Saffron Cooking Recipes & Dishes

Cooking with Saffron

In this blog, we teach some delicious European dishes. We love food, and we love teaching all we know. Food is life, and if you like what we do with saffron cooking, leave us a review.

Saffron Threads are a popular condiment for rice in Spain, Iran, India, Pakistan, and other countries. Two examples of saffron rice are the zarzuela fish-seafood stew and Paella Valenciana, a piquant rice-meat preparation. In addition, it is essential in making the French bouillabaisse, a spicy fish stew from Marseilles, and the Italian risotto Alla Milanese.

Swedish-style saffron bun

A Swedish-style saffron bun, traditionally consumed before Christmas
The saffron bun has Swedish and Cornish variants and, in Swedish, is known as Lussekatt (literally “Lucy cat”, after Saint Lucy) or Lussebulle. The latter is a rich yeast dough bun, enhanced with saffron, cinnamon or nutmeg and currants. People eat the buns during Advent, and especially on Saint Lucy’s Day. The saffron “revel buns” were traditionally baked for anniversary feasts (revels) or church dedications in England. Large Premium Persian saffron “tea treat buns” signify Methodist Sunday School outings and activities in the West of Cornwall. Thanks for reading so far; please leave us a review!

In traditional dishes of La Mancha, Spain, the spice is almost ubiquitous. Spanish food is fantastic. We have a great Spanish restaurant in Sydney that we often visit. Spanish Paella is another excellent dish. The Spanish use saffron in Paella too.

European recipes!!

Moroccans use saffron in many salty or sweet-and salty dishes. It is a critical recipe in the chermoula herb mixture that flavours many Moroccan dishes. Due to its high price, people use saffron in cooking for special occasions and in some high-end Moroccan recipes like the pastilla. Other Moroccan dishes cooked with saffron include some types of tajines, kofta (meatballs with tomato), Mqualli (a citron-chicken meal), and Mrouzia (succulent lamb dressed with plums and almonds).
Uzbeks use it in a unique rice-based offering as “wedding plov”. Saffron is also essential in Rice Kebab, the Iranian national dish. The saffron in south Indian cuisine is perhaps best characterised by the eponymous Kesari Bhath – a semolina based dessert from Karnataka. South Asian cuisines also use saffron in biryanis, which are spicy rice-vegetable dishes.