Saturday, August 25, 2007

WHB (but not from my garden...): Saffron!

I wanted to get this WHB post written and sent off to Scott from Real Epicurean before I left for my dad's trailer this morning, so I won't wax poetic on the details of this amazing, decadent, freakin' expensive spice. However, I can't let this go without a quick piece of trivia from GourmetSleuth:

Saffron are the stigmas from the crocus sativus flower (see image below). There are only 3 stigmas (referred to as saffron threads) per flower. Saffron is hand harvested so you can understand why it is so prized and so expensive. It takes about 13,125 threads to weigh one ounce.

I personally love the flowers regardless of their priceless treasures, though this dish is a great foil for the slightly bitter and rich flavour of the crumbled threads. Given that potatoes are naturally bland, they soak up the cooking liquid and turn a colour more golden than egg yolks! The taste will make you feel like you're sitting in a Spanish tapas bar, you'll be asking for the Sangria before you know it! (P.S. take a look on GroupRecipes for a few great Sangria recipes from some equally great foodies!)

Saffron Potatoes
Serves 7 as a side dish
1/8 tsp saffron
1 1/4 cups boiling water
7 medium white waxy potatoes
1/2 tsp salt
1/4 tsp black pepper
  1. Crumble saffron into water and stir. Set aside.
  2. Wash and cut potatoes horizontally into about 3/4" slices. Pat dry.
  3. Heat a drizzle of olive oil in a large high-sided skillet or pot.
  4. Brown potatoes 4 minutes per side, keep as one layer in pan.
  5. Add saffron water, salt and pepper and rapidly simmer 7 minutes.
  6. Reduce heat and simmer until potatoes are tender and water is mostly evaporated, about 15-20 minutes.
Amount Per Serving
Calories: 164
Fat: 0.2g
Cholesterol: 0mg
Sodium: 13mg
Total Carbs.: 37.2 g
Dietary Fiber: 4.7 g
Sugars: 1.7 g
Protein: 4.3 g


  1. HI Sarah, first time here...I kindof guessed the picture connection with Saffron!!:)

    but saffron potatoes is new!! great pic and a very nice recipe:)

  2. Sounds very good. I think saffron has a wonderful flavor.


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