Saffron-Spiced Broth

Saffron-Spiced Broth

Golden broth infused with saffron threads and warm spices for sipping or simmering.

Total 40 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This fragrant broth steeps saffron with cumin, cinnamon, and fresh ginger for a warming, aromatic base. Serve it as a light starter or use it to poach vegetables, rice, or seafood. The slow steep draws out saffron's golden color and honeyed, floral notes.

Ingredients

  • 4 cups vegetable stock
  • 1/4 teaspoon saffron threads
  • 1 tablespoon fresh ginger, thinly sliced
  • 2 cloves garlic, smashed
  • 1 cinnamon stick
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 small shallot, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh cilantro, chopped, for garnish

Method

  1. In a small bowl, crumble the saffron threads and cover with 2 tablespoons of warm water. Let steep while you prepare the other ingredients.

  2. Heat the olive oil in a 6-quart saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3 minutes.

  3. Add the ginger, garlic, cinnamon stick, cumin, and turmeric. Stir constantly and toast until fragrant, about 1 minute.

  4. Pour in the vegetable stock and the saffron with its steeping liquid. Stir in the salt.

  5. Bring the broth to a gentle simmer, then reduce heat to low and simmer uncovered to let the flavors infuse, about 25 minutes.

  6. Remove from heat and strain the broth through a fine-mesh sieve into a clean pot or pitcher, discarding the solids.

  7. Stir in the lemon juice and taste, adjusting salt as needed.

  8. Ladle the hot broth into cups or bowls and garnish with chopped cilantro before serving.

Rate this recipe

★ 4.7 (1)

Saffron-Spiced Broth

This fragrant broth steeps saffron with cumin, cinnamon, and fresh ginger for a warming, aromatic base. Serve it as a light starter or use it to poach vegetables, rice, or seafood. The slow steep draws out saffron's golden color and honeyed, floral notes.

40 min 16 oz 65 cal

Ingredients

  • 4 cups vegetable stock
  • 1/4 teaspoon saffron threads
  • 1 tablespoon fresh ginger, thinly sliced
  • 2 cloves garlic, smashed
  • 1 cinnamon stick
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 small shallot, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh cilantro, chopped, for garnish

Method

  1. 1

    In a small bowl, crumble the saffron threads and cover with 2 tablespoons of warm water. Let steep while you prepare the other ingredients.

  2. 2

    Heat the olive oil in a 6-quart saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3 minutes.

  3. 3

    Add the ginger, garlic, cinnamon stick, cumin, and turmeric. Stir constantly and toast until fragrant, about 1 minute.

  4. 4

    Pour in the vegetable stock and the saffron with its steeping liquid. Stir in the salt.

  5. 5

    Bring the broth to a gentle simmer, then reduce heat to low and simmer uncovered to let the flavors infuse, about 25 minutes.

  6. 6

    Remove from heat and strain the broth through a fine-mesh sieve into a clean pot or pitcher, discarding the solids.

  7. 7

    Stir in the lemon juice and taste, adjusting salt as needed.

  8. 8

    Ladle the hot broth into cups or bowls and garnish with chopped cilantro before serving.