Saffron Rice Pilaf with Red Pepper & Toasted Almonds

The flavors in this pilaf remind me a little of paella. It’s a great partner for salmon, shrimp, or mussels.

• 
  
  2-1/2 cups low-salt chicken broth or water
  
  


• 
  
  Pinch saffron (about 20 threads)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium onion, small diced (1-1/4 cups)
  
  


• 
  
  1 red bell pepper, cored, seeded, and small diced (about 1 cup)
  
  


• 
  
  1-1/2 cups long-grain white rice
  
  


• 
  
  1 tsp. kosher salt; more as needed
  
  


• 
  
  Pinch ground cayenne
  
  


• 
  
  1/4 cup roughly chopped fresh Italian parsley
  
  


• 
  
  1 large clove garlic, minced (1-1/2 tsp.)
  
  


• 
  
  1/4 cup slivered almonds, toasted
  
  


• 
  
  1 Tbs. roughly chopped fresh oregano
  
  

On the stovetop or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 min.

In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Reduce the heat to medium low and add the diced onion and bell pepper. Cook, stirring occasionally, until soft but not browned, about 5 min. Add the rice, salt, and cayenne, and stir well to coat each grain with oil. Toast for a full 5 min., stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 min. is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 Tbs. of the parsley and the garlic.

Tip:

Fluff the pilaf by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the saffron broth, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 min. Remove from the heat, and let the pilaf sit, still covered, for 5 min.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining 2 Tbs. parsley, and the oregano. Taste for seasoning and adjust as needed.

Saffron Couscous

Baking the couscous helps it cook evenly and frees up your stovetop too.

• 
  
  3 cups (1-1/2 lb.) couscous
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/2 tsp. saffron threads, crumbled
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  

Position a rack in the center of the oven and heat the oven to 350°F. Put the couscous in a 9x13-inch baking dish; set aside.

In a small saucepan, heat the chicken broth, butter, saffron, and 1 tsp. salt over medium-high heat until the butter is melted and the broth is hot. Pour the mixture over the couscous and mix well.

Cover the baking dish with foil and bake until the liquid has been absorbed by the couscous, 10 to 12 minutes. Let sit at room temperature, covered, for 5 minutes. Drizzle the olive oil over the couscous. Using a fork or your fingers, gently mix to coat the couscous in oil and break apart any clumps. Transfer to a serving dish. If not serving immediately, loosely cover the dish and keep warm for up to 30 minutes.

Asparagus Soup with Saffron Croutons

I think this soup is best cool, but it’s also tasty warm. You can make it ahead and let the weather dictate which way to go.

For the croutons:

• 
  
  3 to 4 slices of fine-grain white bread, such as Pepperidge Farm
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/4 tsp. saffron threads
  
  


• 
  
  Kosher salt
  
  

For the soup:

• 
  
  2 bunches asparagus (about 2 lb.)
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  2 large shallots, chopped (about 1/2 cup)
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  


• 
  
  1/2 tsp. fresh lemon juice; more to taste
  
  


• 
  
  2 tsp. thinly sliced chives
  
  

Make the croutons:

Cut the crust off the bread and discard. Cut the bread into tiny cubes (about 1/3 inch) to yield about 1-1/2 cups.

Heat the olive oil in a 10-inch sauté pan over medium-low heat. Crumble the saffron and gently cook for about 1 minute to infuse the oil with the saffron color. Watch your heat; saffron can burn quickly. Add the bread cubes and toss to coat with the oil. Sprinkle with 1/4 tsp. salt and cook, stirring occasionally, until the croutons are golden and crunchy, 3 to 4 minutes. Transfer the croutons to a plate to cool.

Make the soup:

Trim the tough bottoms off the asparagus and cut the rest of the spears into 1-inch pieces.

Melt the butter in a 3- to 4-quart saucepan over medium-low heat. Add the shallots, and cook, stirring occasionally, until soft but not colored, about 5 minutes. Add the cream, 2 cups of water, 2 tsp. salt, and 1/2 tsp. white pepper. Increase the heat to high and bring the liquid to a boil. Add the asparagus, lower to a simmer, and cook until the asparagus is tender (taste a piece to see) but still quite green, about 5 minutes.

Purée the soup in batches in a blender and pass it through a fine strainer, pressing on the solids, into a bowl (if you plan to serve it cold) or into a clean saucepan.

To serve, reheat the soup if serving it warm. Stir in the lemon juice. Season to taste with salt and pepper and more lemon juice, if you like. Serve the soup in cups or small bowls, topped with the croutons and chives.

Asparagus Soup with Saffron Croutons

I think this soup is best cool, but it’s also tasty warm. You can make it ahead and let the weather dictate which way to go.

For the croutons:

• 
  
  3 to 4 slices of fine-grain white bread, such as Pepperidge Farm
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/4 tsp. saffron threads
  
  


• 
  
  Kosher salt
  
  

For the soup:

• 
  
  2 bunches asparagus (about 2 lb.)
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  2 large shallots, chopped (about 1/2 cup)
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  


• 
  
  1/2 tsp. fresh lemon juice; more to taste
  
  


• 
  
  2 tsp. thinly sliced chives
  
  

Make the croutons:

Cut the crust off the bread and discard. Cut the bread into tiny cubes (about 1/3 inch) to yield about 1-1/2 cups.

Heat the olive oil in a 10-inch sauté pan over medium-low heat. Crumble the saffron and gently cook for about 1 minute to infuse the oil with the saffron color. Watch your heat; saffron can burn quickly. Add the bread cubes and toss to coat with the oil. Sprinkle with 1/4 tsp. salt and cook, stirring occasionally, until the croutons are golden and crunchy, 3 to 4 minutes. Transfer the croutons to a plate to cool.

Make the soup:

Trim the tough bottoms off the asparagus and cut the rest of the spears into 1-inch pieces.

Melt the butter in a 3- to 4-quart saucepan over medium-low heat. Add the shallots, and cook, stirring occasionally, until soft but not colored, about 5 minutes. Add the cream, 2 cups of water, 2 tsp. salt, and 1/2 tsp. white pepper. Increase the heat to high and bring the liquid to a boil. Add the asparagus, lower to a simmer, and cook until the asparagus is tender (taste a piece to see) but still quite green, about 5 minutes.

Purée the soup in batches in a blender and pass it through a fine strainer, pressing on the solids, into a bowl (if you plan to serve it cold) or into a clean saucepan.

To serve, reheat the soup if serving it warm. Stir in the lemon juice. Season to taste with salt and pepper and more lemon juice, if you like. Serve the soup in cups or small bowls, topped with the croutons and chives.