PREPARATION TIME: 15 minutes
COOK TIME: 20 minutes
SERVES: 15 people
Prized for it’s distinct flavor and vibrant hue, saffron has been used throughout history as a cure for a variety of ailments and conditions, thanks to its antioxidant and anti-inflammatory properties. We love using it because we find its delicately floral taste to be delicious, and the color it imparts turns even the most ordinary dish into a special treat. In this recipe, we’ve added it to Ziba almonds along with complementary lemon and thyme. These almonds are great as a party snack or added to a grazing board or lunch box.
- 3 Cups raw Ziba Gurbandi or Shakhurbai almonds
- 4 Cups filtered water (for soaking the almonds)
- 2 Tablespoons sea salt
- 4 Tablespoons fresh lemon juice
- ½ teaspoon ground saffron – steeped in 2 Tablespoons hot (but not boiling) water
- 1 Tablespoon olive oil
- 2 Tablespoons fresh thyme leaves
- Cookie sheet/baking tray, lined with parchment
- Silicone spatula
- Take the almonds and soak in the filtered water with the sea salt. Stir to dissolve the salt. Let the almonds soak for 2 – 4 hours (at most, for optimal roasting later).
- Drain the almonds from the water and pat dry.
- Preheat your oven to 325°F.
- In the following order, add the lemon juice, steeped saffron water, olive oil, and thyme to the almonds, and stir well in between the addition of each ingredient.
- Let the almonds sit for a few minutes, then taste an almond and adjust for salt—an extra pinch or two might be more to your liking.
- Spoon the almonds onto the parchment-lined cookie sheet so they don’t overlap, taking care to not include any liquid left in the bowl.
- Roast the almonds in your preheated oven for 10 minutes.
- Take the almonds out of the oven, stir them, and return them to the oven for another 10 minutes.
- Remove the almonds from the oven and let cool on your kitchen counter.
- Store the almonds in an airtight container for up to a month.