Saffron... It has an amazing impact on a dish both in flavor and in color. I was fortunate enough to come along a big (and shockingly affordable) container of saffron threads when on my honeymoon. While I bought several containers for gifts, only that which was in my carry-on bag made it home after Customs inspected my suitcase. Those Customs workers must have been foodies too. Back to cooking in my kitchen... I made a grilled saffron shrimp and rice dish with a yogurt dill sauce that was as appetizing as it was colorful. Cheers to dinner dates at home.
Yumm-o! This looks delicious! What does your dill sauce consist of? Sounds perfect!
ReplyDeletetammy
Thanks Tammy! The dill sauce consisted of fat free Greek style yogurt, dill, dehydrated onion, lemon juice, garlic powder, parsley, freshly cracked pepper, and sea salt. All spices to taste - I didn't measure them out. Tip - be generous with the dill as it is the primary flavor. I also made it about 3 hours ahead of time so as to allow time for the flavors to develop.
ReplyDeleteSounds delish Kelly...I hope to try it this week!
ReplyDeletetammy