Saffron grading is primarily done through gauging the Crocin (color), Safranal (aroma), and Picrocrocin (flavor) content.  This is mainly done right in the laboratory by the ISO professionals. The higher the number of these three different factors, the higher the quality of saffron.

Are you looking for the best saffron recipe? Here is one of the saffron recipes you can try.


1- Lamb

  • 1 (at least six pounds) leg of lamb, trimmed of the excess fat

  • 1 tablespoon dried, crumbled oregano

  • ¼ cup of olive oil

  • 1 sliced lemon

  • 1 tablespoon finely chopped fresh oregano

  • 8 small sprigs rosemary

  • 1 teaspoon freshly ground black pepper

  • 1 cup of red wine

  • 3 cloves of thinly sliced garlic

  • 2 teaspoons of salt

2- Salsa

  • ½ teaspoon of saffron threads

  • 1 tablespoon of cracked black pepper

  • 1 tablespoon of preserved, diced small lemon

  • 2 cups of olive oil

  • 1 tablespoon of oil-cured olives that are pitted, finely chopped

  • 1 cup of champagne vinegar

Steps of Preparation

How to make the salsa

Bring both the saffron and vinegar to boil for about one minute in the saucepan. Pour right into a blow and then whisk in olive oil to allow it to incorporate and at the same time emulsify. Add pepper, lemon, and olives and set it aside.

Make the lamb by preheating the oven to about five hundred degrees Fahrenheit.

Make eight deep slits into the lamb’s meatiest part. After that, rub the lamb with oregano, oil, salt, and lemon. Tuck both garlic and rosemary into the slits.

In the roasting pan, place the lamb right on it and then roast it until it becomes well browned for about 30 minutes. Heat should be lowered to 350 degrees F and then roast for about ten to fifteen minutes. Alternately, roast it until the instant-read thermometer that is inserted into the thickest part reads 130 to 135 degrees F. Remove the lamb from your oven when it is five degrees shy of the preferred doneness.

The roasting pan should be placed over the high heat and then pour the wine. Scrape up the bottom of your pan until reduced slightly. After that, skim the fat from juices.

Slice the lamb thinly and then transfer it to the warm platter. Pour all the juices right over the lamb. Top with salsa and serve immediately with either white rice or orzo.

You now have the unique tasting Roasted Leg of Lamb with Saffron and Olive Salsa ready to serve.

Source: food network