Recipies

Yield: 4 serving
Ingredients :

• 2-1/2 cups water
• 1 cup Basmati rice
• 1 cup white sugar
• 2 teaspoons clarified butter
• 1 pinch saffron
• 6 whole cloves
• 3 tablespoons raisins
• 1/4 cup cashews
• 1 teaspoon ground cardamom

Directions :

• In a saucepan bring water to a boil. Add rice and boil for 5 minutes. Stir in the sugar, reduce the heat, and add the clarified butter.
• Meanwhile, soak the saffron in 1 tablespoon hot water for 10 minutes.
• To the rice add the saffron, cloves, raisins and cashews. Stir well, cover, and cook over low heat for 5 to 10 minutes more, or until all liquid is absorbed and rice is cooked.
• Sprinkle with cardamom before serving.

Yield: 12 eight-inch crepes or 16 six-inch crepes

• 2 pinches saffron
• 2 eggs
• 3/4 cup milk
• 1/2 cup water
• 1/2 teaspoon salt
• 2 to 3 tablespoons melted butter or light olive oil
• 1 cup unbleached flour
• 3 to 4 basil leaves, finely sliced

Cover saffron threads with a spoonful of hot water in small bowl. Set aside. Combine eggs, milk, 1/2 cup water, salt, butter and flour in blender. Process briefly and scrape down sides. Process for 10 seconds longer. Pour into large bowl. Stir in saffron and basil. Let rest, covered, for 1 hour or longer. Make crepes in crepe pan using manufacturer's directions. To make batter by hand, cover saffron threads with a spoonful of hot water in small bowl. Set aside. Beat eggs lightly in large bowl. Stir in milk, 1/2 cup water, salt and butter or light olive oil. Whisk in flour. Stir just enough to combine ingredients, strain. Stir in saffron and basil. Let rest for 30 minutes. Make crepes in crepe pan. Stack crepes to keep warm or prepare in advance, wrap in foil, and store in refrigerator. Reheat, wrapped in foil, in oven.

• 0.125 g of Saffron threads
• 2 tsp. lemon juice
• 4 parsnips, peeled & cubed
• 2 Tbsp. butter
• 1/2 cup half & half

Add saffron to lemon juice. Cover parsnips with water in saucepan and cook until tender. Drain parsnips and combine with remaining ingredients in the bowl of a food processor. Blend until smooth, scraping down sides if necessary. Serve immediately.

• 1 1/8 cups of flour
• 1 stick of butter
• 0.25 grams of saffron threads
• 1/2 Tbsp. orange rind
• 1/3 cup sugar
• 2 large egg yolks

Leave stick of butter out to soften. Butter should be spreadable by now. Work saffron and orange rind into butter. Blend in sugar, then egg yolks, one at a time. Add flour to form soft ball of dough. Cover and refrigerate for at least 3 hours. When ready to bake, remove dough from refrigerator to soften slightly. Preheat oven to 325º (165º C). Pinch off bite size pieces of dough and place on ungreased cookie sheet. When sheet is full, press dough flat with back of metal fork. Bake 10 min, or until edges begin to brown. Cool on rack. Store in airtight container.