The idea for this recipe came about as an accident. Sophie had initially written the recipe as having plain almonds spinkled on top of the cooked broccoli and the saffron throughout it...but Xenia misread and understood it as combining the saffron with the almonds instead. The result is nothing short of magical. Incredibly, the almonds take on so much of that delicious saffron flavour and that golden yellow colour is so stunning! Enjoy!
1 g saffron
1 head broccoli, stems removed (use stems for quinoa tahdig recipe)
1. Use a mortar and pestle to grind the saffron to a fine powder. Combine with 2 tablespoons of recently boiled water and stir to combine.
2. Heat a non-stick pan on medium, add the flaked almonds and saffron-water and allow to cook until the water has dissolved, the almonds have crisped up and are starting to turn a lovely golden colour, when you're happy with the look and consistency, set the almonds aside and allow to cool in a single layer.
3. In the same pan, heat a glug of olive oil, once the oil is starting to smoke, add the broccoli and char until it starts to take colour and soften slightly but still has some bite. Scatter with toasted saffron almonds and enjoy!