Greek Table
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Charred Saganaki in Saffron Broth
A greek favorite: saganaki in Saffron Broth, cooked low and slow so every layer of flavor has time to settle.
***** 4.9 · 115 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Heat a grill or a heavy grill pan until very hot. Toss the main ingredients with olive oil, salt, and pepper so they take on color without sticking.
- Grill in batches, turning once, until deeply charred at the edges and just cooked through. Resist the urge to move them too soon.
- Build the sauce and finish in Saffron Broth: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the saganaki warm, with plenty of good bread or a simple salad alongside. This makes about 3 servings; leftovers keep well for a day.
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