Steamed Lentils With Saffron Recipes

STEAMED BLACK BASS WITH SAFFRON ARTICHOKE BROTH

Steps:

• Season each bass fillet with sea salt. Place each fillet in a bamboo steamer basket over simmering water. Steam for 6 to 8 minutes and set aside. Heat the fish stock with the saffron threads to a simmer in a medium saucepot over medium heat. Add the artichokes, corn and onions. Simmer for one minute. Heat the lentils with 2 tablespoons of the water over which the bass has been steamed. Divide the lentils into 2 warmed bowls. Spoon the vegetables equally into each bowl. Pour over the saffron stock. Arrange the pea shoots over the broth and sprinkle with the diced red and yellow pepper. Place bass over the pea shoots

BRAISED LENTILS WITH SAFFRON

Steps:

• Soak lentils for about 6 hours.
• Peel and halve the onion and place into a saucepan with 3 tablespoons oil and the ham.
• Drain the lentils and add them to the saucepan, brown breifly, then moisten with the wine.
• Add the saffron strands and powdered saffron.
• When the wine has evaporated, pour just enough hot stock to cover the lentils.
• bring to a boil, lower the heat and cover and cook for 20 minutes.
• Taste and add salt if necessary, then discard the onion and serve hot.

LAMB STEW WITH SAFFRON

Steps:

• Place saffron threads, cloves, peppercorns, cinnamon, garlic, parsley and 1 tbsp sea salt in a mortar. Pound with a pestle into a rough paste. Transfer to a bowl then add 100ml warm water.
• Heat oil in a large saucepan or cast-iron casserole dish over medium heat. Fry the lamb in batches for 5-7 minutes or until browned on all sides. Transfer to a large bowl.
• Fry capsicum, onion and carrot in the saucepan for 10-12 minutes or until softened. Add tomato and cook for 5 minutes.
• Return the lamb to the saucepan. Add spice-and-water mix and wine, and stir well. Bring mixture to boil, cover and simmer for 1 hour over low heat, adding a little more water if necessary. Add the potato and cook for 30 minutes or until the lamb is tender, the potato is cooked and sauce is thickened. Serve with steamed rice.

FISH SOUP WITH SAFFRON

Steps:

• Combine the fish stock, wine, and saffron.
• Add the potatoes, carrots, and garlic.
• Bring to a boil and let it boil slowly for about 10 minutes.
• Add salt, pepper, and cayenne pepper according to taste.
• Add the fish, tomatoes and leeks to the soup and let it boil for another 5 minutes.
• Garnish with the fresh herbs and serve.

STEAMED LENTILS

Steps:

• Sort through dry lentils to look for stones or other debris.
• Put sorted lentils in a large bowl and cover with water (8 cups or so).
• Soak lentils for 8-12 hours.
• Drain the water, rinse the lentils, and drain again.
• Using an electric steamer with a rice bowl (e.g. Oster brand), fill the water reservoir to the "max" or "full" line.
• Add lentils plus 2 cups water to the rice bowl.
• Assemble your steamer for cooking rice per the directions on the steamer.
• Steam the lentils for about 60 minutes.
• Turn off the steamer and allow the lentils to rest for 10 minutes.
• Season as desired and serve.
• Makes (4) 1/2 cup servings or (8) 1/4 cup servings.