Yogurt and Saffron Marinade

11:30 am on 4 February 2013


  • 2 cups Greek style yogurt (non-sweetened)
  • ½ tsp saffron threads
  • 1 onion, very finely chopped
  • 2 cloves garlic
  • 1 tsp salt
  • 2 lemons, juice and finely grated zest


Place the yogurt in a bowl. Put the saffron threads in a small cup, pour over 1 tablespoon boiling water and allow the saffron to soak for at least 10 minutes.

Make sure the onion is very finely chopped and add to the yogurt. Crush the garlic with the salt and add to the yogurt with the lemon zest and juice and the soaked saffron. Whisk everything together. This marinade is superb on fish, chicken and lamb.

Makes 2 cups and will keep in the refrigerator for 1-2 weeks.

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