Sumac Saffron Vodka Cocktail

Ingredients

Serves 2

• 15-20 saffron strands

• 1/2 cup sugar

• 2 green cardamom pods, crushed

• 1/4 cup ground sumac

• 1 cup water

• 1 cup vodka

• 1 cup chilled club soda or sparkling water

• Pomegranate juice (optional)

• Fresh pomegranate seeds for garnish

• Sumac for rim (optional)

Instructions

1. Infuse the Saffron Syrup:

   • Grind the saffron with a tablespoon of sugar into a fine powder using a mortar and pestle.

   • In a small saucepan, combine the powdered saffron, remaining sugar, cardamom pods, and water.

   • Bring to a simmer, stirring until the sugar dissolves.

   • Remove from heat, cover, and let steep for 30 minutes.

   • Strain the syrup into a clean container and let it cool completely.

2. Prepare the Cocktail:

   • Optional: Rim the Glass: Moisten the rim of a cocktail glass with a lime wedge and dip it in a plate of sumac to coat.

   • In a cocktail shaker, combine the saffron syrup, vodka, and a splash of pomegranate juice (optional) for a tart twist.

   • Fill the shaker with ice and shake vigorously until well-chilled.

   • Strain the cocktail into the prepared glass filled with fresh ice.

   • Top with chilled club soda or sparkling water.

   • Garnish with fresh pomegranate seeds and a saffron strand.

Tips:

• For a stronger flavor, increase the steeping time of the saffron syrup.

• Star Anise: A touch of star anise can add a warm, licorice-like flavor to the cocktail.

• Cinnamon: A sprinkle of cinnamon can add a festive, wintery flavor.

Chef Sabrina Tinsley's Brodo d’Agnello allo Zafferano (Rich lamb and saffron broth with sumac laced pasta)

Ingredients

Lamb Saffron Broth

(serves 4-6)

• 2 lbs lamb meat with bone (such as shank or shoulder)

• 1 yellow onion, peel left on and quartered

• 2 stalks celery, cut in half

• 1 large ripe tomato, quartered

• 1 cup dry white wine

• 4 cloves garlic

• Two generous pinches of Villa Jerada saffron threads (or more to taste)

• Salt

Garnish

• 1 carrot, brunoise (fine, uniform dice)

• ¼ fennel bulb, brunoise

• ½ stalk celery, brunoise

Pasta

• 2 eggs

• 1 ¼ cup all-purpose flour

• 2 tsp Villa Jerada sumac

• Pinch of salt

Method

Make the Broth

-pre-heat the oven to 400º

-place lamb, onion, celery and tomato on a roasting pan, sprinkle with salt and roast in the oven for 30-45 minutes or until the lamb and vegetables begin to caramelize (lamb does not need to be cooked, but the caramelization will add a lot of flavor)

-transfer lamb and vegetables to a stock pot, then deglaze the roasting pan with the white wine and loosen the browned bits with a rubber spatula, then pour the wine into the stock pot

-add 1 ½ qts water and the whole garlic cloves to the stock pot, bring to a boil over high heat then reduce to a simmer, add about 2 tsp salt, cover and simmer for 1 ½ to 2 hours or until meat is tender, add additional salt to taste if needed

-while still hot, strain the stock, reserve the lamb meat and discard vegetable solids (or find a different use)

-add saffron threads, allow to infuse for 30 minutes or overnight if possible

-chop lamb meat into small cubes, set aside or refrigerate overnight

Make the Pasta

-in the meantime, make your pasta

-pour flour out onto work surface, preferably wood or marble, make a well in the flour and drop in the eggs, sumac and salt

-with a fork, whisk the eggs and gradually pull in the flour from the borders, equally on all sides, continue this way until the dough becomes stiff enough to work with your hands

-knead the dough and gradually work into a ball adding flour as needed to make a stiff dough

-wrap with plastic and let the dough rest for 30 min before proceeding

-roll out small pieces of dough into long thin ropes

-pinch off pieces of dough the size of mini peas, and curl into mini shells with your thumb on the work surface

-transfer to a tray lined with parchment and allow to dry while you finish the broth (you may also freeze it at this point if making it for a later date, use within 1 week)

Plating

-bring lamb stock to a boil with the brunoise vegetables

-add the pasta (as much or as little as desired), cover and cook until desired tenderness, about 5 minutes

-once the pasta is cooked, add the cubed lamb, heat through and serve immediately, drizzle with Villa Jerada’s Desert Miracle extra virgin olive oil if desired

Rose Onion Pickles

Ingredients

• 1 red onion

• 2 tbsp raisins

• 1 tsp sumac

• 1 tsp rose water or 1 rose bud

• 1/2 cup vinegar

• 2 tsp salt

• 1 tsp sugar

• 1 tbls extra virgin olive oil

Method

1. Thinly slice the onions and scatter them onto a shallow plate. Sprinkle the salt and the sugar. Add the raisins and the rosebuds or rosewater and mix with your hands to ensure the onions are fully coated.

2. Let sit for 5 mins. Add the vinegar and mix again.

3. Let sit for at least an hour at room temperature and add olive oil and garnish with sumac before serving.

Sumac Radish Salad

Ingredients

• Watermelon radish

• Daikon radish

• White radish

• Salt

• Sumac

• Olive oil

• Lemon juice

• Cilantro sprigs

Method

This time the recipe is your intuition. You have carte blanche. You shave some radishes, whisk some good olive oil and lemon. Sprinkle some sumac and salt and the dish is ready. We are adamant about the soigné presentation though.

Grilled Quail with Harissa and Sumac

Harissa Quail:

• 3 tbsp Villa Jerada Harissa
• 1 tsp salt
• 2 tbsp olive oil
• 1/4 cup water
• 1/2 tsp crushed thyme
• 2 quail

Sumac Quail:

• 3 tbsp Sumac
• Half a lemon juiced
• 1 tsp salt
• 3 tbsp olive Oil
• 2 quails

In a bowl mix all ingredients to obtain a marinade. Soak the chicken into the marinade for at least 45 min. Grill (we did a bbq for ours) gently turning often enough to ensure nothing burns or overcooks (depending on the bird) about 7 min on each side or until cooked to your preference. Once cooked serve on a dish with some lemon wedges.