¼ tsp Saffron thread butter, coarsely chopped & Onion 100 gm (½ cup)basmati rice,
Heat butter in heavy three-quart saucepan. Add onion and sauté over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white for five minutes.
Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
When most of the water has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently
Add water, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock.
Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little salt and red pepper flakes; serve at once
Preheat the oven to 325°F. Grease and flour an 8 cup Bundt pan.
Warm the milk and stir in the saffron. Set aside to cool. Beat the butter, sugar, salt and vanilla extract with an electric mixer until creamy. Beat in the eggs, one at a time. Alternately stir in the flour and baking powder with the saffron milk. Spoon the batter into the pan.
Bake for about 40 mins. Cool in the pan on a wire rack for 10 mins. Remove from the pan. Cool completely on the wire rack. Sprinkle with powdered sugar.
6 Cored Peeled Pears
2 Cups of Sugar
2 Tsp. Crushed Saffron
1 Tsp. Orange Blossom Water
1 Tbsp. Vanilla
6 Cups of Water
Place the pears into a large pot, then add your sugar, saffron, orange blossom water, and vanilla. Then pour your water over the pears, and cook on a medium heat for 1 to 2 hours. You want to cook the pears just long enough so they are soft but not mushy. If you’d like the syrup to be thicker, cook everything but the pears first for about 45 minutes, then add your pears.
Enjoy with some vanilla ice cream.