It’s widely acknowledged that the spice saffron is extremely valuable, more expensive than even gold. Every year when I visit my family, my Mom gives me a packet of glorious red saffron threads to bring home and without fail tells me to use them sparingly :).
Today’s Sunday lunch was made with 2 glorious Middle Eastern spices used for centuries, the saffron I’ve mentioned and sumac. Saffron is usually infused in hot water to bring out all its flavors and I used it as a marinade along with olive oil, salt and pepper and a little dried thyme for some roasted chicken thighs.
The red dried spice you can see sprinkled on the steamed rice is sumac. Sumac tastes a little sweet and a little sour (a bit like a lemon) and is really delicious. You can find both saffron and sumac in good supermarkets or Middle Eastern speciality markets.
They both have antioxidant health benefits which make them an excellent addition to your spice collection. Happy Sunday everybody!