A simple Saffron Recipe

Banker John

1 gallon Zip lock bag
Fill with 1-1/2 cup olive oil
1 large onion cut in pieces
slice 1 garlic bulb (not mince or crushed)
add 1/2 tsp fine ground saffron
squish to mix in the ingredients[p]Cut a top sirloin (2#) into approx 1/2" thick strips (diagonal grain)
Place in zip lock along with marinade. Squish it all around. Place in fridge for 3 days. Squish it all around every 12 hours until ready to cook.[p]When ready to cook, remove zip lock when lighting the Egg to bring the meat toward room temperature. Bring dome temp to 400, place strips on egg. 3 minutes, roll, 3 minutes, roll, close egg & wait 3 minutes.[p] (can also change the cut frm strips to cubes and make Kabobs)[p]Serve with Basmati rice. Top rice with Saffron (boil 3 tbsp H2O and pour into small glass. Add 1/2 tsp crushed/ground saffron, stir and steep for 2 minutes. Place rice in large serving bowl. Pour contents of glass over rice (makes a beautiful yellow topping). Serve with plain yogurt. A nice Ceasar salad goes well too! [p]Enjoy

RayS

Banker John,[p]Thanks, I am always looking for new recipes to try on the BGE. [p]Right now I am making a chile recipe that was posted on this
site a few days back. I am using a slow cooker for the chile. Just put the ingredients together and forget about it for 6 hours. Can't get any easier.[p]RayS

Banker John

RayS,
To make turning the meat easier, try threading the meat on a kabob skewer. When time to turn, just roll the skewer. [p]This is a family favorite, adapted from a 1000 year old middle eastern recipe. (The recipe also gives instructions for making the yogurt)

Unknown

Banker John,
Drawing a blank here, what is saffron?
Seth

char buddy

Seth Howard,[p]A character in a song written by Donovan, circa '68. He was mad about Saffron, but he thought electrical banana was bound to be the very next phase....

Unknown

Seth Howard, see link.

[ul][li]Saffron[/ul]