Persian Saffron Yogurt Marinade

By sadams1001

To enjoy the full effect of this marinade, you must use whole milk yogurt and saffron in thread form, not powder.

Ingredients

• 2 cups plain whole milk yogurt
• 1/2 teaspoon saffron threads
• 1 tablespoon hot water
• 2 medium onions, thinly sliced
• 2 cloves garlic, finely chopped
• 2 strips of orange zest
• 1/2 cup fresh lemon juice
• 2 teaspoons coarse salt (kosher or sea)
• 1 teaspoon freshly ground black pepper

Preparation

Step 1

1. Place the yogurt in a strainer lined with paper towels. Set the strainer over a large bowl and allow the yogurt to drain for 2 hours in the refrigerator. You can save the resulting whey for drinking. (if you're in a hurry, you can omit this step - the marinade will be almost as rich.)

2. Crumble the saffron threads between your thumb and forefinger and place in a small bowl and stir in the saffron mixture and place in a small bowl with the hot water. Let the saffron infuse for 10 minutes.

3. Place the drained yogurt in a bowl and stir in the saffon mixture and the remaining ingredients. The marinade tastes best used within a few hours of making.

Makes 2 cups; enough for 2 cut-up chickens or 2 to 3 pounds of meat.