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    Saffron Minted Yogurt

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    Saffron Minted Yogurt

    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.

    • Preparation time: 10 minutes, plus 1 hour resting
    • Total time: 10 minutes, plus 1 hour resting 60 minutes 10 minutes

    Serves: 6


    • 1/8 tsp saffron strands
    • 1 large clove garlic, peeled
    • 500ml Greek yogurt
    • 1 large lemon, juiced
    • 80g mint, leaves only


    1. Infuse the saffron in 4 tbsp very hot water for 10 minutes. Crush the garlic to a purée and stir it into the yogurt along with the saffron, its soaking liquid and lemon juice. Season well with salt and pepper. Chop the mint and stir it into the yogurt. Set aside for an hour before serving to allow the flavours to come together.

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