Saffron is expensive, but the flavor’s worth a million bucks

Saffron has an unforgettable flavor.. It is known as the world’s most expensive spice (called red gold) costing about $5,000 per pound.

But what is saffron and why is does it cost so much? The tiny red threads of saffron must be hand-picked from the center of the crocus sativus, a flower similar to the appearance of the spring crocus. Using fine tweezers, a harvester pulls three red stigma threads from each flower, leaving behind the yellow stamens, which have no taste. To produce one ounce of saffron, harvesters must pick the stigmas from 6,000 crocuses.

Once cured and dried, the long threads of top-grade saffron are bright red, a color that is retained even after storage. But, don’t worry, you don’t have to be a billionaire to enjoy the exotic taste of saffron because just a half dozen strands will infuse recipes with brilliant yellow color and sweet musky flavor.

Saffron is thought to have originated in Greece, and today it is grown inot only there but in Iran, India, Spain, Mexico, France and Austria. It’s even grown in Pennsylvania. It is available in specialty grocery stores and on-line.

Saffron is indispensable to the cuisines of India, Morocco and Iran, but it is also an important ingredient in European dishes such as Spain’s paella, France’s bouillabaisse and Italy’s risotto Milanese. It’s one of those spices that work well in both sweet and savory dishes. Saffron-flavored ice cream and other desserts are not to be missed.

The best way to release the flavor from the dried stigma, or threads, is to crush them a little in a mortar and pestle before adding them to a recipe. If your recipe includes water, boil a little of it and pour it over the saffron, allowing it to steep 15 minutes to an hour. If you are adding saffron to a soup or a sauce you can add the strands directly to the pot at the start of cooking. You can also buy powdered saffron, but it should be high quality and pure, without the addition of paprika, turmeric or other spices.

Saffron can be stored in an airtight container in the refrigerator for up to a year, or in the freezer for up to 3 years without losing its flavor and color.

Saffron Rice

This recipe is adapted from Salads are More Than Leaves by Elena Silcock, Hamlyin, ($24.99). Serve this salad on its own or alongside any grilled seafood, chicken, or meat. Josh Cellars Buttery Chardonnay Reserve ($18.99) with its ripe fruit and butterscotch notes is a good bet to match the grassy flavor and aroma of the saffron in the rice.

Author Silcock remarks, “This was the result of a happy kitchen accident with leftovers of saffron rice made the previous day. The blistered tomatoes are the real star of the show, adding an extra kick to the spiced rice. Eat this hot or cold – it’s delicious either way.”

1 pound cherry tomatoes

1 tablespoon olive oil

1 teaspoon smoked paprika

1 1/4 cups jasmine or basmati rice

2 1/2 cups ounces water

big pinch of saffron threads

2 tablespoons chopped mixed flat leaf parsley and cilantro

1/2 cup arugula or watercress

salt and pepper

Dressing

2 tablespoons olive oil

juice of 1 lemon

salt and pepper

OPTION: add a pinch of sugar

Put the oil and lemon juice in a clean jam jar, screw on the lid tightly and shake well.

Toppers

¼ cup almonds

1 cup yogurt

pinch of chili flakes

a few of the herb leaves

Roast the tomatoes and cook and rinse the rice until completely cooled up to 2 days in advance, store in an airtight container in the refrigerator and assemble the salad to enjoy cold.

Either preheat the grill to high, or oven to 425-degrees. Put the tomatoes into a large roasting tray, drizzle over the oil and sprinkle with the smoked paprika, then season generously with salt and toss to coat. Grill or roast for 15 minutes until the tomatoes are charred and bursting. Remove from the grill or oven and set aside to cool a little. Roast the almonds in a 350-degree oven for about 15 minutes until golden.

Meanwhile, rinse the rice in a sieve until the water runs clear. Put into a saucepan, pour in the measured water and add the saffron along with a big pinch of salt. Bring to the boil, then cover with a lid, reduce the heat to a very gentle simmer and cook for 10 minutes. Remove from the heat and set aside with the lid on for 5 minutes.

Make the dressing. Add most of the chopped herbs to the rice. Stir through half of the tomatoes. Add the arugula or watercress and half of the dressing, then taste and add more of the dressing if it needs it. You might not need as much dressing here, as the tomatoes are so juicy when roasted.

Season well with salt and pepper, then transfer to bowls or a platter. Top with the yogurt, roasted almonds, chili flakes and remaining herb leaves and tomatoes.

Yield: Serves 4