Maygu Sabzi (Persian-Style Saffron Shrimp with Leeks & Herbs)

2 teaspoons saffron threads, crushed into powder in a pestle and mortar

4 to 5 tablespoons warm water

2 leeks, whites and tender green parts only, halved, thinly sliced into half-moon shapes and washed well

1 cup herbs of your choice (I use cilantro, leaves and stems; Italian flat-leaf parsley, leaves only; and mint, leaves only)

3 tablespoons olive oil

1 pound shrimp, shell on, deveined, and washed

2 tablespoons unsalted butter

sea salt, to taste

Directions at food52.com

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