Saffron is for the Middle East and is still used commonly in Mediterranean, Asia, and Europe cuisines. But, this worldly spice can also be found in a range of global dishes, from Spanish paella to Greek and Italian, and Indian rice dishes recipes and Swedish saffron buns.
Saffron is the best spice to use it in your dishes that have a significant amount of liquid, like bouillabaisse and risotto and etc. as the simmering process is necessary to unleash the full flavor. First, grind saffron threads into a powder, using a mortar and pestle to break down the flowers, and then add the spice early to the hot water or cooking liquid to bring out the full extent of the color and aromatics contained in the costly herb. A small amount of saffron is valuable, it is not necessary to grind more than a thread.
Here are Some Recipes
Saffron Recipe Ideas
This bouillabaisse recipes include inspired by the Classical and nostalgically French dish served in Marseille city. Like many classic dishes, the “right” way to cook bouillabaisse is an important subject, But this food is very pleasant and tasty for example, serves in two courses: broth first, then the fish. The chefs prepare the food based on the catch of the day, so the ingredients are very important, particularly when it comes to the types of seafood required. Even if you don’t have access to Mediterranean fish, you can still make a beautiful bouillabaisse when you get a nice Mediterranean fish. Can’t find mussels? Double up on clams!
Traditional French seafood stew with oysters, fish, and oysters in fish broth, olive oil, tomatoes, cooked peppers, onions, garlic, saffron thread, and spices
· Good olive oil, as needed
· 4 to 8 thick slices of good bread
· 1 onion, chopped
· 4 cloves garlic, chopped
· 2 celery stalks, trimmed and chopped
· 1 carrot, trimmed and chopped
· 1 medium potato, peeled it, and chopped it
· 1 small bulb fennel, trimmed and chopped
· ¼ teaspoon saffron, optional
· 3 cups lobster or fish stock
· 2 cups tomatoes that cupped, with their juice (canned are ok too)
· Salt and pepper
· 1 to 1 ½ pound chopped boneless fish (Mediterranean fish) and shellfish, preferably a variety
· 8 littleneck clams
· 8 mussels
· 2 sea scallops
· 2 tablespoons Pernod or other pasties, optional
· Chopped fennel fronds, for garnish
· Chopped basil or parsley, for garnish
1. Heat the oven to 400 degrees; brush the bread with olive oil, and bake it on a sheet, turning for once, until become golden and crispy, it’s about 5 minutes. Set aside it.
2. Add some olive oil to a Dutch oven, deep skillet. Cook onions, garlic, celery, carrots, potatoes, fennel, and saffron until glossy. Add stock and tomato and bring to a moderate boil; cook until thick and stew rather than soupy.
3. Lower the heat to a simmer, as you add fish, heat the liquid to bubble gently. Monkfish, striped bass, and squid are fish that might require needs more than minutes, so add them first. About 10 minutes later add clam and mussel. When mollusks open, add the remaining fish. Cut scallops and put it in quarters and place it in the bottom of 4 bowls.
4. Add pasties if you’re using them; taste and adjust seasoning. Ladle that hot broth Sause and fishes over the scallop, Garnish and serve with croutons and rouille if you’re using
In this comforting braise, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes are soft and full of flavor. Most of the work in this one pot dinner in oven, so you can rest or multi task as it cooks. You can Serve it with rice and the pan juices over of it, or with toasted pita (meal), lemony broth. The whole pepper corns tasted like delicious and soften in both and awesome flavor during the cooking process, but if they are too strong for you, leave them out or crack them before cooking. Leftovers until the next day, top of a salad or into a sandwich.
- ½ kg boneless chicken thighs or breast, cut like cubes
- Juice of 1 lemon
- ½ teaspoon of saffron dissolved in 1 teaspoon of warm water
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- Marinate the chicken in a mixture of lemon juice, saffron water, salt, pepper, turmeric and olive oil. (at least 2 hours)
- Set your oven to broil on the highest temperature
- String the chicken onto stainless steel skewers or wooden skewers that have been soaking in ice water overnight (this will prevent the wooden skewers from burning)
- Place the chicken skewers over an oven dish and into the oven.
- Broil one side for 3-5 minutes then remove the oven dish and flip the skewers.
- Broil the second side for another 3-5 minutes, until golden brown and juicy.
- Alternatively, you can grill the skewers over a barbecue for 3-5 minutes on each side, as well.
Paella! These Incredible saffron-infused rice dishes is a most traditional Spanish recipe that comes full loaded with seafood! You don’t need a paella pan to cook paella, any skillet or even a large pot will do, and it’s surprisingly straightforward to make.
If you’ve always wanted paella but were afraid to try it, I can assure you there is no reason to be scared!
If you completely approach it the right way and you will have rice that’s cooked exactly to your taste in saffron-infused, flavor-loaded sauce with all your seafood cooked to perfection.
- Large pinch saffron strands
- 1 vegetable/chicken cut cube, made 600ml
- 3 tbsp. olive oil, plus extra for drizzling
- 125g chorizo, roughly chopped
- 500grm boneless and skinless chicken breasts/thighs or mix it
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 red pepper, deseeded and chopped
- 2 tsp paprika
- 250g Spanish paella rice
- 4 medium tomatoes, roughly chopped
- 75g frozen peas
- 250g prawns that were cooked with shells that were rinsed
- small handful flat-leaf parsley, chopped, to serve
- chopped lemon wedges, to serve
- Stir the saffron strands into the oven and set aside to infuse while you prepare the rest of the paella.
- Heat 1 tbsp. pouring oil into a pan.
- Stir the chicken cubes into the pan and fry over heat for 7-8 mins, when the meat is golden and cooked. Transfer them aside to a bowl and set aside in the oven.
- Another 1 tbsp of olive oil into the pan. Stir in the pepper paprika with the remaining tablespoon of oil and stir fry for a further 1-3 mins. The pan may have a lots of crispy, and brown bits on the bottom, which will all add flavor.
- Return the cooked chicken pieces to the pan, then add more chopped tomatoes. Cook medium heat for 10 minutes. Add peas, prawns, and fried chorizo over the top, and cook for 5-10 mins until the rice is cooked.
- Return the cooked chicken pieces to the pan, then add more chopped tomatoes. Cook medium heat for 10 minutes. Add peas, prawns, and fried chorizo over the top, and cook for 5-10 mins, until the rice is cooked.
- Set aside for 5 mins. Serve it with garnish and
Saffron sponge cake
This saffron cake recipe easy is my go-to for the season!
If you want to serve the saffron milk cake recipe, we need some powdered sugar and redcurrants. But any berries or even whipped cream would be nice! I like this saffron sponge cake in a round form. For many reason, it looks more angelic that way! This saffron cake recipes is best.
- · 2 eggs
- 300 gr caster sugar
- 1,5 gr saffron
- 200 gr butter
- 2 tsp baking powder
- 150 milliliter milk, yogurt
- 380 gr flour
- Powdered sugar for decorating
- Melt butter and let cool for a bit.
- In a big bowl add eggs and sugar and mix until combined.
- Add in crème fraiche, saffron and baking powder and mix until combined. Add it to the melted butter and flour then mix it until you no longer can see any more flour.
- Bake in the preheated oven at 180 °C for around 40-50 minutes or until toothpick inserted comes out clean.
- Leave to cool before removing sides of the baking tin and baking paper.
- Serve with some powdered sugar on top and enjoy
Cardamom Saffron Sponge Cake
Saffron Cake baked with Cardamom and Kesar, with a delicious white chocolate ganache on the top. It’s an Indian fusion Saffron Cardamom Cake.
- ¼ teaspoon saffron threads + ½ tablespoon sugar + 1 tablespoon hot water
- 2 cups (255 g) all-purpose flour
- 2 teaspoons baking powder
- 1¼ teaspoons ground cardamom
- ½ teaspoon salt
- 4 tablespoons at room tempter butter
- 1½ cups (300 g) sugar
- 3 large eggs
- ¾ cup (180 ml) low-fat milk
- ½ cup (120 ml) light olive oil without smelling
- 2 teaspoons pure vanilla extract
- 1 tablespoon sesame seeds
- Fresh whipped cream
- Fresh pomegranate arils
- Butter and flour, for the pan
- Preheat the oven to 350F. Butter and flour a 9-inch round cake pan.
- Use a mortar and pestle (or food processor) to grind the saffron threads and ½ tablespoon sugar together until the saffron is powdered. Add 1 cup warm water and set aside for 5 minutes.
- Whisk together the flour, baking powder, cardamom, and salt in a medium bowl and set aside.
- Use a handheld electric mixer to beat together the butter and sugar in a large bowl. Add eggs and beat the egg until light and fluffy. Beat it in the milk, simple oil, vanilla powder, and saffron liquid (saffron + water).
- Use a spoon to stir the dry ingredients into the wet. Be careful not to over-mix.
- Pour the batter into the prepared pan and bake until golden, and a toothpick inserted inside comes out clean or with just a couple crumbs, about 35 to 45 minutes. After baked for 10 to 12 minutes, sprinkle some sesame seeds on top and continue cooking until the cake is done (grill).
- Let the cake cool an serve it.
Tachin (Persian Saffron Rice)
The humble rice transformed into an epic side! Called Tachin or Tahchin, this dish, Persian Saffron Rice is crunchy on the outside and top and fluffy on the inside the tachin. Here that crust is everything.
- 2 teaspoons kosher salt, plus more
- 2 cups basmati rice
- 2 tablespoons unsalted butter
- cup dried barberries or 1 cup dried tart cherries½
- 1 teaspoon rose water (optional)
- 1 teaspoon saffron threads, finely ground
- Bring pot of waters and boil it then add 2 large palmfuls of salt (about ½ teaspoon). when we are waiting for the water to boil, place rice in a strainer with warm water, swishing rice around it with your hands to get rid of excess starch. Continue to rinse until water from rice runs clear.
- Add rice to. Cook, stirring slowly, until rice begins to rise to the top but still has a slight bite to it, 6–8 minutes. Drain and rinse with cold water.
- Melt butter in a skillet over low heat. Cook all barberries, stirring it often, until it plumped slightly and warmed through then, about 2 minutes. Remove all from heat and stir in rose water.
- Place rack in lower third of oven; preheat to 400°. Combine saffron and 2 Tbsp. hot water in a large bowl. Let it sit for10 minutes to allow saffron to be in and draw out as much color as possible to become red (mellow yellow). Mix in egg, yogurt, and ½ cup oil, and 2 tsp. salt. Add rice to yogurt mixture and toss to make sure every grain is coated.
- Coat a 10″-diameter glass pie dish with oil (glass lets you check on the color from underneath). Add half of rice and use the palms of your hand and compact rice into dish. Scatter half of barberries over and top with remaining rice. Press it down against, this time with more power.
- Cover the dish tightly with foils and bake tahchin until rice on the bottom and around edges is a deep golden-brown, 65–80 minutes. Let it cool for 10 minutes; discard foil. Make Loosen rice around the edges using the point of a something like knife. Place a large plate on top and invert rice onto plate like a cake. Scatter remaining barberries over top.
Swedish Saffron Buns
The yeast rolls that taste sweet, are served during the Christmas and flavored with fascinate saffron and dark-raisins and often likes into ‘Lucia cats’ (lussekatter). The ginger breads are cut in shapes of little men’s and women’s, pigs or hearts, and are often designed with frosting. It is not uncommon for children to help build little houses out of ‘gingerbread dough to celebrate Christmas.
For 10 servings
- 1 cup milk(240 mL)
- ½ cup sugar(100 g)+ 1 tablespoon
- 1 teaspoon saffron thread
- ¼ oz. active dry yeast
- 4 ½ cups all-purpose flour(560 g)
- 1 teaspoon kosher salt
- 1 teaspoon ground cardamom
- 3 large eggs, divided
- ¼ cup sour cream(60 g)
- 6 tablespoons unsalted butter, softened
- raisin, or chocolate chips
- In a small saucepan, combine the milk, 1 tablespoon of sugar, and the saffron threads. Heat over the low heat, stirring to dissolve the sugar. Once the milk is steaming, remove from the heat and let cool to 110˚F (43˚C).
- Sprinkle the sugars over the milk and let bubbles, about to 5 minutes.
- In a large bowl, whisk together the flour, remaining sugar, salt, and cardamom.
- Make well in center of the flour and the milk, 2 eggs, sourer cream, and butter. Combine it, and when the dough starts to come together, use your hands to combine thoroughly.
- Turn the dough out onto a clean surface and knead until the dough is springy, about 5 minutes.
- Place the dough in a large bowl and cover with plastic wrap. Let dough rise in a warm place for 1 hour
- Punch it down all the dough and flip it onto a clean surface.
- Divide it the dough into the 12 equal pieces. Form the piece into a balls about 2 inches (5 cm), then roll it into a cylinder about 12-14 inches (30 cm).
- Swirl all the dough into a (S) shape starting at one end until the middle and then the other end.
- Transfer dough to a parchment paper-lined and put it on baking sheet, let rise for 30 minutes, until doubled in size at least.
- Preheat the oven to 400°F (200°C).
- Beat the remaining egg and brush all over the dough. Place a single raisin or even chocolate chip in the center of the swirls on each end.
- Bake the buns for 10-12 minutes, or until golden brown and cooked through.
Chicken and Corn Soup with Saffron
A rich soup made with roasted chicken, corn kernels, egg noodles, saffron threads, chicken stock, and olive oil. This soup makes for a healthy and easy weekday meal a few days after you make it you should Freeze it before adding the noodles, barley, or rivals; prepare and add those when you reheat the soup.
For the Soup:
- 1 (4- to 5-pound) chickens, cut into 8 pieces cube
- 2 1/2 to 3 quarts water, or as needed
- 1 large onion
- Some 8 to 10 black peppercorns
- 2 teaspoons salt, to taste
- 8 to 10 threads saffron, or 1/4 teaspoon saffron, crushed, optional
- 10 ears corn, or 4 cups frozen corn
- 3 stalks celery, with leaves, diced
- 6 ounces wide egg noodles, packaged egg barley, or rivals, see below
- Salt, to taste, optional
- white pepper
- 2/3 cup fresh parsley, finely chopped
- 2 hard-cooked eggs, chopped
For the Ravels:
- 1/2 teaspoon salt
- 1 pinch white pepper
- 1 large egg
- 3/4 to 1 cup all-purpose flour, as needed
- Gather the ingredients.
- Place chicken in a soup pot with enough water to cover.
- Bring to a boil, reduce heat, and skim foam as it rises to the surface.
- When the foam has subsided, add the onion, peppercorns, salt, and saffron.
- Simmer gently but steadily, partly covered, for about 1 1/2 hours, or until tender.
- Remove the chicken and trim and discard bones, skin, and onion.
- Let the soup cool, then skim the fat from the surface.
- Tear the meat into spoonable pieces and return them to the soup.
- Cut kernels from 4 ears of corn, then grate kernels from the remaining 6 ears, catching all milk and pulp on foil or waxed paper.
- Add whole kernels and grated or pureed corn to the soup, along with celery and noodles, egg barley, or rivels.
- Simmer gently until corn and noodles or rivels are cooked. Add salt + white pepper to incredible taste tastes.
- Stir in parsley and serve, garnishing each portion with chopped hard-cooked eggs.
- Stir salt and pepper into the beaten egg, add 2/3 cup flour and beat.
- Keep adding and beating in flour until the mixture is crumbly but a bit sticky.
- Rub the mixture between your hands or pinch off pea-sized pieces and drop them into simmering soup.
- Cover loosely and let cook for about 15 minutes, or until rivels solidify.
- To make the rivels ahead of time, cook them in lightly salted boiling water or some extra soup stock and then drain and reserve them; reheat in the soup just before it is served