Saffron and Lemons

An epicurean Aladdin's cave, this blog is an eclectic mix of food from the Middle East, Africa and other destinations of an adventurous homecook with incurable culinary wanderlust.

Wednesday, 11 March 2015

Hina-Matsuri Birthday Party: Persian-Japanese popcorn

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Savoury and sweet Persian-Japanese popcorn Wow! Has it really  been TWO years since I updated this blog?! Pretty slack, I know, but i...
1 comment:
Monday, 25 March 2013

Georgian feast 3: Eggplant rolls with walnuts and spices

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  Badrijani  nigvzit : Georgian eggplant rolls with walnuts and spices For my birthday last month, my girlfriends took me to Ca...
Thursday, 28 February 2013

Georgian feast 1: Piquant beef stew (Khalia)

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Scrumptious khalia The real Georgian feast is the stuff of legend. Long tables groaning with food, wine by the litre and witty toastmast...
2 comments:
Monday, 29 October 2012

Rhubarb-hazelnut meringue cake

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  Rhubarb-hazelnut meringue cake I wanted a drop-dead rhubarb dessert to use up the rhubarb left over from making that lovely Pers...
2 comments:
Tuesday, 23 October 2012

Khoresht-e rivas: Persian stew with rhubarb, mint and lemon

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Persian stew with rhubarb, mint and lemon When I was a little girl in Scotland, we lived in a big sandstone house with a huuuge back gar...
1 comment:
Friday, 20 July 2012

The little recipe that could: Sultana, walnut and yogurt salad

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Sultana, walnut & yogurt salad This is shaping up to be my recipe rave of the year. It's a real find! Imagine savory fried ...
4 comments:
Monday, 9 July 2012

Havij polo: Reza's Persian rice with carrots

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Reza's havij polo Persian rice with carrots One of the underground passageways at Tokyo Station hosts an "open-air" market...
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About Me

Saffron
Yokohama, Japan
Sometime in the late 1990s, a friend visiting from Australia brought me a jar of preserved lemons. I'd never heard of them, so they stared out dolefully from the fridge for a year until a desperate Net search for what to do with the things opened the gateway to a world of cooking. That is how exotic scents of the world began to emanate from one shoebox-sized kitchen in downtown Yokohama. These blogs are for N who brought me salty lemons, for G who thinks I should write a cookbook instead of reading them, and for Zanmei, who suggested blogging to begin with.
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