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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • Paulfromlondon 4 years 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.
    Was this review helpful? Yes Flag
    " 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!
    Was this review helpful? Yes Flag
  • rml 10 years ago
    Saffron has a wonderful flavor. I've printed this out. Thanks for the post!
    Was this review helpful? Yes Flag
  • jo_jo_ba 10 years ago
    Just crumble them into the water, they will steep into the liquid.
    Was this review helpful? Yes Flag
  • sunnee2000 10 years ago
    The Saffron I have looks like yellow threads in a jar. How would I incorporate that into this recipe?

    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes