Saffron as Soul Spice | Whole Life Times — Los Angeles Holistic Health Magazine

Pricey, precious golden threads

By Kimberly Nichols

In my early twenties, while just beginning my career and relatively money-poor, I was given the job of throwing a dinner party for my colleagues at an advertising agency. My super hip boss, whom I was dying to impress, confessed that he was a remarkable cook and offered to help by making his signature scallops if only I would include the ingredients on my personal grocery list for the night. I said yes. Later, at the market, I cringed while paying a good chunk of my hand-to-mouth paycheck for a $25 pinch of saffron that seemed to serve no other purpose than to turn my boss’ dish a bright yellow color, which the other guests marveled over while I struggled to understand its expensive allure.

That was my first introduction to saffron but I have come a long way since. Today I know that excellent saffron cannot be found in the pre-packaged spice aisles of just any grocery store; that a small pinch of the earthy-scented spice will go a long way; and that it is absolutely essential to soak the threads in warm water to bloom the flavor and fragrance before incorporating into your favorite dishes. Not only is the delicate spice ideal for brightening food with its vivid sunshine hue, but its pain-relieving and depression-lifting properties mean a good bowl of saffron rice can do wonders for the soul.

If you are willing to go through the cost and effort of using saffron, treat it as a precious spice. Know what you are investing in; buy a good brand and a portion that can be used within three years of when it was originally picked from crop. Be conscious during your cooking process of honoring the journey and resources it has taken to grace your table. Savor it as a rare gift imparted to your body’s temple.

This simple recipe for saffron rice is a good way to become acquainted with the spice. Make a large batch and serve some with supper. Then experiment during the week creating small bowls of savory or sweet delight for breakfast or lunch.

Gluten-Free Saffron Rice

Serves 8

1-1/2 tsp saffron threads

¼ c hot water

1 Tbsp ghee or olive oil

1 small minced yellow onion

2 c cleaned and soaked white basmati rice

1-3/4 c vegetable stock

1 tsp salt

Take one teaspoon of saffron threads and grind in an electric mill. Shake into a small bowl and add the ½ teaspoon of remaining threads. Pour the hot water over the saffron and let stand for five minutes to open the spice.

In a large pot, sauté the minced onions in the ghee or olive oil until onions are translucent and just begin to brown, about 8–10 minutes. Add rice to the pot and continue sautéing 30–60 minutes longer. Pour the saffron mixture into the pot and stir to loosely coat. Add vegetable stock and bring to a boil. Once it boils, cover the pot and simmer for 12–15 minutes until all water is absorbed. Remove from heat, add salt and gently fluff the rice before serving.

Breakfast Porridge

Single serving

Heat a cup of leftover saffron rice on low in a small saucepan with 1 cup coconut or almond milk until warm. Toss in chopped dates, toasted walnuts or dried cherries and sprinkle with cinnamon for a creamy morning treat.

Lunch Stir-fry Bowl

Single serving

Sauté half a cup of minced vegetables, such as carrots, spinach, cabbage, broccoli or whatever is currently seasonal in a tablespoon of ghee or olive oil until tender. Toss in a cup of leftover saffron rice and reduce heat to low until warmed. Sprinkle with a dash of tamari or a teaspoon of gomasio (toasted sesame salt) and enjoy.

How to Buy Saffron

There is a reason why saffron is pricey. Saffron threads are literally dried stamens of crocus sativus flowers, harvested through a labor-intensive process in which only three tiny strands per flower are handpicked within a two-week window once a year. Because it takes about 100 flowers to make up a gram of the coveted spice, the cost is high. Today’s market price can range from $90–200 per ounce.

The majority of today’s saffron comes from Spain under the names La Mancha, Rio, Superior or Coupe. Iranian saffron, although harder to find, is more intense in flavor. Most difficult to procure is Kashmiri saffron with its dark and earthy effects. Try to find one of these three versions by checking your local gourmet shops or specialty spice merchants.

Make sure your saffron is no less than 190 degrees in coloring strength. This measurement denotes flavor, aroma and how far your product will stretch.

A solitary, thin strand of authentic saffron will typically be dark red with a slightly trumpeted end and an opposite thin, skinny end.

Photos courtesy Brian Uyeda