Saffron Chicken or Joojeh Kabab

I guess you can't really call a whole oven roasted chicken a kabab? But this saffron marinade tastes great whether it is on a chicken kabab in Iran or a whole bird (or fish) in my Irish kitchen.
Saffron Chicken or Joojeh Kabab
Marinade for 2 small chickens, 8 kababs or a whole salmon
3 med onions
1 juice of a lemon
1 pinch of saffron
1 Tbs olive oil
1 Tbs salt
1 tsp pepper
My mother-in-law would powder the saffron with sugar, but I'm lazy and have a food processor.
Peal and quarter the onions. Pop into a blender or food processor with the saffron and salt. Blend, stopping to push the onions down from time to time. Add the lemon juice, oil and pepper and blend some more. Marinade the chicken in the fridge for a few hours. *Note if you are using a whole chicken or fish make sure you spread some inside too.
If you made kababs then pop them on the grill and enjoy in no time (or more like 10-12 min). My small Irish chickens cooked covered for 2 1/2 hours at gas mark 9 (500f), but thats because my new oven doesn't get hot. 375f-400f should be fine if your oven is working, but if your chickens are larger then give them more time. The best part about roasting your chicken is that you get eat all the lovely golden juices. We had ours with rice.

Saffron and Wild Mushroom Risotto

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

I really like Risotto, but for some reason my mom does not. So I'm going to challenge her to make risotto, but without a recipe (because she doesn't really use/need them) and just using my photos, to make risotto.
PS. You can use Korean rice, and make any kind of risotto (even Mexican) so don't delay!

Saffron Salmon

I like to bake fish in foil bags. It could just be because I like to gifts. Saffron and fish is not a new idea, Iranians enjoy this dish for New Year. But way wait till New Year? This is a gift I can give myself any day of the week.
Saffron expensive but if you grind first then you only have to use a tiny tiny tiny bit.

Grind a pinch of saffron with a pinch of sugar and salt. (My mother-in-law just uses sugar, but I like to mix it up).
Chop 1/2 of fresh herbs (coriander, parsley and mint).
Zest a lemon, slice half and juice half.
Rub the salmon with saffron, lemon zest and pepper. Fill the foil bag with the fish, herbs and sliced lemon. Add a drop of olive oil and the lemon juice. Fold up the bag. Bake for 15 min at 200c.

Open the foil bag and enjoy with dill rice.