Ingredients

Big pinch of saffron threads

2 lemons, divided

1 medium leek (about 8 oz.)

2–3 spring onions (6–8 oz. total)

1–2 green garlic stalks or 1 head of garlic

1 cup extra-virgin olive oil, divided

2 bay leaves, preferably fresh

1 12–15.5-oz. jar or can white beans (such as gigante, corona, cannellini, or navy)

¼ cup dill fronds

¼ cup mint leaves

Flaky sea salt

Crusty bread (for serving)

Preparation

1. Step 1

Preheat oven to 375°. Place a big pinch of saffron threads in a small bowl. Cut 1 lemon in half and squeeze juice of 1 half over saffron. Let sit 15 minutes. Meanwhile, slice remaining lemon half and remaining 1 lemon ¼" thick; remove any seeds. Set lemon slices aside.

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Step 2

Using a chef’s knife, trim dark green tops and roots from 1 medium leek; discard. Slice white and green parts into ¾" rounds; place in a colander and rinse well to remove dirt (try to keep intact). Pat dry. Trim dark green tops and roots from 2–3 spring onions; discard. Slice onions in half lengthwise. Thinly slice 1–2 green garlic stalks or trim top quarter from 1 head of garlic to expose cloves.

Step 3

Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high. Arrange leek in a single layer in skillet and cook, undisturbed, until starting to turn deep golden-brown underneath, about 3 minutes. Using tongs, transfer leek to a plate, keeping rounds as intact as possible. Arrange spring onions, cut side down, in skillet (if using head of garlic instead of green garlic, add to skillet, cut side down, too). Cook, undisturbed, until dark golden brown, about 2 minutes. Transfer to plate with leek.

Step 4

Reduce heat to medium. Add green garlic and remaining ¾ cup extra-virgin olive oil to skillet and cook, stirring often, 30 seconds. Remove from heat and add saffron and lemon juice, reserved lemon slices, 2 bay leaves, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt. Drain one 12–15.5-oz. jar white beans (such as gigante, corona, cannellini, or navy) in a colander and rinse under cold running water. Add beans to skillet and gently stir to coat in flavored oil. Nestle leek and spring onions (and head of garlic, if using), browned side up, into beans. 

Step 5

Cover skillet and bake in oven until alliums are starting to soften, about 20 minutes. Remove skillet from oven, uncover, and gently stir beans to ensure they are mostly submerged. Re-cover skillet and continue to bake until alliums are meltingly tender and lemons are soft, 15–20 minutes more. Uncover and let sit 5 minutes.

Step 6

Serve straight from skillet or transfer to a shallow bowl. Top with ¼ cup dill fronds and ¼ cup mint leaves and sprinkle generously with flaky sea salt. Serve with crusty bread for sopping up oil.

Source: https://www.bonappetit.com/

Blueberry-Saffron Tea Cake

6 Tbsp. unsalted butter, room temperature, plus more for pan

½ cup buttermilk, warmed

⅛ tsp. crushed saffron threads

1½ cups (188 g) all-purpose flour

1 tsp. baking powder

¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

½ tsp. ground cardamom

¼ tsp. baking soda

1 cup (200 g) granulated sugar

2 large eggs, room temperature

2 cups fresh blueberries, divided; plus, more for serving (optional)

Sanding sugar (for sprinkling)

Sweetened sour cream (for serving; optional)

Preparation

1. Step 1

Preheat oven to 350°. Butter a 9"-diameter cake pan. Line bottom with a parchment paper round; butter parchment. Combine buttermilk and saffron in a small bowl; let sit 5 minutes.

Step 2

Meanwhile, whisk flour, baking powder, salt, cardamom, and baking soda in a medium bowl to combine.

Step 3

Using an electric mixer on medium speed, beat granulated sugar and remaining 6 Tbsp. butter until light and fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until combined and scraping down sides of bowl as needed. Reduce mixer speed to low and beat in half of dry ingredients. Add buttermilk mixture and beat just to combine, then mix in remaining dry ingredients (be careful not to overmix batter). Gently fold in 1 cup blueberries.

Step 4

Scrape batter into prepared pan and smooth surface. Sprinkle remaining 1 cup blueberries over top of cake, then sprinkle with sanding sugar. Bake cake until a tester inserted into the center comes out with a few moist crumbs attached, 50–65 minutes. Transfer pan to a wire rack and let cake cool 20 minutes. Turn out cake onto rack, then turn right side up.

Step 5

Serve slices of cake warm or at room temperature, topped with sweetened sour cream and more blueberries if desired.

Source: https://www.bonappetit.com/

Herb Rice with Green Garlic, Saffron, and Crispy Shallots

3 cups basmati rice

Kosher salt

Vegetable oil (for frying; about 2 cups)

4 medium shallots, thinly sliced into rings

1 teaspoon saffron threads, finely ground

4 4-inch squares lavash or 6 romaine lettuce leaves, dark green parts only

3 cups finely chopped tender herbs, such as cilantro, dill, and/or parsley (about 3 bunches total)

4 green garlic or 4 scallions, white and pale-green parts only, finely chopped

6 tablespoons unsalted butter, cut into pieces

1 tablespoon finely ground dried rose petals (optional)

Preparation

1. Step 1

Place rice in a large bowl and pour in lukewarm water to cover. Using your hands, agitate rice until water becomes cloudy; drain. Repeat process until water stays clear (4–5 times). Cover rice by 2" cold water and add a generous handful of salt (water should taste salty). Let soak uncovered at room temperature at least 1 hour and up to 4 hours.

Step 2

Meanwhile, place shallots in a medium saucepan and cover with oil ½" over shallots. Heat over medium and cook, stirring occasionally, until shallots are golden and crisp, 10–12 minutes. Using a slotted spoon, transfer shallots to paper towels and season with salt. Strain oil into a small bowl; let cool.

Step 3

Dissolve saffron in 3 Tbsp. hot water in a small bowl.

Step 4

Bring a large pot of salted water to a boil (use a nonstick pot if you have one; it will help the rice release at the end). Drain rice and add to pot, stirring gently to prevent any grains from sticking to the bottom. Bring to a boil and cook until grains begin to float on the surface and dance (rice should be almost tender but with a firm, opaque center), about 5 minutes (this could take as little as 4 minutes or up to 10, depending on age and quality of rice). Drain rice and rinse under cold water; set aside. Wash out pot.

Step 5

Pour 3 Tbsp. shallot oil into clean pot. Swirl in 1 Tbsp. saffron water; reserve remaining saffron water for serving. Oil mixture should barely coat bottom of pot; add more oil if needed. Season lightly with salt. Lay lavash across pot (it can go up the sides a little, but don’t overlap). Spoon a third of rice over lavash; top with a third of herbs and a third of green garlic. Repeat, alternating layers of rice, herbs, and green garlic to form a mound. Use the handle of a wooden spoon to poke several holes in rice (without hitting bottom of pot) to let steam escape. Wrap lid with a kitchen towel and cover pot. Cook over medium heat until herbs are slightly darkened, 10–15 minutes.

Step 6

Reduce heat to low, uncover, and place pieces of butter evenly over rice. Cover and cook until rice is fragrant and fluffy, 20–30 minutes. Remove from heat; let sit 10 minutes. Taste rice and season with more salt if needed.

Step 7

Scoop one-quarter of rice into reserved saffron water and toss to color rice. Layer saffron rice with rice in pot and crispy shallots. Top with rose petals if using. Break up lavash crust into pieces and serve alongside rice.

Source: https://www.bonappetit.com/