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 266 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 spice-based recipes added to this site.
These recipes, all contain Saffron 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 spice-based recipes added to this site.
These recipes, all contain Saffron 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 266 recipes in total:
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| Rabbit Pilaf Origin: Uzbekistan | Saffron Mussel Sauce Origin: Britain | Tart in Ymbre Day (Amber Day Tart) Origin: England |
| Rapes in Potage (Turnips in Pottage) Origin: England | Saffron Prawn Both Origin: Britain | To bake an Olyve-Pye Origin: Britain |
| Ras el hanout Origin: North Africa | Saffron Rice Origin: India | To Make a Tarte of marigoldes prymroses or couslips Origin: England |
| Ras Malai Origin: India | Sauce Rouille (Rouille Sauce) Origin: France | To make Char de Crabb (To make Crabapple Pie) Origin: England |
| Rasabali Origin: India | Sauce Sarcenes Origin: England | To Make Short Paest for Tarte Origin: Britain |
| Rechta Origin: Algeria | Saudi Baharat Origin: Saudi Arabia | Tourteletes in fryture (Honey-basted Fig Pastries) Origin: England |
| Reshmi Gosht (Lamb Breast in Aromatic Sauce) Origin: India | Schyconys with the Bruesse (Stewed Chicken) Origin: England | Tourtes parmeriennes (Parmesan Pies) Origin: France |
| Restaurant-style Vegetable Dum Biryani Origin: Britain | Shahi Murgh Korma (Royal Chicken Korma) Origin: India | Tunisian Vegetable Couscous Origin: Tunisia |
| Rifissa (Chicken and Lentil Stew) Origin: Morocco | Shahi Paneer Origin: India | Vegetable Tagine Origin: North Africa |
| Ris engoulé (Ris Engoule) Origin: France | Sheer Khurma Origin: Indonesia | Vele in Bokenade (Veal in Sauce) Origin: England |
| Risotto alla Arancia (Risotto with Orange) Origin: Italy | Shrikhand (Sweet Yoghurt with Saffron) Origin: India | Verde Sawse (Green Sauce) Origin: England |
| Risotto alla Milanese Origin: Italy | Sopa de Res (Cuban Beef Stock) Origin: Cuba | Vyande Real (A Royal Dish) Origin: England |
| Risotto allo Zafferano (Saffron Risotto) Origin: Switzerland | Soul Cakes Origin: Britain | Vyolette (Violet Pudding) Origin: England |
| Risotto con Prosciutto e Piselli (Risotto with Ham and Peas) Origin: Italy | Stewed Beeff (Stewed Beef) Origin: England | Wardonys in syryp (Pears in Syrup) Origin: England |
| Royal Beef Biryani Origin: India | Stiw Pysgotwr (Fisherman's Stew) Origin: Welsh | Wastels yfarced (White Bread, Stuffed) Origin: England |
| Rygh in sauce (Ruffe in Sauce) Origin: England | Swordfish Steaks with Chermoula Origin: South Africa | Xalwad (Peanut Halwa) Origin: Somalia |
| Rys Lumbard Stondyne (Sweet Rice and Egg Pudding) Origin: England | Syrip for a Capon or Faysant (Sauce for Capon or Pheasant) Origin: England | Xalwo (Peanut Halwa) Origin: Djibouti |
| Ryse of Flesh (Rice Accompaniment) Origin: England | Tagine bal Ghalmi wa Gharraa wa Na'Na' (Lamb Tagine with Courgette and Mint) Origin: Morocco | Zafrani Mutton Korma Origin: Pakistan |
| Sabudana Kheer (Tapioca Pudding with Saffron and Nuts) Origin: India | Tagine bel Ghamli wal Barkouk wa Geijlane (Lamb Tagine with Prunes and Sesame Seeds) Origin: Morocco | Zarzuela de Mariscos (Seafood Zarzuela) Origin: Spain |
| Saffron Black Cardamom Fudge Origin: Pakistan | Tajine de chameau aux abricots secs (Camel tagine with dried apricots) Origin: Mali | Zereshk Polo Origin: Iran |
| Saffron Broth Origin: Britain | Tart de Bry (Pounded Cheese Tart) Origin: England | Zereshk Polo ba Morgh (Saffron Chicken with Barberry Rice) Origin: Iran |
| Saffron Chicken Korma with Wholemeal Paratha Origin: India | Tart de ffruyte (A Fruit Pie) Origin: England | Zurbiyaan Origin: Yemen |
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