Recipes

A gourmet bridge between the East and the Middle East

Saffron hummus

Ingredients (for 4 people)


  • Cooked chickpeas: 400g (canned or homemade)
  • Tahini (sesame paste): 2 tablespoons
  • Fresh lemon juice: 2 tablespoons
  • Garlic: 1 clove
  • Extra virgin olive oil: 3 to 4 tablespoons
  • Saffron threads: 1 good pinch (approximately 0.1 g)
  • Hot water: 3 tablespoons (to infuse the saffron)
  • Fine salt: to taste
  • Paprika or sumac (optional, for decoration)

Preparation :


Saffron infusion

  • Place the saffron threads in a small cup.
  • Pour hot water over it and let it steep for 10 to 15 minutes.
  • The water turns golden and aromatic: this is the base of your hummus.


Prepare the chickpea puree

  • Drain and rinse the chickpeas (keep some of their juice if you want a creamier hummus).
  • In a blender or food processor, add: chickpeas, tahini, lemon juice, garlic and a pinch of salt.


Mix with the saffron

  • Pour the saffron infusion (with the threads) into the blender.
  • Mix thoroughly until you obtain a smooth texture.
  • Add the olive oil little by little. If it's too thick, add a little water or chickpea juice.



Taste and adjust

  • Adjust the seasoning with salt, lemon, or oil according to your taste.
  • The hummus should be creamy, lightly golden and fragrant.


Presentation

  • Pour into a bowl, make a small well in the center and add a drizzle of olive oil.
  • Sprinkle with sweet paprika, saffron threads or toasted sesame seeds.
  • Enjoy with warm pita bread, raw vegetables or on toast.

Saffron rice

Ingredients (for 4 people)


For the rice:

  • Basmati rice or long grain rice: 250 g
  • Water or vegetable/chicken stock: 500 ml
  • Saffron threads: 1 good pinch (approximately 0.1 g)
  • Hot water (for the infusion): 3 tbsp
  • Butter or olive oil: 1 tbsp
  • Salt: 1/2 tsp
  • (Optional) Finely chopped onion: 1 small

Preparation :


Infuse the saffron

  • Place the saffron threads in a small bowl.
  • Pour 3 tablespoons of hot (not boiling) water over it.
  • Let it steep for 10 to 15 minutes: the water will turn golden and aromatic.


Rinse and prepare the rice

  • Rinse the rice in cold water until the water runs clear (this removes the starch and prevents the rice from sticking).
  • Drain well.


Return (optional)

  • In a saucepan, melt the butter (or heat the olive oil).
  • If you are using onion, sauté it until it is translucent.
  • Add the rice and cook it for 1 to 2 minutes, stirring constantly: the grains will become shiny.


Cooking

  • Add the water or hot broth.
  • Then pour in the saffron infusion (with the threads).
  • Add salt, bring to a boil, then reduce to a simmer.
  • Cover and cook for 12 to 15 minutes (depending on the rice).
  • When the liquid is absorbed, remove from heat and let stand covered for 5 minutes.



Finishing

  • Fluff the rice with a fork.
  • You can add a knob of butter, a drizzle of olive oil, or a few strands of saffron for the finishing touch.

Meatballs in saffron tomato sauce

Ingredients (for 4 people)


For the meatballs:

  • Minced meat (beef, lamb or mixture): 500 g
  • Onion: 1 small, finely chopped
  • Garlic: 1 clove, crushed
  • Fresh parsley: 2 tbsp, chopped
  • Breadcrumbs: 2 tbsp
  • Egg: 1
  • Salt, black pepper, sweet paprika: to taste
  • Olive oil: for cooking

For the saffron tomato sauce:

  • Crushed tomatoes: 400g (or 4 peeled fresh tomatoes)
  • Onion: 1 medium, sliced
  • Garlic: 2 cloves, chopped
  • Olive oil: 2 to 3 tablespoons
  • Saffron threads: 1 good pinch (0.1 g)
  • Hot water: 3 tbsp (to infuse the saffron)
  • Sugar: 1/2 tsp (to balance the acidity)
  • Salt and pepper: to taste

Preparation :


Saffron infusion

  • Infuse the saffron threads in 3 tablespoons of hot water for 10 to 15 minutes.
  • The water turns golden and fragrant; set it aside.



Prepare the meatballs

  • In a large bowl, mix the minced meat, onion, garlic, parsley, breadcrumbs, egg, salt, pepper and paprika.
  • Form into small balls (about the size of a walnut).
  • Brown them in a pan with a drizzle of olive oil, just to color them.
  • Set them aside (they will finish cooking in the sauce).


Prepare the tomato sauce

  • In a sauté pan, fry the onion and garlic in olive oil.
  • Add the tomatoes, sugar, salt and pepper.
  • Let it simmer for 10 minutes, then stir in the saffron infusion (with the threads).
  • Continue cooking for 5 minutes over low heat.


Final cooking

  • Dip the meatballs in the tomato sauce.
  • Cover and simmer over low heat for 20 to 25 minutes, until they are very tender and the sauce is thick and glossy.


Presentation

  • Serve hot with a little fresh parsley, saffron threads for decoration and a drizzle of olive oil.
  • Serve with saffron rice, flatbread, or fresh pasta.

Chickpea soup

Ingredients (for 4 people)


Base :

  • Cooked chickpeas: 400g (or 200g dried, soaked overnight)
  • Onion: 1 medium, sliced
  • Garlic: 2 cloves, chopped
  • Carrot: 1, diced
  • Celery stalk: 1, sliced (optional but very good for balance)
  • Fresh or crushed tomato: 1 unit or 100g
  • Olive oil: 2 tbsp

Liquids & seasonings:

  • Vegetable or chicken stock: 1 liter
  • Saffron threads: 1 good pinch (0.1 g)
  • Hot water (for infusing the saffron): 3 tbsp
  • Ground cumin: 1/2 tsp
  • Sweet paprika: 1/2 tsp
  • Turmeric: 1/4 tsp (to enhance the color)
  • Salt & black pepper: to taste

For the finishing touch:

  • Fresh lemon juice: 1 tbsp
  • Fresh parsley or coriander: 1 tbsp, chopped
  • (Optional) Light cream or plain yogurt: 1 tbsp for sweetness

Preparation :


Saffron infusion

  • Place the saffron threads in a cup.
  • Pour 3 tablespoons of hot water over it and let it steep for 10 to 15 minutes.
  • This step is essential to release the color and aromas.



Prepare the base

  • In a large saucepan, heat the olive oil.
  • Add the onion, garlic, carrot and celery.
  • Cook for 5 to 7 minutes until the vegetables are tender and lightly browned.


Season

  • Add the spices: cumin, paprika, turmeric. Mix for 30 seconds to lightly toast them.
  • Stir in the tomato and simmer for 2 to 3 minutes.


Cooking the soup

  • Add the chickpeas and the broth.
  • Pour the saffron infusion (with the threads).
  • Bring to a boil, then simmer for 25 to 30 minutes.


Mixer (optional)

  • For a smoother texture: blend half of the soup, then put it back in the pot.
  • For a rustic version: leave the chickpeas whole.


Finishing

  • Add the lemon juice, taste and adjust with salt and pepper.
  • Remove from heat and add a drizzle of olive oil or a spoonful of cream if you want a softer texture.
  • Sprinkle with fresh parsley or coriander before serving.


Chef's tips

  • For added richness, you can add a few whole saffron threads just before serving.
  • If you want a "luxurious velvet" effect, add a spoonful of mascarpone or coconut cream at the end of cooking.
  • Served with garlic toast, it's a complete meal.

Traditional paella with saffron

Ingredients (for 4 people)


Base :

  • 400g of round rice (bomba or arborio type)
  • Saffron threads: 1 good pinch (approximately 0.2 g)
  • 1 L of chicken or fish stock
  • 1 chopped onion
  • 3 cloves of chopped garlic
  • 1 red bell pepper, sliced
  • 2 peeled and chopped tomatoes
  • 100 g of small peas
  • Extra virgin olive oil
  • Salt and pepper

Topping (to be adapted to taste):

  • 300g of chicken breast pieces
  • 200g of squid cut into rings
  • 300g of cleaned mussels
  • 200g of peeled shrimp
  • (optional) 100g of sliced chorizo
  • 1 lemon cut into wedges (for serving)

Preparation :


Infuse the saffron:

  • In a small bowl, soak the saffron threads in 3 tablespoons of warm water for 10 minutes.



Brown the meat:

  • In a large paella pan or sauté pan, pour a little olive oil. Brown the chicken pieces (and chorizo if you're using it), then remove them and set aside.


Sauté the vegetables:

  • In the same pan, add the onion, garlic, and bell pepper. Sauté for 5 minutes, then add the chopped tomatoes. Simmer for 10 minutes over low heat.


Add the rice:

  • Add the rice and cook for 2 minutes, stirring well, until translucent.
  • Next add the infused saffron (with its water) and mix.


Cooking rice:

  • Pour the hot broth over the rice (just enough to cover).
  • Arrange the meat and seafood on top.
  • Cook over medium heat without stirring until the liquid is absorbed (20 to 25 min).
  • If necessary, add a little more stock during cooking.


Finishing :

  • Add the peas and shrimp on top 5 minutes before the end of cooking.
  • When the rice is tender and slightly crispy at the bottom (socarrat), it's ready!


Serve with:

  • Fresh lemon wedges
  • A drizzle of olive oil
  • A pinch of saffron threads to enhance the aromas