1 tsp. saffron threads
2 Tbsp. boiling water
6 med. leeks, white part only, sliced into thin rings
3 med. onions, peeled and chopped
1 pint chicken broth
1/3 tsp. light brown sugar
sprinkle of "pouder douce" or a pinch each of white pepper, cinnamon, and cloves
Soak the saffron in the boiling water until the water is a deep golden color. Place all ingredients in a large pan and cook, uncovered, 6-8 minutes. Drain to serve as a vegetable dish or add more broth to serve as a thick soup. For a brighter golden color, add a drop of yellow food coloring.
The original medieval recipe called for the addition of small birds such as blackbirds or finches, so it would not be inappropriate to add some chicken pieces to the dish -- just make sure they're small enough to cook through in the 6-8 minutes the vegetables will take.
Adapted from: Black, Maggie, The Medieval Cookbook. British Museum Press, 1992. ISBN: 0714105562
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
