Lemon Saffron Floats Recipes

SAFFRON LEMON BRANZINO

Steps:

• Preheat the oven to 420 degrees F with a rack in the middle position. Line a sheet pan with parchment paper and coat with cooking spray.
• Place the saffron and ice in a small bowl and set aside at room temperature until the ice melts. This will be your saffron water.
• Using a sharp knife, cut 5 or 6 slits, 1 inch apart, through the skin and flesh of each fish on one side. Salt and pepper both sides of the fish and set aside.
• Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, 1 minute more.
• Add 2 tablespoons of the lemon juice, the parsley, walnuts, pomegranate molasses, turmeric, 1 tablespoon of the saffron water, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, for 5 minutes. Remove from the heat and set the onion filling aside.
• Stir together the remaining 2 tablespoons olive oil, the remaining lemon juice and the remaining saffron water in a small bowl. Brush the insides of the fish with some of this saffron-lemon mixture, then stuff the cavities with the onion filling. Seal the cavities shut using 3 toothpicks along each open edge. Brush the top of the fish with some of the saffron and lemon mixture, then transfer the fish to the prepared sheet pan.
• Bake for 10 minutes. Brush the top of the fish with some of the saffron mixture, then bake until cooked through and the flesh flakes easily, about 15 minutes more (see Cook's Note). Remove the sheet pan from the oven and turn on the broiler.
• Brush the top of the fish with more of the saffron lemon mixture, then broil until the skin is golden and somewhat crispy, 3 to 5 minutes; keep a close eye to make sure the tops don't burn. Remove the toothpicks and serve with sabzi polo (see Cook's Note).

CHICKEN WITH APRICOTS, LEMON AND SAFFRON

Steps:

• Season chicken generously on both sides with salt and pepper. (If time permits, do this an hour before cooking or up to 24 hours in advance. Keep refrigerated, but remove from refrigerator 1 hour before cooking.)
• In a large skillet over medium heat, place chicken pieces skin-side down in one layer. Let chicken cook slowly to brown well on one side, about 15 to 20 minutes. When skin is crisp and lifts easily from the pan, it is ready. Flip and cook 2 minutes more.
• Meanwhile, make saffron water: In a small cup, combine saffron with lemon juice and 1/4 cup water. Set aside to steep.
• Heat oven to 350 degrees. Transfer chicken, skin-side up, to a baking dish. Pour off some fat from the skillet, reserving about 2 tablespoons. Add onions, salt lightly and cook, stirring, until softened and beginning to brown, about 10 minutes.
• Add saffron water and threads, tomato purée, cayenne, coriander, fennel, cardamom and wine to onions and bring to a simmer.
• Pour onion mixture over chicken. Tuck apricots and lemon slices among the chicken pieces. Cover tightly and bake for 1 hour. Remove cover and bake until lightly browned, about 10 minutes. (Recipe can be prepared to this point up to 2 days ahead. When ready to serve, reheat in a 350-degree oven, in a covered pot, 30 to 45 minutes.)
• To serve, garnish with cilantro and mint leaves. Sprinkle with pine nuts and serve hot.

BRAISED LEMON-SAFFRON CHICKEN AND POTATOES

Steps:

• Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
• Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
• Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
• Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
• Season with black pepper and serve with rice or pita to soak up the lemony juices.

LEMON-SCENTED SAFFRON RICE

Steps:

• Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.