1 cup dry lentils
4 cups water
2 tablespoons ginger puree
1/2 teaspoon turmeric
1 teaspoon ground cumin
2 scallions, chopped

1. Combine lentils and water and bring to a boil. Reduce heat to a simmer and cook covered until lentils are tender.
2. Drain remaining water and stir in ginger, turmeric, cumin and scallions. Return to the heat and cook until the rest of the liquid has evaporated.

Makes 4 servings

2 teaspoons olive oil
6 threads saffron
1/4 teaspoon turmeric
1 red chili, chopped
3 cloves garlic, minced
1 tablespoon ginger puree
1 boneless, skinless chicken breast, sliced
1/4 cup chicken broth
1/2 cup coconut milk
1/4 cup jasmine rice
1 tablespoon fresh cilantro, chopped

1. Heat a large skillet over medium heat and add the olive oil, saffron, turmeric, chili, garlic and ginger. Fry for about a minute, then add the chicken.
2. Cook the chicken until it is no longer pink, then add the chicken broth, coconut milk and rice. Cook uncovered until the rice is tender and most of the liquid has been absorbed. Garnish with cilantro to serve.

Makes 2 servings

I've been trying to resist the urge to waste any more saffron before I can pop online and figure out what I'm actually supposed to be doing with it, but I couldn't help myself. I threw together a quick Chicken Curry with a few threads of saffron thrown in. I'd like to think that the saffron did something, but the color is basically overshadowed by the turmeric and I didn't really notice a flavor change, so it probably did nothing whatsoever. It was still a nice curry regardless and a very low maintenance dish.

To accompany the curry I made Ginger Lentils, which is little more than ginger and lentils. They were a little overpowering at first and perhaps even moreso to people around you an hour later. I think if I had cooked them longer and creamed them with a bit of coconut milk it would've came together a bit better.