I’ve been so busy lately that I have a stack of magazines that have been piling up, waiting to be read. I finally read the holiday issue of Saveur magazine. There was an interesting article in there by Andy Isaacson about saffron. What made this particular article different was that it talked about domestic saffron, and, in particular, saffron grown by the Pennsylvania Dutch.
Yeah. Who know that Amish people grew saffron? Apparently, it’s part of their heritage. And that got me thinking about how very little Americans use saffron, while in some cultures it’s an integral part of their cuisine. Of course, cost is a factor—saffron is the most expensive spice in the world (anywhere from $1500 to 10,000 per pound). I almost laughed myself silly when I saw some saffron in an Asian market for $1.99. It was the skunkiest saffron I’d ever seen and wondered what it really was (it looked like singed gorilla hair).
Well, that in turn reminded me that I still had some great saffron that my brother brought me from Morocco, and I was inspired to use it in this dish. In this recipe, you have protein, heart-healthy vegetables, and the exotic saffron to give it a special flavor, aroma, and color. Enjoy!
Broccoli and Beans Braised in Saffron Broth
2 cups dry white beans
3 cups vegetable broth
Pinch of saffron
1 large head broccoli, cut into large florets
1 large onion, sliced
3 or 4 large garlic cloves, crushed
1 teaspoon kosher salt
Freshly ground black pepper to taste
Clean the beans by rinsing them and picking out any stones or debris. Place them in a medium saucepan pot and cover with water by about 3 inches; bring it to a boil. Let it boil for about 2 minutes, then shut the heat and let the beans set for about an hour.
Preheat the oven to 350 degrees F. Crush the saffron into the broth and let it sit for a few minutes.
Drain the beans.
Transfer the beans to a large casserole dish. Pour in the broth. Combine the broccoli, onions, salt, and pepper and place them on top of the beans. Cover with aluminum foil. Bake for 1 hour.
Stir the contents, and bake another 20 minutes to thicken. If it seems dry at this point, add another 1 cup of broth or water.
Serve with brown rice or noodles.