Saffron Butter Recipes

SAFFRON RICE

Saffron Rice image

This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite.

Provided by LLADRACH

Categories Side Dish Rice Side Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

½ cup butter
¼ cup diced onion
1 cup uncooked long grain white rice
2 cups water
½ teaspoon dried parsley flakes
1 pinch saffron threads
3 drops yellow food coloring

Steps:

Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 26.8 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 113 mg, Sugar 0.4 g

SAFFRON BUTTER CHICKEN WITH DATE & COUSCOUS STUFFING

Saffron butter chicken with date & couscous stuffing image

Transform a simple roast chicken with a rich saffron butter and a sweet date and couscous stuffing. Serve with Greek yogurt and a green salad

Provided by Diana Henry

Categories Main course

Time 2h

Number Of Ingredients 18

Ingredients

30g butter
1 small onion , finely chopped
2 garlic cloves , finely chopped
1 tsp ground cumin
½ tsp ground ginger
1 red chilli , halved, deseeded and chopped
150g couscous
250ml hot chicken stock
40g dates , pitted and chopped
30g dried barberries
25g walnuts , roughly chopped
10g coriander , chopped
10g parsley , chopped
8 spring onions , finely chopped
2kg whole chicken
Greek yogurt and green salad, to serve (optional)
30g unsalted butter
pinch of saffron threads

Steps:

Heat the oven to 200C/180C fan/gas 6. Melt half the butter in a pan over a medium heat and fry the onion until soft. Add the garlic, cumin, ginger and chilli, and cook for 2 mins more. Stir in the couscous, then pour over the stock and tip in the dates and barberries. Turn off the heat, cover and leave for 15 mins for the couscous to absorb the liquid.
Use a fork to stir the walnuts, herbs and spring onions through the couscous. Leave to cool.
Stuff the chicken with the cooled couscous mixture, pushing it well into the cavity. Let the excess spill out into the tin, then slide it under the chicken to act as a trivet. Rub the remaining butter all over the chicken. Season, then roast for 1 hr 15 mins. Keep an eye on it and if the couscous stuffing that's spilled out is getting too dark, cover it with foil.
To make the saffron butter, melt the unsalted butter, then add a generous pinch of saffron and let this sit for about 30 mins, to allow the butter to be properly infused. About 10 mins before the end of the cooking time, pour over the chicken. Serve with Greek yogurt and a green salad, if you like.

Nutrition Facts : Calories 660 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 52 grams protein, Sodium 0.8 milligram of sodium

POTATOES SIMMERED IN SAFFRON BUTTER

Potatoes Simmered in Saffron Butter image

Categories Dairy Potato Side Christmas Thanksgiving Saffron Winter Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 4

Ingredients

4 small Yukon Gold potatoes (about 12 ounces total), unpeeled
1/2 cup canned low-salt chicken broth
1/8 teaspoon saffron threads
1/4 cup (1/2 stick) unsalted butter

Steps:

Cook unpeeled potatoes in large pot of boiling salted water until partially cooked, about 10 minutes. Cool 10 minutes. Slice potatoes into 1/2-inch-thick rounds. (Can be made 3 hours ahead. Let stand at room temperature.)
Bring broth and saffron to simmer in large skillet over medium heat. Add butter. Reduce heat to low; add potatoes and simmer uncovered until tender and liquid is absorbed, turning potatoes once, 50 minutes. Season with salt and pepper.

SAFFRON BUTTER

Saffron Butter image

A Spanish and Mediterranean influenced butter, this goes with many vegetables. Try fennel, eggplant, tomatoes and pasta. Enjoy!

Provided by Sharon123

Categories Onions

Time 15m

Yield 1/2 cup

Number Of Ingredients 9

Ingredients

2 pinches saffron threads, pulverized
1/4 lb butter
1 large shallot, finely diced
2 teaspoons basil, finely chopped (or marjoram)
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon lemon zest, finely grated (or orange zest)
1 pinch ground cayenne pepper
salt
fresh ground black pepper

Steps:

Cover the saffron threads with 2 teaspoons hot water and let it steep until the color emerges, after a few minutes.Work it into the butter, which has been brought to room temperature, with the remaining ingredients, using a wooden spoon.
Move to a crock or place on wax paper and roll into a cylinder. Freeze until firm. Once frozen, slice into thin disks. Use as desired on vegetables, meat, fish, etc. Enjoy!

Nutrition Facts : Calories 1662.1, Fat 184.3, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1630.4, Carbohydrate 8, Fiber 0.6, Sugar 0.3, Protein 3.3

BUTTER SAFFRON SAUCE

Butter Saffron Sauce image

This elegant butter sauce with a touch of saffron is both a beautiful and flavorful sauce. It is delicious served with chicken medallions and rice, or mashed potatoes.

Provided by Divinity Turley

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

2 shallots, finely chopped
¾ cup dry white wine
1 teaspoon white wine vinegar
¾ cup heavy cream
12 tablespoons unsalted butter, at room temperature
salt and ground black pepper to taste
¼ teaspoon saffron threads

Steps:

Combine shallots, white wine, and vinegar in a small, heavy-bottomed saucepan over medium heat until the liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce heat to low and simmer until the mixture is reduced by half, about 10 minutes.
Remove the sauce from heat and whisk in the butter, little by little, until smooth. Season with salt and pepper to taste. Add saffron. Keep sauce warm over a double boiler until serving.

Nutrition Facts : Calories 516 calories, Carbohydrate 6.7 g, Cholesterol 152.7 mg, Fat 51.1 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 32.2 g, Sodium 65.9 mg, Sugar 1.3 g

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