Saffron Yogurt Marinade

Saffron Yogurt Marinade

A golden, fragrant marinade that tenderizes meat while infusing it with floral saffron depth.

Total 18 min Makes 16 oz Calories 68/serving

Dietary

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

Allergens

Dairy

This Persian-inspired marinade blends bloomed saffron with yogurt, onion, and lemon to tenderize chicken, lamb, or beef while building a rich golden color and floral aroma. The lactic acid in the yogurt breaks down proteins gently, keeping grilled or roasted meats juicy. Use it for kebabs, roast chicken, or grilled lamb chops.

Ingredients

  • 1/2 teaspoon saffron threads
  • 2 tablespoons hot water
  • 1 1/2 cups plain whole-milk yogurt
  • 1 small yellow onion, grated and squeezed of excess liquid
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground turmeric

Method

  1. In a small dry skillet over low heat, toast the saffron threads for 30 to 45 seconds, swirling the pan, until fragrant and slightly brittle.

  2. Crumble the toasted saffron into the hot water and let it bloom until the water turns deep gold.

  3. In a medium bowl, whisk together the yogurt, grated onion, olive oil, lemon juice, garlic, salt, pepper, and turmeric.

  4. Pour in the bloomed saffron water and whisk until the marinade is uniformly golden.

  5. Transfer the marinade to a sealed container and refrigerate until ready to use, up to 3 days.

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    Saffron Yogurt Marinade

    This Persian-inspired marinade blends bloomed saffron with yogurt, onion, and lemon to tenderize chicken, lamb, or beef while building a rich golden color and floral aroma. The lactic acid in the yogurt breaks down proteins gently, keeping grilled or roasted meats juicy. Use it for kebabs, roast chicken, or grilled lamb chops.

    18 min 16 oz 68 cal

    Ingredients

    • 1/2 teaspoon saffron threads
    • 2 tablespoons hot water
    • 1 1/2 cups plain whole-milk yogurt
    • 1 small yellow onion, grated and squeezed of excess liquid
    • 3 tablespoons olive oil
    • 2 tablespoons fresh lemon juice
    • 4 cloves garlic, minced
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon ground turmeric

    Method

    1. 1

      In a small dry skillet over low heat, toast the saffron threads for 30 to 45 seconds, swirling the pan, until fragrant and slightly brittle.

    2. 2

      Crumble the toasted saffron into the hot water and let it bloom until the water turns deep gold.

    3. 3

      In a medium bowl, whisk together the yogurt, grated onion, olive oil, lemon juice, garlic, salt, pepper, and turmeric.

    4. 4

      Pour in the bloomed saffron water and whisk until the marinade is uniformly golden.

    5. 5

      Transfer the marinade to a sealed container and refrigerate until ready to use, up to 3 days.