![]() ![]() If I’m looking to flex some saucemaking muscles, I’ll make these Scallops in Saffron Sauce. A sprinkling of caramelized onions and a spoonful of yogurt finishes it off in fine fashion, and I can’t imagine a cozier, more satisfying dinner. And while risotto Milanese is a classic, I much prefer a stove-top pilaf-style Saffron Rice, teeming with crunchy pistachios and chewy barberries and scented with other spices like cinnamon, cardamom and black pepper. To me, saffron has no better flavor companion than rice it complements the grain’s nuttiness like no other spice. And though it is expensive, a little goes a very long way, so I always advocate for the tiniest pinch, especially because then the spice doesn’t overwhelm a dish but enhances the other ingredients.Īs I’ve said for what feels like the millionth time, I love rice it’s rare I go a day without eating it in some form. You may occasionally receive promotional content from the Los Angeles Times.Īs a fan of saffron, it rekindled my interest in a spice that I use when making the rare risotto Milanese or Spanish paella. (We talked about this phenomenon directly with the chef, so they won’t be surprised reading this.) ![]() Like cilantro, it has extreme fans and extreme detractors. I had forgotten how polarizing saffron can be: Some people love the warmth it brings to a dish, while others feel a metallic tang on their tongue. Another friend agreed, but our partners did not. I told everyone at our table that I thought the saffron was great and used in just the right amount. The saffron mingled well with ground Indian long pepper - a type of dried black pepper with distinctive musky, floral notes - and Parmesan cheese in the sauce, and I kept digging in for more. I hadn’t read the ingredient list on the menu, so I was expecting a hit of turmeric from the color, but instead I got the faintest whisper of saffron (kesar is the Indian word for saffron, which I just learned writing this!). ![]() We ordered their kesar shells and cheese, and the dish came to the table in a glow of gold. This past week, I went out to dinner with some friends at Pijja Palace, the sports bar-cum-restaurant in Silver Lake serving up Indian-Italian mash-ups. ![]()
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