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Saffron Minted Yogurt
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Grown in plantations such as those south of Marrakech in the Ourika Valley, saffron is a constant ingredient in Moroccan cuisine. Originally collected by Moroccan Jews, it comes from the orange-red stigmas of the crocus flower and is the most expensive of all spices; it takes 154,000 flowers to yield just one kilogramme of saffron. It should be soaked in hot water for ten to 15 minutes before use so that its brilliant gold colour disperses through what you're cooking. Little extras can really liven up a meal; there is something rather nice about peering into different side dishes and spooning them onto your plate to change flavours, smells and temperatures. As raita is to an Indian meal, this wonderful condiment can be to any North African-inspired meal. In fact, for some people trying this sort of menu at home, it's indispensible - even though it's not actually a particularly traditional Moroccan addition.
Typical values per serving:
This recipe was first published in May 2006.