I'll put it on roasted Yukon gold potatoes, zhush up leftover grilled chicken, and have even used it in a. barbecue sauce vinaigrette.

Cover pan and reduce heat to low.Simmer stew until meat is fork-tender, about 2 hours.. Make the sweet saffron zarda pulao.

Place rice in a fine mesh strainer; rinse under cold water, stirring with your fingers, until water runs clear.In a small bowl, mix saffron and milk.. Heat ghee in a medium saucepan over medium.Add cinnamon stick, star anise, cardamom pods and rice; cook, stirring occasionally, until spices are fragrant, about 2 minutes.

Add almonds, raisins, and pistachios; cook, stirring constantly, until edges of rice become translucent, 2 to 3 minutes.Stir in saffron milk, sugar, and hot water and bring to a boil over high.

Cook until water is level with rice, about 3 minutes.

Cook, undisturbed, until liquid is absorbed, 10 to 12 minutes.vegetable broth.

or water, divided., fresh cilantro, sliced avocado, lime wedges, and warm tortillas, for serving.

Process tomatoes, onion, garlic, oregano, and 1/2 cup vegetable broth in a blender until smooth, about 1 minute.Set tomato mixture aside.. Heat oil in a large Dutch oven over medium.