Middle-eastern Saffron Sauce
Serve this beautiful, Naples-yellow yoghurt sauce with all kinds of roasted vegetables. It’s particularly good with aubergine. To roast the aubergine, get your oven good and hot (210ºC – use the Aga roasting oven), slice the aubergine into half inch (2 cm) slices, coat both sides with olive oil, season and roast for about half an hour. The slices will keep for a few days in the fridge.
Alternatively, it goes well with An Exciting Tart of Zhouged Mushrooms, Black Olives and Sage.
Recipe for a middle-eastern saffron sauce
- about fifteen strands of saffron
- 250ml/1 cup Greek yoghurt
- 2 cloves garlic
- 3 tbsp lemon juice (juice of half a very small lemon)
- 4 tbsp olive oil
- Persian blue salt – only because the blue looks amazing scattered over the yellow sauce. Otherwise use ordinary sea salt
- Soak the saffron strands in about four tablespoons of hot water for about ten minutes.
- Add to all the other ingredients.
- Serve, with a little of the startling blue salt scattered over if you have it.