FabulousFusionFood's Spice Guide for Saffron 2nd Page
Saffron the dried
stigmas of
Crocus
sativus.
Welcome to the summary page for FabulousFusionFood's Spice guide to Saffron along with all the Saffron containing recipes presented on this site, with 237 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
This page is a continuation of the list of spice recipes including Saffron held on the FabulousFusionFood site. If you are specifically looking for this site's information on Saffron as a spice please navigate to First Page of the Saffron Containing Recipes entry on this site.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
This page is a continuation of the list of spice recipes including Saffron held on the FabulousFusionFood site. If you are specifically looking for this site's information on Saffron as a spice please navigate to First Page of the Saffron Containing Recipes entry on this site.
The alphabetical list of all Saffron recipes on this site follows, (limited to 100 recipes per page). There are 237 recipes in total:
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| Gode Broth (Basic Medieval Broth) Origin: England | Lamb Biryani Origin: India | Pilao (Comorian Pilau) Origin: Comoros |
| Gourdes in Potage (Pottage of Gourd) Origin: England | Leche Lumbard (Lombardy Cream) Origin: England | Pilao ou Riz au Poulet (Mahoran Chicken Pilau) Origin: Mayotte |
| Grewel Forced (Meat Gruel) Origin: England | Lete Lorye (Milk, Lorraine Style) Origin: England | Pilao ou Riz au Poulet (Comorian Chicken Pilau) Origin: Comoros |
| Grima Fish Curry Origin: Kenya | Loseyns in Fysch Day (Lozenge Cakes for Fish Day) Origin: England | Pisca Stoba (Fish Stew) Origin: Puerto Rico |
| Gruel of almanndes (Gruel of Almonds) Origin: England | Lumbardy Tarts Origin: Britain | Pisces Scorpiones Rapulatos (Scorpion Fish with Turnips in Saffron Sauce) Origin: Roman |
| Guisado del Inca (Inca Stew) Origin: Peru | Malpua with Rabri (Indian Pancakes with Saffron and Rosewater Cream) Origin: India | Pisces Scorpiones Rapulatos (Scorpion Fish with Turnips) Origin: Roman |
| Gulab Jamun Origin: India | Mango Falooda Origin: Pakistan | Poivre Jaunet Origin: France |
| Gulab Jamun Cheesecake Origin: India | Medieval Gyngerbrede (Medieval Gingerbread) Origin: England | Pork and Beans Origin: American |
| Halva Origin: Iran | Medieval Simnel Cake Origin: England | Potage of Rice Origin: England |
| Harira Origin: Djibouti | Mologothannie Origin: Sri Lanka | Poularde à la D'Albufera (Chicken Albufera) Origin: Spain |
| Harira Bidaouia Origin: Morocco | Monnchelet (Veal or Mutton Stew with Herbs and Egg Liaison) Origin: England | Poulet à L'Indienne (Comoran Chicken Curry) Origin: Comoros |
| Harira Mauritanienne (Mauritanian Harira) Origin: Mauritania | Moroccan Braised Lamb Origin: Morocco | Poullaille farcie (Stuffed Poultry) Origin: France |
| Hart rows Origin: England | Mortarolo Origin: Italy | Rapes in Potage (Turnips in Pottage) Origin: England |
| Henne in Bokenade (Hen in Sauce) Origin: England | Mortrews (Pounded Meat Custard) Origin: England | Ras el hanout Origin: North Africa |
| Iflaghun Origin: Syria | Mortrews of Fysche (Mortar-paste of Fish) Origin: England | Ras Malai Origin: India |
| In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar is Made Thus) Origin: Roman | Mozambique Prawns Origin: Mozambique | Rasabali Origin: India |
| Ius in copadiis II (Sauce for Choice Cuts II) Origin: Roman | Mughlai Beef Biriani Origin: India | Reshmi Gosht (Lamb Breast in Aromatic Sauce) Origin: India |
| Ius in Murena Assa (Sauce for Grilled Moray Eel) Origin: Roman | Mughlai Lamb Biriani Origin: India | Restaurant-style Vegetable Dum Biryani Origin: Britain |
| Jackfruit Biryani Origin: Britain | Mullet Soup Origin: Cornwall | Rifissa (Chicken and Lentil Stew) Origin: Morocco |
| Jalebis Origin: India | Mushroom Pudding Origin: Britain | Ris engoulé (Ris Engoule) Origin: France |
| Juschell (Thickened Broth with Eggs and Sage) Origin: England | Mushrooms Risotto Origin: Italy | Risotto alla Milanese Origin: Italy |
| Jusshell Enforced Origin: England | Muskels in Bruet (Mussels in Bruet) Origin: England | Risotto allo Zafferano (Saffron Risotto) Origin: Switzerland |
| Kalya de Poulet (Chicken Kalya) Origin: Mauritius | Mutton Roganjosh Origin: India | Royal Beef Biryani Origin: India |
| Kede in Bokenade (Kid Goat in Sauce) Origin: England | Noix de St-Jacques à la crème d’oignons de Roscoff (Scallops with Roscoff Onion Cream) Origin: France | Rygh in sauce (Ruffe in Sauce) Origin: England |
| Keleya Zaara (Tunisian Lamb with Saffron) Origin: Tunisia | Noteye (Nutty) Origin: England | Rys Lumbard Stondyne (Sweet Rice and Egg Pudding) Origin: England |
| Kesar Lassi (Saffron Lassi) Origin: India | Nowmbyls of Muskyls (Mussels in Almond Milk Sauce) Origin: England | Ryse of Flesh (Rice Accompaniment) Origin: England |
| Khoresht-e Zereshk (Barberry, Lamb and Nut Stew) Origin: Iran | Paella Valencia Origin: Spain | Saffron Black Cardamom Fudge Origin: Pakistan |
| Khoreshte Kalal (Lamb Stew with Barberry Sauce) Origin: Iran | Paella Valencia de la Huerta (Traditional Chicken Paella) Origin: Spain | Saffron Broth Origin: Britain |
| Khormya (Spiced Lamb with Yoghurt) Origin: Kazakhstan | Pan-fried Sea Bass with Lemon Mash Origin: Britain | Saffron Chicken Korma with Wholemeal Paratha Origin: India |
| Kookoo Sabzi (Seasoned Savoury Cakes) Origin: North Africa | Papyns (Poached Eggs in Golden Sauce) Origin: England | Saffron Mussel Sauce Origin: Britain |
| Kotmis Satsivi (Roast Chicken with Walnut Sauce) Origin: Georgia | Peiouns y Stewed (Stewed Pigeons) Origin: England | Saffron Prawn Both Origin: Britain |
| Kujja Kulfi (Saffron and Nut Ice Cream) Origin: India | Peri-peri Chicken Origin: South Africa | Saffron Rice Origin: India |
| Kulich (Russian Easter Cake) Origin: Russia | Perry of Pesoun (A Dish of Peas) Origin: England | |
| Lahm Lhalou (Lamb Stew with Prunes) Origin: Algeria | Peson of Almayne (German Peas) Origin: England |
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