Señor Saffron

My not-at-all-coveted Meal of 2022 goes to and the team at .mx in Chiapas 🇲🇽

A truly special experience, I wrote more about it here: https://senorsaffron.co.uk/meal-of-the-year-2022-tarumba-by-jorge-gordillo

Hats off to Señor Gordillo, it was clear that a lot of heart and hard work went into it all 🙂

My runner-up was .lokanta 🇹🇷, and my honourable mentions are also listed, accompanied by photos.

I made a saffron tres leches cake (following 's recipe for tres leches cake while adding saffron at various points), but this led to me spending days trying to discover the origin of saffron tres leches, Balkan trileçe, and the original tres leches cake itself.

I wrote about it at https://senorsaffron.co.uk/december-2022-saffron-tres-leches-cake, and it took me on a journey both virtual and physical from Nicaragua to Mexico, from Kosovo to Turkey, and from England to India. I was surprised by my findings, and hope you enjoy as much as I did uncovering the mystery of this most moist dessert.

I was invited by @alex_shams to bring Señor Saffron to @son_de_aqui in Oaxaca as part of a @slavsandtatars event for @hacernoche where he would be giving a talk on the cross-cultural culinary connections between the Old and New World. I had an eventful but ultimately enjoyable time, which I wrote about at https://senorsaffron.co.uk/september-2022-senor-saffron-in-mexico. Thanks to everyone who helped organise this event, including Alex, Elise Durbecq, and Francisco Berzufran, and to all who came, made me happy to see you all happy, and I hope to bring Señor Saffron back to Mexico :) 🇲🇽🇮🇷 #persiancuisine #iraniancuisine #mexicanfood #mexicancuisine #persianfood #fusion #fusioncuisine #tahdig #mole #ghormehsabzi #ghormesabzi #fesenjoon

New blog post at https://senorsaffron.co.uk/resolutions about the December markets past, and plans for the future. Was excited to try out the 🦃 Turkey + Barberry Jam + Saffron Masa Sage & Onion Stuffing Xmas Special🎄, hoping to have another special ready for my next outing.

Thanks again to for the brownies (now crowdfunding at http://seedrs.com/modernpersiankitchen) and to for having me, and was very happy to see everyone who came out, either to try Señor Saffron for the first time or to make a repeat visit, and I hope it's not too long before I see you all again :)

🇮🇷🇲🇽

Señor Saffron is back! Was excited to secretly launch my Xmas special 🎄 at on Wednesday: Turkey 🦃 with a Sage & Onion Stuffing made from scratch with corn masa, and Homemade Barberry Jam (jam inspired by 's recipe at https://saffronandmore.com.au/barberry-jam-recipe/). Along with our beloved chicken Mole Joon, we now have a veggie option: Gheimeh Bademjan! 🍆 All served in our unique saffrony, buttery, tados 🥰

We're back this weekend as well, and with a couple of sweet treats: I am a big fan of 's brownies, and if you swing by the Senor Saffron stall you will be able to try their AMAZING Saffron & Rosewater brownie, as well as their limited edition Xmas Pudding brownie which is simply scrumptious 😋

So come on down to the 'Ding for a unique Xmas meal! 🇮🇷🇲🇽

Great 2nd market day at , looking forward to more in future, and happy to meet fellow aficionados of Persian and Mexican cuisine 🇲🇽🇮🇷 Big thanks to my family for helping out today 👨‍👩‍👧‍👦🙂

On Wednesday the 23rd of June, Señor Saffron served food to members of the public. I wrote about it at https://senorsaffron.co.uk/june-2021-part-2-life-in-a-day.

A big thanks to for giving me a spot and for all their help on the day, I hope it's not too long before I return, but lots of work to do first :) And thanks again to for their great work on the logo, it did the job in attracting customers!

Pulled Beef Brisket Gheimeh Tados 🇮🇷
Topped with Takis Fuegos 🇲🇽

Two years ago, on the 6th of June 2019, I flew into Guadalajara. New blog post with some of my food memories: https://senorsaffron.co.uk/june-2021-jalisco-es-mexico

🎵 Everybody knows... his bright red van... 🎵

Señor Saffron has wheels now.

Thank you for the Tacosaurus Rex for my birthday 🦖 And thank you also to for the amazing sweet treats 🙂 After Mole Joon, Joojeh Kabob, and then brownies, we were so full we barely had room for 's amazing saffron tiramisu 😋

Fish Tados, anyone?

First attempt at Sabzi Polo Mahi (Herbed Rice with Fish) Tados, in preparation for Norouz. Norouz, literally "New Day", is the Zoroastrian/Iranian New Year which falls upon the vernal equinox, or the first day of Spring.

The herb mix is equal parts coriander/cilantro, parsley, dill, and chives, and the fish is salmon seared in olive oil and ghee.

First blog post, in which I reveal the secrets and experiments that led to the creation of the Tado, my new love of Deep-Frying in Ghee, and a sneak preview of what's next for Señor Saffron 😉 https://senorsaffron.co.uk/blog-1

Vegetarian Mole Joon v1.0 with Mulled Wine🍷

Here I used jackfruit instead of chicken. Jackfruit pulls apart quite nicely so you'll see it used for vegan pulled pork. For future versions of this recipe, I will add walnut halves and perhaps mushrooms 🍄

I'd bought some red wine which was a bit bland, so I thought with the cold weather 🌨I'd add some Riesling, cinnamon, nutmeg, and 🍊 Orange Blossom Honey 🍯 to turn it into some lovely Mulled Wine 😊

I've now added some cinnamon and red wine to the leftover Mole Joon, smells good 😉

While the stew itself is vegan, I'm still working on making a vegan version of the tados, watch this space!

Juicy Joojeh 🐔🤤

I'd previously made joojeh kabob with chicken breast, but I'd seen some people recommend thigh instead, and I have to say I am a convert! So much juicier, and I basted them with ghee/clarified butter for extra flavour 🧈

Served with lime wedges, Greek yoghurt, grilled tomatoes 🍅 and zereshk/barberries sweetened with a hint of sugar.

Bonus pic: Saffron Milkshake 2.0🥛, now with added double/heavy cream. Creamier = tastier 😋

#サフラン

Saffron & Rosewater Milkshake 🌹🐄🍦😋

Recipe by

#サフラン

"Is that fesenjoon again?", I hear you ask.

No... While it does contain all the ingredients of fesenjoon, I added various imported 🇲🇽 Mexican chiles 🌶 (ancho, chilhuacle negro, guajillo, mulato, and pasilla) along with cocoa powder 🍫 to make...

¡Mole Joon! 🇲🇽 🇮🇷

I also made Crema Mexicana from double/heavy cream and a bit of sour cream, lime juice, and salt, and then decided to add some saffron-infused water to it.

End result? ¡Que rico! 😋

Shout out to if you want to buy Mexican chiles in the UK! 🇬🇧

I saw a great looking Saffron Tiramisu by about a month ago, so I thought I'd start my day by having some of that (check out her page for the recipe!) along with some mulled wine 🍷

Main course: Turmeric Turkey Tados 🦃 (Saffron & Sage Shells) with zereshk/barberry toffee sauce 🍬

Oh, and brussels sprouts and roast potatoes with lots of olive oil and butter and salt because they're delicious 🥔🧈

Then had some more tiramisu for dessert, now with pomegranate and saffron double cream added.

Merry Christmas! 🎄

Building on last week's dessert:
Pistachio Butter
Cream Cheese
Feta
Chopped walnuts
Chopped dates
Rosewater
Lime juice
Saffron double cream
Pomegranate arils
Pomegranate molasses

All in tado shells 🙂🇮🇷😋 A veritable explosion of flavours💥

For Shab-eh Yalda/Winter Solstice it is traditional to have pomegranate and nuts among other foods, so while this isn't exactly traditional, it has some tenuous connection at least 😜