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.
I have made this recipe and found it delicious except the bay leaves were super fragrant in a perfumey way and a little too overpowering. Any suggested sources for the best type of bay leaves?
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!
I just made this sauce with some fresh pasta and it was fantastic! Topped it with whipped ricotta, toasted panko, and parsley. Definitely a new favorite.
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cR says:
April 30th, 2015 at 10:39 am
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.
Ileana says:
April 30th, 2015 at 10:42 am
Ooh – this sounds great for a special shakshuka!
Evan Krenzien says:
April 30th, 2015 at 11:01 am
I have made this recipe and found it delicious except the bay leaves were super fragrant in a perfumey way and a little too overpowering. Any suggested sources for the best type of bay leaves?
Tim says:
April 30th, 2015 at 11:49 am
Hey Evan! Are you normally sensitive to bay? I buy Turkish bay leaves from the Spice House.
SUSAN HERRMANN LOOMIS says:
April 30th, 2015 at 2:34 pm
This sounds delicious! Re: bay leaves – could the super-sweet ones be California bay?
Tim says:
April 30th, 2015 at 2:42 pm
I was thinking the same thing, Susan. Sometimes the California bay leaves are a little weird…
Katrina @ WVS says:
April 30th, 2015 at 4:51 pm
This sauce sounds incredible! Love the flavour!
Maria Speck says:
May 1st, 2015 at 4:22 pm
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!
cR says:
May 4th, 2015 at 1:52 pm
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!
Maddie says:
November 9th, 2015 at 10:54 pm
I just made this sauce with some fresh pasta and it was fantastic! Topped it with whipped ricotta, toasted panko, and parsley. Definitely a new favorite.