Saffron Recipes By Top Celebrity Chefs (That You Can Cook Too!)
We’ve rounded up some of the best saffron chef recipes that will have you cooking more exciting meals than just saffron rice.
It’s time to step outside of the safe bubble of saffron rice recipes and learn how to make more creative dishes! Upgrade your saffron risotto, spice up your mayonnaise and wow your guests with a saffron
Easy to follow, healthy and bursting with flavour, you’ll be eating well no matter which meal you choose to cook.
Gordon Ramsay’s Steamed Mussels with Saffron Flatbread
– Pinch of Saffron
– Plain Flour
– Olive Oil
– Salt/ Pepper
– Fresh Oregano
– Cherry Tomatoes
– Fresh Oregano
– Pancetta or Streaky Bacon
– Fresh Chilli
– Onion and Garlic
– Dry Sherry or White Wine
Make the flatbread:
Put the saffron threads into a bowl with a couple of teaspoons of hot water. This will make the saffron infuse so that you maximise the flavour in your flatbreads.
To make the flatbread dough simply add plain flour, a pinch of salt and pepper to a bowl and then pour in a dash of olive oil to make the dough nice and silky and rich.
Then, grab your saffron water which should now be concentrated and pour it into the dough mix. Next, add some cold water.
Knead the mixture to bring the dough together. Make sure you mop up all the flour! Here you will see the saffron has activated through the dough, giving it a nice orange colour.
Take the dough out of your bowl and continue kneading it out so that the gluten strands get smoothed out. Do this with the push- tuck method until it becomes soft.
Let the dough rest for 10-15 minutes.
Dust your bench with flour and cut the dough into 3 sections before rolling them into a ball. Then using your rolling pin, roll them out. Lightly flour and salt before cooking them in a hot dry pan. Once browned on both sides, cool on a rack.
Cook the mussels:
The secret to cooking mussels well is to cook them fast. In order to do this, you need to chop up all of your ingredients first.
Grab your pancetta and slice it into chunks. Crush your garlic and chilli but leave your cherry tomatoes whole.
Fry your onion and pancetta in the pan until the pancetta is crisp and brown. Add your garlic, chilli and tomatoes. Then add your mussels and drizzle with dry sherry. Top with finely chopped oregano.
When the mussels start to open, put the lid on to lock in the flavour and heat. Mussels will take 4-5 minutes to steam. While you wait for them to steam, chop your flatbread.
Serve and enjoy!
Gordon Ramsay’s Garlic & Saffron Mayonnaise
– Pinch of Saffron
– Room Temperature Eggs
– Dijon Mustard
– Olive Oil
Gordon Ramsay’s Mayonnaise Recipe with Saffron is very easy to make. First, soak your saffron in warm water.
While your saffron infuses, separate three eggs putting the yolk in a mixing bowl. Add dijon mustard, finely chopped garlic, the drained saffron and a squeeze of lemon then mix.
While whisking constantly, slowly add olive oil. You can use half olive oil half vegetable oil if you wish to add more flavour.
Once the mayonnaise has come together, season with salt and pepper. Once you have achieved a smooth rich consistency, you’re all done! Garnish with saffron.
Omar Allibhoy’s Spanish Paella Valenciana
‘If there is a dish in Spain that brings the family together, it will be this paella’
– 20-30 strands of Saffron
– 100g Green Beans
– 50g Broad Beans
– Quarter of a Rabbit or Pork Rib
– Smoked Paprika
– 2 Grated Tomato
– 1.5 litres Chicken Stock
– 250 Grams Spanish/ Paella Rice
Heat a large skillet or paella pan. While this heats, prepare the saffron.
Put the saffron in tin foil and fold the foil into an envelope to cover the saffron. Then, place the saffron into the hot pan for just a few seconds. About 10 seconds on each side is enough as this will help to release the smokey saffron flavour in the dish later on. This may seem unusual, but the trick to a good saffron paella is knowing how to use saffron in paella the traditional way.
Next, put a generous amount of salt onto the hot pan and drizzle with olive oil. Then, grab the chicken and rabbit and place it on the pan. Cook for 15 minutes. The meat should be dark, caramelized and browned.
Make space for the veggies and add both of the beans. Cut the stalk of the artichoke and peel the outer layer of the flower. Cut the flower and remove the furry bit inside that is unedible. Add the rest into the pan. Avoid stirring too much so that the ingredients caramelise, not boil.
Reduce heat and add garlic and smoked paprika. Stir a little and then add half the grated tomato. Put the heat back up and start stirring. The tomato will be cooked within 2 minutes. All the ingredients should be nice and browned.
Pour all the chicken stock into the pan and follow with crushed saffron. Bring to a boil then add the rice. Give it a stir to ensure the rice is spread, flattened and evened.
Cook on high heat for 10 minutes, then lower it down for another 6 minutes or until ready. Do not stir at any point.
While simmering on low heat, add rosemary. Then, cover with foil and allow to simmer for another 5 minutes to finish cooking the rice. Let rest for 5 minutes with no heat.
Serve by taking from the middle and sides so that everyone can enjoy the burnt and caramelised bits.
Saffron Spaghetti Primavera by Rachel Ray
– Large Pinch of Saffron
– 2 Lemons
– Dried Red Peppers
– Extra Virgin Olive Oil
– 3 cloves of Garlic
– Shelled Favas
– Fresh Spring Peas
– Parmigiano Cheese
Heat your skillet over medium heat with enough olive oil to evenly coat the bottom of the pan.
Take your pinch of saffron and cover it with hot water so that it can infuse.
Start preparing the herb sauce that you will finish the pasta with by zesting lemon into a whole bunch of parsley, mint and tarragon. Then add the juice of two lemons, a couple of small dried red peppers, olive oil, coarse salt and 3 cloves of garlic.
Sautee the zucchini, asparagus, shelled favas and the fresh spring peas in the hot skillet until they are tender and crisp.
Add pasta to boiling water and salt. Once cooked, drain the pasta and add it back into the pot with some butter. Add some of the pasta water back in with grated Parmigiano cheese. Mix until spaghetti is coated.
Add the saffron which will turn the pasta golden yellow. Then, add the sauteed vegetables. Once mixed, add the herb sauce. Once all the ingredients are married in the pot, you can serve! Ta Da – spaghetti primavera with saffron accomplished.
Saffron Chicken by Chef Nicole Dayani
-2 pounds boneless skinless chicken breast, butterflied
-2 white onions chopped
-5 cloves garlic chopped
-1 tbsp turmeric
-2 tbsp paprika
-1 tbsp onion powder
-1 tbsp garlic powder
-1/2 tsp cumin powder
-1 tbsp sumac powder
-1/2 tsp salt
-1/4 tsp ground saffron, diluted in 1/4 c hot water
– 3 tbsp tomato paste
– 8 dried apricots
-8 pitted prunes
-6 Alu Bukhara (Dried Golden Prunes)
-3 cups vegetable broth
-4 tbsp grapeseed oil
-2 cups barberries, Zerešk
-4 tbsp sugar
-1 cup of water
Prepare the chicken by washing it with cold water. Pat dry with a paper towel. Then, in a mixing bowl, toss chicken with all of your spices; turmeric, onion powder, garlic powder, paprika, cumin, sumac, salt and pepper. Once the chicken is coated, mix well.
Then, heat a large sauté pan with grape seed oil on medium heat. Place the chicken breasts on the pan, but make sure they are not crowded or touching each other so that they sauté properly. Let it cook 3 minutes on the first side.
Flip the chicken and add chopped white onions and garlic to your pan. Let it sauté for 3 more minutes. Then, add the rest of your ingredients except the barberries and sugar.
Place heat on medium-low and cover with a lid. Let it simmer for 20-25 minutes.
Now in a small separate pot, add barberries (Zerešk), water, and sugar. Let this simmer over low heat for 5 minutes.
To serve, pour the zerešk on top of your chicken. Enjoy!
Gordon Ramsay Saffron Risotto (Inspired)
– 1 2/3 cups (350 g) of Arborio rice
– 8.5 Tablespoons (125 g) of butter
– An onion
– One glass (100 ml) of white wine
– 4 cups (1 lt) of broth
– A packet of saffron
– A little less than a cup (150 g) of grated Grana Padano cheese
This is one of the easiest saffron rice recipes, but it is very tasty and works as a good base for your other flavours.
In a non-stick pan, melt butter and once the pan has heated through, add the chopped onion. Add all of the rice and mix till it begins to brown. This can take up to 10 minutes.
Once the rice is nice and toasted, add a glass of white wine and continue to stir until it’s completely absorbed.
Continue to cook the rice once the wine has evaporated. Now, add a ladleful of broth at a time and continue to add the next ladle as soon as the liquid has been absorbed.
Once the rice is just about cooked, add the saffron which you can dissolve in a little bit of warm broth. If you don’t already know how to use saffron in rice, make sure to difuse the saffron first for at least 20 minutes before adding it in.
Continue to mix until everything has finished cooking. Once the rice is fully cooked add the grated cheese and mix!
This basic saffron risotto can be mixed in with any veggies or meat you like. Sprinkle saffron over the top to serve.