283 saffron recipes

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

Moroccan-style lamb with honey, saffron, almonds, raisins, and chickpeas braised in a clay pot. A fragrant one-pot main dish with warm spices, served over brown rice or bulgur.

Shawrbat adas majroosha, a silky pureed lentil soup spiced with cumin, coriander, and saffron. A traditional Middle Eastern recipe finished with fresh lemon juice.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

Mutton Curry with a marinade of coriander, almonds, and garlic, slow-cooked with yogurt, saffron, cream, and garam masala. A Mughlai-style Indian curry finished in the oven.

A delicious Alaskan dish made with salmon, chopped onions and juicy tomatoes.

Nothing fancy here, just a scrumptious dish that will satisfy both your hunger and tastebuds.

Dive into the navy with this appetizing soup that can be served on its own or accompany a meal.

If you're looking for a new flavor, this succulent dish made of chicken, clams, sausage and shrimp is perfect for you!

Moroccan simmered chicken with preserved lemon, kalamata olives, saffron, ginger, and turmeric. Marinated overnight, then braised into a glossy golden sauce. Serve over couscous.

Seafood paella simmers quick-cooking brown rice with saffron, sweet red peppers, and garlic, then finishes with shrimp, green peas, and steamed-open mussels. A faster, one-pan take on the Spanish classic.

Skillet chicken paella with boneless chicken breast, long grain rice, saffron, oregano, stewed tomatoes, sweet red pepper, and frozen peas. A weeknight, no-paella-pan version of the Spanish classic. One pan, 40 minutes.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

Slow-roasted pork shoulder rubbed with garlic, sazon, and homemade sofrito, served with Spanish rice and pigeon peas. A Latin-style feast with fork-tender pork, crispy skin, and arroz con gandules on the side.