Name: Ratatouille with Saffron
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4-6
Ingredients: 5 tablespoons extra-virgin olive oil, plus more as needed; 1 white or yellow onion, chopped; 1 medium-large eggplant (1 pound), cut into ½-inch pieces; 2 tsp Rumi saffron salt; 2 medium zucchini (1 pound), cut into ½-inch pieces; 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces; 3 garlic cloves, chopped; 1 pound cherry tomatoes; 2 teaspoons chopped fresh thyme leaves; 1 tsp saffron threads (about 20 threads); Pinch of red pepper flakes; Freshly ground black pepper; 1 tablespoon apple cider vinegar; ½ cup thinly sliced fresh basil leaves, plus more torn basil for garnish

RECIPES

Ratatouille with Saffron

Table of Contents

The Magic of Ratatouille with Rumi Spice Saffron: A Late Summer Feast

Ratatouille is more than just a way to use up vegetables—it’s a celebration of the season. Late summer is when the produce is at its peak. The eggplants are firm, the tomatoes are bursting with juice, and the peppers are vibrant and sweet. It’s a time to savor the last of the summer bounty before fall sets in. And when you add saffron to the mix, you’re not just making a dish—you’re creating a memory.

Saffron brings warmth to the dish, which is perfect for those cooler late-summer evenings. It’s a reminder that while the season is changing, there’s still so much to enjoy. This ratatouille is comfort food with a twist—a dish that feels familiar but excitingly different, thanks to the saffron.

Saffron is the King of Spices

Let’s talk about saffron. It’s not just any spice; it’s the king, the emperor, the elusive and expensive gold of the culinary world. There’s a reason saffron has been prized for thousands of years—it’s the magic dust that can transform a simple dish into something transcendent. And when it comes to saffron, Rumi Spice is the name you need to know.

Rumi Spice’s saffron isn’t your run-of-the-mill stuff. This saffron is hand-harvested in Afghanistan, grown in the very soil that’s seen empires rise and fall. The saffron from Rumi Spice is deep red, potent, and fragrant—everything saffron should be. It’s not just a spice; it’s a story. It’s a connection to a land rich in history and culture. And when you cook with it, you’re not just making a meal; you’re creating a narrative on your plate.

The Beauty of Ratatouille: A Late Summer Symphony

Now, let’s bring this home with ratatouille, a dish that’s as much a celebration of vegetables as it is a work of art. Picture this: late summer’s bounty of eggplants, zucchini, tomatoes, and peppers, all harmonizing together in a glorious, vibrant mess. Ratatouille isn’t about perfection—it’s about letting the ingredients speak for themselves. It’s about coaxing out the natural sweetness of each vegetable, layer by layer, until you have a dish that’s greater than the sum of its parts.

But here’s the kicker—saffron. When you add Rumi Spice saffron to ratatouille, you’re taking it from a comforting Provençal dish to a Michelin-star level experience. The saffron weaves through the vegetables, infusing them with that unmistakable earthiness and floral aroma that only the finest saffron can provide. It elevates the dish, making each bite an adventure.

Cooking with Rumi Spice Saffron: A Simple Guide

So, how do you cook with saffron? It’s not complicated, but it does require respect. Saffron is powerful, and a little goes a long way. Here’s how you do it:

Bloom the Saffron:

Before adding saffron to your dish, you need to bloom it. This isn’t a step to skip. Take a small pinch of those beautiful Rumi Spice saffron threads—about 20 threads will do—and soak them in a couple of tablespoons of warm water or broth for about 10 minutes. This releases the full flavor and color of the saffron, turning the liquid into a golden elixir.

Add it at the Right Time:

In our ratatouille, you’ll add the bloomed saffron near the end of the cooking process. The heat will help the saffron fully infuse into the dish, but you don’t want to overcook it. Saffron is delicate, and like all good things, it needs a gentle touch.

Let it Shine:

Saffron isn’t a background player; it’s the star. Don’t drown it out with too many other strong flavors. Ratatouille is the perfect canvas because it’s all about balance. The saffron will add depth without overwhelming the freshness of the vegetables.

Ratatouille with Saffron: A Step-by-Step Journey

Now that we’ve covered the basics, let’s dive into how to make this masterpiece. Ratatouille is all about patience. You’re not just tossing vegetables in a pan and calling it a day. No, you’re coaxing out the best in each one. Here’s how you do it, step by step:

Prep Your Vegetables:

Start by cutting your eggplant, zucchini, tomatoes, and peppers into even, bite-sized pieces. This ensures they cook evenly. Sprinkle some salt on the eggplant and let it drain for 20 minutes. This gets rid of the bitterness and keeps it from soaking up too much oil later.

Cook in Stages:

Heat olive oil in a large skillet and start with the eggplant. Get it nice and tender, then set it aside. Do the same with the zucchini. Each vegetable deserves its own moment of glory. You’re building layers of flavor here, so don’t rush it.

Onions and Peppers:

Next, soften your onions and peppers. Let them get nice and sweet before adding the garlic. Garlic always comes in at the end—burnt garlic is the enemy of good food.

Bring it Together with Tomatoes and Saffron:

Now comes the moment of truth. Add your tomatoes, red pepper flakes, thyme, and that beautiful saffron liquid you prepared earlier. Let everything simmer together until the tomatoes break down and the flavors meld into something sublime.

Finish with Fresh Herbs:

Just before serving, stir in fresh basil. It’s the finishing touch that brightens up the dish and adds a final layer of freshness.

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Ratatouille with Saffron

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

30 minutes

Cook Time

45 minutes

This vibrant and flavorful ratatouille is a celebration of late-summer produce, featuring tender eggplant, zucchini, tomatoes, and bell peppers. Elevated with the luxurious addition of Rumi Spice saffron, this dish transforms into a rich and aromatic masterpiece. The saffron weaves through the vegetables, adding a subtle floral depth that perfectly complements the sweetness of the summer vegetables.

This dish is perfect as a main course or a side, served warm with crusty bread. It's a simple yet sophisticated meal that highlights the natural flavors of the season, making it an ideal recipe for those final warm evenings of summer.

Ingredients

5 tablespoons extra-virgin olive oil, plus more as needed
1 white or yellow onion, chopped
1 medium-large eggplant (1 pound), cut into ½-inch pieces
2 tsp Rumi saffron salt
2 medium zucchini (1 pound), cut into ½-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
3 garlic cloves, chopped
1 pound cherry tomatoes
2 teaspoons chopped fresh thyme leaves
1 tsp saffron threads (about 20 threads)
Pinch of red pepper flakes
Freshly ground black pepper
1 tablespoon apple cider vinegar
½ cup thinly sliced fresh basil leaves, plus more torn basil for garnish

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Directions

In a dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the onion, cook for 1-2 minutes, then add the eggplant. Season with 2 tsp saffron salt. Cook, stirring occasionally, for 8-10 minutes until tender.
Add the garlic, stir. Cook for 1-2 minutes.
Add the bell pepper, zucchini, and half the cherry tomatoes and cook for 3-5 minutes, stirring occasionally.
Add thyme, bloomed saffron threads, red pepper flakes, and freshly ground black pepper. Stir. Add apple cider vinegar. Cook for 8-10 minutes until the tomatoes break down and the mixture becomes thick. Add the remaining tomatoes, stir. Remove from heat.
Stir in the fresh basil and adjust seasoning as needed. Garnish with additional torn basil and serve warm, great served with sourdough bread.