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 259 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 259 recipes in total:
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| Restaurant-style Vegetable Dum Biryani Origin: Britain | Saudi Baharat Origin: Saudi Arabia | To make Char de Crabb (To make Crabapple Pie) Origin: England |
| Rifissa (Chicken and Lentil Stew) Origin: Morocco | Schyconys with the Bruesse (Stewed Chicken) Origin: England | To Make Short Paest for Tarte Origin: Britain |
| Ris engoulé (Ris Engoule) Origin: France | Shahi Murgh Korma (Royal Chicken Korma) Origin: India | Tourteletes in fryture (Honey-basted Fig Pastries) Origin: England |
| Risotto alla Arancia (Risotto with Orange) Origin: Italy | Shahi Paneer Origin: India | Tourtes parmeriennes (Parmesan Pies) Origin: France |
| Risotto alla Milanese Origin: Italy | Sheer Khurma Origin: Indonesia | Tunisian Vegetable Couscous Origin: Tunisia |
| Risotto allo Zafferano (Saffron Risotto) Origin: Switzerland | Shrikhand (Sweet Yoghurt with Saffron) Origin: India | Vegetable Tagine Origin: North Africa |
| Risotto con Prosciutto e Piselli (Risotto with Ham and Peas) Origin: Italy | Sopa de Res (Cuban Beef Stock) Origin: Cuba | Vele in Bokenade (Veal in Sauce) Origin: England |
| Royal Beef Biryani Origin: India | Soul Cakes Origin: Britain | Verde Sawse (Green Sauce) Origin: England |
| Rygh in sauce (Ruffe in Sauce) Origin: England | Stewed Beeff (Stewed Beef) Origin: England | Vyande Real (A Royal Dish) Origin: England |
| Rys Lumbard Stondyne (Sweet Rice and Egg Pudding) Origin: England | Stiw Pysgotwr (Fisherman's Stew) Origin: Welsh | Vyolette (Violet Pudding) Origin: England |
| Ryse of Flesh (Rice Accompaniment) Origin: England | Swordfish Steaks with Chermoula Origin: South Africa | Wardonys in syryp (Pears in Syrup) Origin: England |
| Sabudana Kheer (Tapioca Pudding with Saffron and Nuts) Origin: India | Syrip for a Capon or Faysant (Sauce for Capon or Pheasant) Origin: England | Wastels yfarced (White Bread, Stuffed) Origin: England |
| Saffron Black Cardamom Fudge Origin: Pakistan | Tagine bal Ghalmi wa Gharraa wa Na'Na' (Lamb Tagine with Courgette and Mint) Origin: Morocco | Xalwad (Peanut Halwa) Origin: Somalia |
| Saffron Broth Origin: Britain | Tagine bel Ghamli wal Barkouk wa Geijlane (Lamb Tagine with Prunes and Sesame Seeds) Origin: Morocco | Xalwo (Peanut Halwa) Origin: Djibouti |
| Saffron Chicken Korma with Wholemeal Paratha Origin: India | Tajine de chameau aux abricots secs (Camel tagine with dried apricots) Origin: Mali | Zafrani Mutton Korma Origin: Pakistan |
| Saffron Mussel Sauce Origin: Britain | Tart de Bry (Pounded Cheese Tart) Origin: England | Zarzuela de Mariscos (Seafood Zarzuela) Origin: Spain |
| Saffron Prawn Both Origin: Britain | Tart de ffruyte (A Fruit Pie) Origin: England | Zereshk Polo Origin: Iran |
| Saffron Rice Origin: India | Tart in Ymbre Day (Amber Day Tart) Origin: England | Zereshk Polo ba Morgh (Saffron Chicken with Barberry Rice) Origin: Iran |
| Sauce Rouille (Rouille Sauce) Origin: France | To bake an Olyve-Pye Origin: Britain | Zurbiyaan Origin: Yemen |
| Sauce Sarcenes Origin: England | To Make a Tarte of marigoldes prymroses or couslips Origin: England |
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