FabulousFusionFood's Spice Guide for Saffron 3rd 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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| Sauce Rouille (Rouille Sauce) Origin: France | Tajine de chameau aux abricots secs (Camel tagine with dried apricots) Origin: Mali | Verde Sawse (Green Sauce) Origin: England |
| Sauce Sarcenes Origin: England | Tart de Bry (Pounded Cheese Tart) Origin: England | Vyande Real (A Royal Dish) Origin: England |
| Schyconys with the Bruesse (Stewed Chicken) Origin: England | Tart de ffruyte (A Fruit Pie) Origin: England | Vyolette (Violet Pudding) Origin: England |
| Shahi Murgh Korma (Royal Chicken Korma) Origin: India | Tart in Ymbre Day (Amber Day Tart) Origin: England | Wardonys in syryp (Pears in Syrup) Origin: England |
| Shahi Paneer Origin: India | To bake an Olyve-Pye Origin: Britain | Wastels yfarced (White Bread, Stuffed) Origin: England |
| Sheer Khurma Origin: Indonesia | To Make a Tarte of marigoldes prymroses or couslips Origin: England | Xalwad (Peanut Halwa) Origin: Somalia |
| Shrikhand (Sweet Yoghurt with Saffron) Origin: India | To make Char de Crabb (To make Crabapple Pie) Origin: England | Xalwo (Peanut Halwa) Origin: Djibouti |
| Sopa de Res (Cuban Beef Stock) Origin: Cuba | To Make Short Paest for Tarte Origin: Britain | Zafrani Mutton Korma Origin: Pakistan |
| Soul Cakes Origin: Britain | Tourteletes in fryture (Honey-basted Fig Pastries) Origin: England | Zarzuela de Mariscos (Seafood Zarzuela) Origin: Spain |
| Stewed Beeff (Stewed Beef) Origin: England | Tourtes parmeriennes (Parmesan Pies) Origin: France | Zereshk Polo Origin: Iran |
| Stiw Pysgotwr (Fisherman's Stew) Origin: Welsh | Tunisian Vegetable Couscous Origin: Tunisia | Zereshk Polo ba Morgh (Saffron Chicken with Barberry Rice) Origin: Iran |
| Swordfish Steaks with Chermoula Origin: South Africa | Vegetable Tagine Origin: North Africa | |
| Syrip for a Capon or Faysant (Sauce for Capon or Pheasant) Origin: England | Vele in Bokenade (Veal in Sauce) Origin: England |
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