Arnaud Sion, the creator of Comptoir de Toamasina offers you

1. Iranian Saffron Rice (Chelo)

Ingredients :

• 2 cups of basmati rice
• 1/4 teaspoon of saffron threads
• 4 tablespoons of butter
• 1/4 cup hot water
• Salt

Preparation :

1. Rinse the basmati rice in cold water until the water runs clear.
2. Soak the rice in salted water for 30 minutes, then drain.
3. Crush the saffron threads in a mortar and dissolve them in 1/4 cup hot water.
4. Bring a large pot of salted water to the boil and add the rice. Cook until almost tender (about 5 to 7 minutes).
5. Drain the rice and rinse with cold water to stop the cooking.
6. Melt 2 tablespoons of butter in a heavy-based saucepan. Add a layer of rice to the bottom of the pan.
7. Add the rest of the rice, forming a mound. Pour the saffron mixture over the rice.
8. Cover the pot with a lid lined with a cloth and cook over low heat for 20 to 30 minutes until the rice is tender and fragrant.
9. Melt the remaining 2 tablespoons of butter and pour over the rice before serving.

2. Saffron and Almond Chicken

Ingredients :

• 4 chicken fillets
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 1/2 cup chicken broth
• 1/4 teaspoon saffron, infused in 2 tablespoons hot water
• 1/2 cup heavy cream
• 1/4 cup flaked almonds, toasted
• Salt and pepper
• 2 tablespoons of olive oil

Preparation :

1. Heat the olive oil in a pan and fry the chicken fillets until golden brown on both sides. Remove the chicken and set aside.
2. In the same pan, sauté the onion and garlic until soft.
3. Add the chicken broth and infused saffron. Bring to a boil.
4. Reduce heat and add heavy cream. Mix well.
5. Return the chicken fillets to the pan and simmer for 10 to 15 minutes until the chicken is cooked.
6. Season with salt and pepper, and garnish with the toasted flaked almonds before serving.

3. Saffron Paella

Ingredients :

• 1 cup paella rice
• 1/2 teaspoon of saffron threads
• 2 cups of chicken broth
• 200g peeled shrimp
• 200g mussels
• 1 red pepper, cut into strips
• 1 onion, chopped
• 2 tomatoes, diced
• 2 cloves of garlic, chopped
• 1/2 cup peas
• 3 tablespoons of olive oil
• Salt and pepper

Preparation :

1. Heat the olive oil in a large paella pan and fry the onion and garlic until soft.
2. Add the red pepper and tomatoes, and cook for a few minutes.
3. Add the rice and mix well to coat with the oil.
4. Infuse the saffron in a little hot water and add it to the chicken broth.
5. Pour the saffron broth into the pan and bring to the boil. Reduce the heat and let simmer.
6. Add the shrimp, mussels and peas, and cook until the rice is tender and the seafood is cooked.
7. Season with salt and pepper before serving.

4. Saffron and Pistachio Cake

Ingredients :

• 1/2 teaspoon of saffron threads
• 1/4 cup warm milk
• 1 cup of flour
• 1/2 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon of baking powder
• 1/4 cup chopped pistachios
• 1/4 teaspoon of salt

Preparation :

1. Preheat the oven to 180°C (350°F). Butter a cake mold.
2. Infuse the saffron threads in the hot milk and let sit for 10 minutes.
3. In a bowl, mix the flour, baking powder and salt.
4. In another bowl, beat the butter and sugar until light and fluffy.
5. Add the eggs one by one, beating well after each addition.
6. Add the flour mixture alternately with the saffron milk.
7. Add the chopped pistachios and mix gently.
8. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow to cool before unmolding and serving.