. Transfer to a bowl and reserve.
4. Bring a large pot of salted water to boil.
5. Add the honey/saffron water to a large skillet over medium heat.
6. Cook the pasta in the boiling water until softened slightly, 4 minutes. Using tongs, transfer the pasta to the saffron broth; cook, tossing and adding pasta water as needed, until al dente, 3–5 minutes.
7. Put the shrimp in a large bowl; add the warm melted butter and toss well to heat.
8. Remove the pasta to a large platter and add three-quarters of the butter/shrimp mixture; season with salt to taste and toss to coat. Dust with the cornmeal, top with the remaining butter/shrimp, and sprinkle with the Italian parsley.

Saffron Risotto

4-6 servings

Don’t be intimidated! Risotto is a luxurious version of rice that just takes a little extra stirring. The saffron further enriches it and of course gives it its stunning yellow color.

Ingredients

6 cups low-sodium chicken broth

3 Tbs. extra virgin olive oil

2 cups uncooked Arborio rice

2 medium shallots, minced

1 cup dry white wine

½ tsp. saffron threads

½ tsp. ground black pepper

3 ounces Parmigiano-Reggiano cheese, finely grated (about 2 cups), plus more for garnish

2 Tbs. butter

 Instructions

1. Bring broth to a boil over high heat in a medium saucepan. Reduce heat to low, and simmer. In a second medium saucepan, toast oil, rice, and shallots over medium heat, stirring often, 3 minutes (do not brown).
2. Add wine and saffron to rice mixture; stir until wine is absorbed. Add broth, 1/2 cup at a time, stirring often until each addition is absorbed before adding the next ½ cup while maintaining a low simmer over medium heat. After 12 minutes, taste until rice reaches desired firmness—not crispy but firm in the center. The cooking process will take approximately 25-to-30 minutes. Season with salt and pepper.
3. Remove from heat; stir in butter until melted. Add cheese and stir to combine. Serve in very hot bowls or soup plates. Garnish with more cheese.

Saffron Infused Panna Cotta

4 servings

Panna cotta means ‘cooked cream’ in Italian because that’s what it is. The mixture of cream, sugar and vanilla is heated then mixed with gelatin. The resulting dessert is a silky, eggless custard. The addition of saffron is an unexpected delight. You get the taste you’re familiar with from savory dishes; it’s a completely new experience.

Ingredients

1 ½ cups heavy cream

1/2 cup milk

1/3 cup granulated sugar

1 1/2 gelatin sheets

1/4 tsp. saffron

1/2 tsp. vanilla extract

Instructions

1. Soak the gelatin in cold water for about 8-10 minutes.
2. Combine cream, milk and sugar in a saucepan and set on medium heat. Stir to dissolve the sugar.
3. When the sugar has dissolved add the saffron and keep stirring. Cook mixture on medium heat until just before it reaches boiling temperature. Remove from the heat.
4. Pour mixture through a fine sieve or cheesecloth to separate saffron threads/debris.
5. Drain the gelatin and add to cream mixture, stirring to dissolve.
6. Stir in the vanilla extract.
7. Pour hot mixture into serving cups. Refrigerate for 3-4 hours or until set.
8. Top with sliced almonds, if desired.