Ingredients

How to make it

  • Crumble saffron into water and stir. Set aside.
  • Wash and cut potatoes horizontally into about 3/4" slices. Pat dry.
  • Heat a drizzle of olive oil in a large high-sided skillet or pot.
  • Brown potatoes 4 minutes per side, keep as one layer in pan.
  • Add saffron water, salt and pepper and rapidly simmer 7 minutes.
  • Reduce heat and simmer until potatoes are tender and water is mostly evaporated, about 15-20 minutes.

Reviews & Comments 5

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  • Paulfromlondon 9 months ago
    If you have a pestle and mortar, grind the saffron threads with the salt. This maximises the transfer of color and flavor. Trying it this evening.
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    " It was excellent "
    linebb956 ate it and said...
    I had a friend who brought me some saffron from Iran... It is so good.... Thanks for this post!
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  • rml 6 years ago
    Saffron has a wonderful flavor. I've printed this out. Thanks for the post!
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  • jo_jo_ba 7 years ago
    Just crumble them into the water, they will steep into the liquid.
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  • sunnee2000 7 years ago
    The Saffron I have looks like yellow threads in a jar. How would I incorporate that into this recipe?

    Thanx,
    Sunnee
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