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 317 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 317 recipes in total:
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| Noteye (Nutty) Origin: England | Ras el hanout Origin: North Africa | Saudi Baharat Origin: Saudi Arabia |
| Nowmbyls of Muskyls (Mussels in Almond Milk Sauce) Origin: England | Ras Malai Origin: India | Schyconys with the Bruesse (Stewed Chicken) Origin: England |
| Paella Valencia Origin: Spain | Rasabali Origin: India | Shahi Murgh Korma (Royal Chicken Korma) Origin: India |
| Paella Valencia de la Huerta (Traditional Chicken Paella) Origin: Spain | Rechta Origin: Algeria | Shahi Paneer Origin: India |
| Pan-fried Chicken Breasts with Ragout of Saffron Milk Caps Origin: Britain | Reshmi Gosht (Lamb Breast in Aromatic Sauce) Origin: India | Sheer Khurma Origin: Indonesia |
| Pan-fried Sea Bass with Lemon Mash Origin: Britain | Restaurant-style Vegetable Dum Biryani Origin: Britain | Sholeh Zard (Persian Yellow Rice Pudding) Origin: Iran |
| Pangiallo romano (Roman Christmas Cake) Origin: Italy | Rice Pilaf with Avocado Leaf Origin: Fusion | Shrikhand (Sweet Yoghurt with Saffron) Origin: India |
| Pangiallo romano (Roman Christmas Cake) Origin: Vatican City | Rifissa (Chicken and Lentil Stew) Origin: Morocco | Shuwa II Origin: Oman |
| Papyns (Poached Eggs in Golden Sauce) Origin: England | Ris engoulé (Ris Engoule) Origin: France | Sopa de Res (Cuban Beef Stock) Origin: Cuba |
| Pastilla au Poulet (Chicklen Pastilla) Origin: Morocco | Risotto alla Arancia (Risotto with Orange) Origin: Italy | Soul Cakes Origin: Britain |
| Peiouns y Stewed (Stewed Pigeons) Origin: England | Risotto alla Milanese Origin: Italy | Stewed Beeff (Stewed Beef) Origin: England |
| Peri-peri Chicken Origin: South Africa | Risotto allo Zafferano (Saffron Risotto) Origin: Switzerland | Stiw Pysgotwr (Fisherman's Stew) Origin: Welsh |
| Perry of Pesoun (A Dish of Peas) Origin: England | Risotto con Prosciutto e Piselli (Risotto with Ham and Peas) Origin: Italy | Swordfish Steaks with Chermoula Origin: South Africa |
| Persian Jewelled Rice Origin: Iran | Riz Safrané (Saffron Rice) Origin: Seychelles | Syrip for a Capon or Faysant (Sauce for Capon or Pheasant) Origin: England |
| Peson of Almayne (German Peas) Origin: England | Royal Beef Biryani Origin: India | Tagine bal Ghalmi wa Gharraa wa Na'Na' (Lamb Tagine with Courgette and Mint) Origin: Morocco |
| Piezly Mukhat (Chickpea and Onion Stew) Origin: Tajikistan | Rygh in sauce (Ruffe in Sauce) Origin: England | Tagine bel Ghamli wal Barkouk wa Geijlane (Lamb Tagine with Prunes and Sesame Seeds) Origin: Morocco |
| Pilao (Comorian Pilau) Origin: Comoros | Rys Lumbard Stondyne (Sweet Rice and Egg Pudding) Origin: England | Tajine de chameau aux abricots secs (Camel tagine with dried apricots) Origin: Mali |
| Pilao ou Riz au Poulet (Mahoran Chicken Pilau) Origin: Mayotte | Ryse of Flesh (Rice Accompaniment) Origin: England | Tajine de Poulet aux Dattes (Tagine of Chicken with Dates) Origin: Morocco |
| Pilao ou Riz au Poulet (Comorian Chicken Pilau) Origin: Comoros | Sabudana Kheer (Tapioca Pudding with Saffron and Nuts) Origin: India | Tart de Bry (Pounded Cheese Tart) Origin: England |
| Pisca Stoba (Fish Stew) Origin: Puerto Rico | Sabzi Polo ba Mahi (Fried Fish with Saffron and Herb Rice) Origin: Iran | Tart de ffruyte (A Fruit Pie) Origin: England |
| Pisces Scorpiones Rapulatos (Scorpion Fish with Turnips in Saffron Sauce) Origin: Roman | Saffron and Fig Risotto Origin: Italy | Tart in Ymbre Day (Amber Day Tart) Origin: England |
| Pisces Scorpiones Rapulatos (Scorpion Fish with Turnips) Origin: Roman | Saffron Black Cardamom Fudge Origin: Pakistan | Three-cornered Leek Kookoo Sabzi (Seasoned Vegetable Frittata with Three-cornered Leeks) Origin: Fusion |
| Poivre Jaunet Origin: France | Saffron Bread Origin: England | To bake an Olyve-Pye Origin: Britain |
| Pork and Beans Origin: American | Saffron Broth Origin: Britain | To make a shorte paest for tart Origin: British |
| Potage of Rice Origin: England | Saffron Chicken Korma with Wholemeal Paratha Origin: India | To Make a Tarte of marigoldes prymroses or couslips Origin: England |
| Poularde à la D'Albufera (Chicken Albufera) Origin: Spain | Saffron Milk Cap Fricassee Origin: Britain | To make Char de Crabb (To make Crabapple Pie) Origin: England |
| Poulet à L'Indienne (Comoran Chicken Curry) Origin: Comoros | Saffron Milk Cap Pâté Origin: Britain | Torta di patate e Funghi selvatici (Wild Mushroom and Potato Cake) Origin: Italy |
| Poullaille farcie (Stuffed Poultry) Origin: France | Saffron Milk Cap, Brie and Thyme Tart Origin: Britain | Tourteletes in fryture (Honey-basted Fig Pastries) Origin: England |
| Pudding de Patates Douces au Safran (Saffron Sweet Potato Pudding) Origin: Chad | Saffron Milk Caps with Cream Origin: Britain | Tourtes parmeriennes (Parmesan Pies) Origin: France |
| Qabooli Rice Origin: Oman | Saffron Mussel Sauce Origin: Britain | Tunisian Vegetable Couscous Origin: Tunisia |
| Quabili Pilau (Lamb and Yellow Rice with Carrots and Raisins) Origin: Afghanistan | Saffron Prawn Both Origin: Britain | Turkish Pilau Origin: British |
| Quick Paella for Two Origin: Britain | Saffron Rice Origin: India | Vegetable Tagine Origin: North Africa |
| Rabbit Pilaf Origin: Uzbekistan | Sauce Rouille (Rouille Sauce) Origin: France | |
| Rapes in Potage (Turnips in Pottage) Origin: England | Sauce Sarcenes Origin: England |
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