Saffron: A Precious Ingredient in Astypalean Cuisine

Astypalea is a unique Greek island with its own distinct cultural and gastronomic identity. One of the most frequent compliments we hear from our visitors is how satisfied they are with the food and the flavorful treasures of Astypalea.

The enjoyment of good food is an essential part of island life and travel experiences. Every day on Astypalea is a celebration of traditional flavors and unique local products that have passed from generation to generation, dating back to the Neolithic era, and are still cherished in the modern Aegean cuisine. Today, we share with you a traditional Astypalean recipe that combines fresh fish with saffron.

What is Saffron?

The history of saffron, also known as crocus, or -as it is called in Astypalea- zafora, is rooted in Greek mythology and the story of the god Hermes. While practicing with his discus, Hermes accidentally struck and killed his mortal friend Crocus, who fell dead in a lush meadow. Overcome with guilt and sorrow, Hermes bestowed immortality upon his beloved friend in the form of a beautiful purple flower, with three deep red stamens that adorned its heart.

Saffron consists of the stigmas of the flowers of the Crocus sativus plant, belonging to the Iridaceae family. The delicate red stamens, called "crocin," are what impart the characteristic flavor and deep yellow color to dishes. Not only is saffron the oldest known plant-based dye used in antiquity to color fabrics, but it is also the most expensive spice on the planet and a powerful health ally, being one of the best antioxidants.

In Astypalea, locals harvest saffron each year from the island’s mountains, preparing their annual "koumbania," a traditional supply of saffron for every household. At night, groups gather in homes, and while visiting, they separate the stamens from the rest of the flower, split them in small portions, and keep them in glass containers.

 

Saffron holds a prominent place in Astypalean cuisine. At the personalized breakfast service "Grandma's Breakfast" at Kallichoron Art Boutique Hotel, you can enjoy authentic Astypalean dishes made with saffron, as well as the finest ingredients the island's land has to offer.

Astypalean Fish with Saffron Recipe

Ingredients:

• 1 moray eel or grouper
• 2 cups of rice
• 1 onion
• 6-7 cups of water
• ½ dram of saffron
• Vinegar
• Salt and pepper
• 1 cup of olive oil

 

Instructions:

1. Clean the fish. Season it with salt and allow it to drain.
2. In a pot, heat the olive oil, then finely chop the onion and sauté it until golden.
3. In another pot, gently warm the saffron, then grind it into powder.
4. Add vinegar and water to the saffron, then pour the mixture into the pot with the onion.
5. Add more water, place the fish in the pot, season with salt and pepper, and let it cook.
6. Strain the fish, then add rice to the broth to prepare a pilaf. Let it cook and serve.

Enjoy your meal!