Saffron and Citrus Marinade

Saffron and Citrus Marinade

Golden saffron threads steep in warm citrus juice for a fragrant, tangy marinade.

Total 30 min Makes 16 oz Calories 85/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This marinade blends bloomed saffron with fresh orange and lemon juice, garlic, and olive oil for a floral, tangy base that suits chicken, fish, or lamb. Steeping the saffron in warm liquid first draws out its color and aroma before it mingles with the citrus and herbs. Use it to marinate proteins for a few hours before grilling or roasting.

Ingredients

  • 1/2 teaspoon saffron threads
  • 2 tablespoons warm water
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1/3 cup olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon orange zest
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh cilantro, chopped

Method

  1. Crumble the saffron threads between your fingers into a small bowl, then pour the warm water over them. Let steep until the water turns deep gold and fragrant.

  2. In a medium bowl, whisk together the orange juice, lemon juice, olive oil, garlic, honey, and orange zest.

  3. Stir in the cumin, paprika, salt, and black pepper until the salt and honey dissolve into the liquid.

  4. Pour in the bloomed saffron along with its steeping liquid and whisk to combine evenly.

  5. Stir in the chopped cilantro just before using, or reserve it to add when the marinade goes onto the protein.

  6. Use immediately to marinate chicken, fish, or lamb for 2 to 6 hours in the refrigerator, or store in an airtight jar for up to 5 days.

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    Saffron and Citrus Marinade

    This marinade blends bloomed saffron with fresh orange and lemon juice, garlic, and olive oil for a floral, tangy base that suits chicken, fish, or lamb. Steeping the saffron in warm liquid first draws out its color and aroma before it mingles with the citrus and herbs. Use it to marinate proteins for a few hours before grilling or roasting.

    30 min 16 oz 85 cal

    Ingredients

    • 1/2 teaspoon saffron threads
    • 2 tablespoons warm water
    • 1/2 cup fresh orange juice
    • 1/4 cup fresh lemon juice
    • 1/3 cup olive oil
    • 4 cloves garlic, minced
    • 1 tablespoon honey
    • 1 teaspoon orange zest
    • 1 teaspoon ground cumin
    • 1 teaspoon sweet paprika
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 2 tablespoons fresh cilantro, chopped

    Method

    1. 1

      Crumble the saffron threads between your fingers into a small bowl, then pour the warm water over them. Let steep until the water turns deep gold and fragrant.

    2. 2

      In a medium bowl, whisk together the orange juice, lemon juice, olive oil, garlic, honey, and orange zest.

    3. 3

      Stir in the cumin, paprika, salt, and black pepper until the salt and honey dissolve into the liquid.

    4. 4

      Pour in the bloomed saffron along with its steeping liquid and whisk to combine evenly.

    5. 5

      Stir in the chopped cilantro just before using, or reserve it to add when the marinade goes onto the protein.

    6. 6

      Use immediately to marinate chicken, fish, or lamb for 2 to 6 hours in the refrigerator, or store in an airtight jar for up to 5 days.