112: Saffron Tales

This week on Milk Street Radio,Yasmin Khan gives us a closer look
at Iranian food and her personal journey with it. “I think
saffron probably for me is the most evocative of all Iranian
spices,” says Khan. “It has a very special kind of place in the
Iranian home. I had a really wonderful experience with the woman
whose farm I was visiting, Mehri. She was telling me all these
tales of the different ways that they use saffron. I [had]
recently separated from my partner at the time, and she insisted
that she knew the perfect broken-heart saffron concoction. She
made me a beautiful small glass of warm milk that she infused
with saffron and a little bit of honey. It certainly warmed my
heart.”


We’ll also offer our recipe for quick pork tapas and a tip for
cooking pasta in its sauce. Dr. Aaron Carroll explores the truth
about peanut allergies, Lior Lev Sercarz takes us inside the
world of spices and, as always, Christopher Kimball and Sara
Moulton take your calls.


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