Directions:
- Crush saffron and place in a medium bowl. Pour 1/4 cup boiling water over it and steep for 15 minutes.
- Meanwhile, chop garlic and add a pinch of salt. Mash into a paste with a knife's flat edge or with a mortar and pestle.
- Add bread to saffron water; press to absorb.
- Add egg yolk; stir to combine. Gradually add 1/4 cup oil, drop by drop, stirring constantly, until smooth. Stir in remaining oil in a steady trickle.
- Stir in garlic, cayenne and paprika, and season with salt.
- TO STORE: Refrigerate, covered, for up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3227.31 Kcal (13512 kJ) | ||
| Calories from fat | 3240.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 360.06g | 554% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 80.96mg | 3% | |
| Potassium | 111.71mg | 2% | |
| Total Carbs | 2.96g | 1% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 6.95g | 14% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 45.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 683.49 Kcal (2862 kJ) | ||
| Calories from fat | 686.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.25g | 554% | |
|---|---|---|---|
| Cholesterol | 39.39mg | 62% | |
| Sodium | 17.15mg | 3% | |
| Potassium | 23.66mg | 2% | |
| Total Carbs | 0.63g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.05g | 1% | |
| Protein | 1.47g | 14% | |
| Vitamin C | 0.5mg | 4% | |
| Iron | 0.3mg | 7% | |
| Calcium | 9.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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