I love anything with saffron. The only thing I’m changing in this recipe is that I will toast the saffron first in the dry pan, crush it to a powder with the back of a spoon, and then proceed from there. I like the way doing this diffuses the thrilling flavour/aroma/colour of saffron thru out a dish.
Many many thanks for this beautiful write-up, once more, Tim. Your posts are always full of life which makes them so special. And this one is especially moving to me as I value your feedback on one of my favorite recipes of this new book.
Also, in reply to @cR above: unlike in my first book, I’m not toasting delicate saffron anymore. I have found in testing that it can dull the scent so I’m not recommending it here. But, as in so much advice on cooking, our own taste buds are the best guide. Do what YOU like and enjoy in your kitchen. And please me know if you try the sauce someday. Enjoy!
Maria Speck – thank you for the reply. I’ve been pulverizing my saffron thinking that I’m distributing the flavor evenly thru out the dish – I’ve never thought about the fact that I may be ALTERING the flavor. Well, next pot of yellow rice I’m keeping it whole – so I can taste then compare/contrast. Thanks again!