Greek Table
Free recipe
Charred Saganaki in Saffron Broth
A greek favorite: saganaki in Saffron Broth, cooked low and slow so every layer of flavor has time to settle.
***** 4.9 · 115 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Heat a grill or a heavy grill pan until very hot. Toss the main ingredients with olive oil, salt, and pepper so they take on color without sticking.
- Grill in batches, turning once, until deeply charred at the edges and just cooked through. Resist the urge to move them too soon.
- Build the sauce and finish in Saffron Broth: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the saganaki warm, with plenty of good bread or a simple salad alongside. This makes about 3 servings; leftovers keep well for a day.
More Greek Table
You might also like
Greek Table
Free
Simple Briam with Olives and Capers -- the kind of greek dish that tastes like it took all day but does not.
Greek Table
Members
A greek favorite: spanakopita with Harissa Butter, cooked low and slow so every layer of flavor has time to se...
Greek Table
Members
Our greek kitchen turns fava puree into something special, ready in roughly 88 minutes start to finish.
Greek Table
Members
Slow-Cooked Kolokithokeftedes, the way the greek coast does it -- generous, unfussy, and made for sharing.