Photo courtesy of drea via Flickr. Our version uses pitted black olives.
Persian Stew with Saffron and Preserved Lemons
This recipe is equally delicious with chicken, seafood (I’ve used scallops, shrimp and fish fillets), or tofu.
You get to use saffron, which is the most expensive spice in the world because it is harvested by hand with tweezers for a yield of two threads per plant! It does impart an indefinable something wonderful. Of course you can substitute a pinch of turmeric, which is called “poor man’s saffron.”
Makes 4 servings | roast in 425 degree oven
| 4 chicken thighs, 1# seafood, or 1# tofu | 1 tsp black pepper |
| 6 cloves garlic, crushed | 1/3 C good olive oil, NOT if using chicken |
| ¼ tsp crumbled saffron threads | 1 or 2 Les Moulins preserved lemons*, sliced thinly |
| 1 tsp ground ginger | 12 little black pitted Nicoise olives |
| 1 tsp good salt |
If using tofu, slice into ¼-inch slices. You can slice length-wise or cross-wise.
How long to roast? Depends. Chicken will take 25 minutes. Tofu about 10. Fish fillets about 10 minutes (depending upon thickness of fillet), or until translucent when you break off a corner with a fork. Shrimp and scallops about 15 minutes.
*Can you make your own preserved lemons? Epicurious says yes. Here are their directions for an easy, quick way to make them. 6 thin-skinned lemons, scrubbed, trimmed at both ends, and sliced 1/8” thick. Toss lemons with 6 Tbsp coarse salt. In a baking dish that can hold the lemons placed in a single layer, cover with 1 C fresh lemon juice. Bake lemons, covered, in a preheated 200 degree oven for 3 hours. Let lemons cool and transfer them with their brine to an airtight container. They keep, chilled, indefinitely.