Lemon Saffron Floats Recipes

SAFFRON LEMON BRANZINO

Steps:

• Preheat the oven to 420 degrees F with a rack in the middle position. Line a sheet pan with parchment paper and coat with cooking spray.
• Place the saffron and ice in a small bowl and set aside at room temperature until the ice melts. This will be your saffron water.
• Using a sharp knife, cut 5 or 6 slits, 1 inch apart, through the skin and flesh of each fish on one side. Salt and pepper both sides of the fish and set aside.
• Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, 1 minute more.
• Add 2 tablespoons of the lemon juice, the parsley, walnuts, pomegranate molasses, turmeric, 1 tablespoon of the saffron water, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, for 5 minutes. Remove from the heat and set the onion filling aside.
• Stir together the remaining 2 tablespoons olive oil, the remaining lemon juice and the remaining saffron water in a small bowl. Brush the insides of the fish with some of this saffron-lemon mixture, then stuff the cavities with the onion filling. Seal the cavities shut using 3 toothpicks along each open edge. Brush the top of the fish with some of the saffron and lemon mixture, then transfer the fish to the prepared sheet pan.
• Bake for 10 minutes. Brush the top of the fish with some of the saffron mixture, then bake until cooked through and the flesh flakes easily, about 15 minutes more (see Cook's Note). Remove the sheet pan from the oven and turn on the broiler.
• Brush the top of the fish with more of the saffron lemon mixture, then broil until the skin is golden and somewhat crispy, 3 to 5 minutes; keep a close eye to make sure the tops don't burn. Remove the toothpicks and serve with sabzi polo (see Cook's Note).

LEMON BUTTERMILK PIE WITH SAFFRON

Steps:

• For buttermilk pie dough:
• Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
• Transfer to a large bowl and add buttermilk. Mix with a fork, adding more buttermilk by the tablespoon if needed, just until a shaggy dough comes together; knead very lightly until no dry spots remain. Pat into a disk and wrap in plastic. Chill at least 4 hours.
• DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
• For filling and assembly:
• Preheat oven to 325°F. Roll out pie dough on a lightly floured surface to a 14" round. Transfer to a 9" pie dish, allowing dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edge. Prick bottom all over with a fork. Freeze 15 minutes.
• Line crust with parchment paper or foil, leaving an overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake until crust is dry around the edge, 20-25 minutes. Remove parchment and weights; bake until surface looks dry, 10-12 minutes longer.
• Meanwhile, blend egg yolks, eggs, buttermilk, sugar, lemon zest, lemon juice, salt, and saffron in a blender until smooth. With motor running, add 2 tablespoons flour, then butter. Tap blender jar against countertop to burst any air bubbles in filling and pour into warm crust.
• Bake pie, rotating halfway through and covering edges with foil if they brown too much before filling is done, until filling is set around edge but center jiggles slightly, 55-65 minutes. Transfer pie dish to a wire rack and let pie cool. Serve pie with whipped cream.
• DO AHEAD: Pie can be baked 2 days ahead. Keep at room temperature up to 6 hours; cover and chill to hold longer.

LEMON MERINGUE FLOATS

Steps:

• Place 1/2 cup ice cream and 3 cookies in each of 6 tall glasses. Top with lemonade. Serve immediately.

LEMON-SCENTED SAFFRON RICE

Steps:

• Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.

BRAISED LEMON-SAFFRON CHICKEN AND POTATOES

Steps:

• Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
• Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
• Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
• Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
• Season with black pepper and serve with rice or pita to soak up the lemony juices.