Let me tell you my saffron story. The lovely Evangeline, Adrienne’s globe-trotting daughter, was traveling in Morocco and the ONLY thing her mom requested was to bring back some Moroccan saffron. Regaling her parents with her adventures in the saffron fields outside of Marrakesh only made the request more justified and the desire for the spice more urgent. Some weeks later, just in time for Thanksgiving, Evangeline arrived at Dulles with Adrienne eagerly awaiting the prodigal child. The first thing I asked of her — the very first thing, even before, “How was your flight?” — was “So, did you get the saffron?” Evangeline’s stricken look did not need underscoring with the sad retelling of why no saffron was forthcoming.
In the ensuing weeks, nearly daily references, usually accompanied by a long sigh, to the absent saffron seemed the only way to assuage my grief. Then, on Christmas morning, Evangeline handed me a small, carefully wrapped package. In it, I found a small bottle of precious saffron from those self-same fields of blue outside of Marrakesh.
Way to keep a secret!
A sophisticated, company-dinner variation on the old (one could say ancient) stand-by, these lovely matzoh balls floating in flavor-rich saffron broth can served as a starter for Passover dinner. Expect to pay $20/gram (3 teaspoons) for the high-quality, flavor-packed saffron this recipe begs for. We adapted this recipe from Epicurious. Read More