These Keto Friendly Decadent Saffron Eggbites Will Make You Feel Like Royalty
Saffron is the most expensive spice on the planet, pound for pound saffron is worth more than gold by weight and that has a lot to do with how its harvested. Saffron can only be harvest by hand, required hundreds of man hours just to produce one pound. Saffron is most widely used in Iran where it has been grown for thousands of years but recent efforts in Spain and Afghanistan have helped to bring down the price and also bring in some much needed economic growth
If you can get your hands on Iranian Saffron than you are very lucky, even with the Iran Deal in place many Iranian exports are not available to western markets. I used Redsaff Afghanistan Saffron instead since the climate is very similar and its a way to support a non narcotic crop in Afghanistan, I like to call it "conflict free Saffron" For this recipe you'll need:
a pinch of Saffron
a pinch of Salt
a pinch of Paprika
The secret to cooking with Saffron is the steep, just like a tea you bring about a cup of water to boil and pour it over saffron that has been lightly pulverized with a mortar and pestle, let that sit for about 5 minutes while you mix the egg, salt and paprika. Pour into your molds and set your instapot to steam for 7 minutes, I do a natural release afterwards in order to get the texture just right. Saffron is an aromatic, you won't get the taste on your tongue like most spices but rather from your nose as you breath in while eating. Enjoy!