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Seafood Paella

This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).

Author: Claudia Roden

Bouillabaisse, Simplified

Author: Victoria Granof

Thai Muslim Style Grilled Chicken

This saffron-based Thai grilled chicken recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand.

Author: Leela Punyaratabandhu

Saffron Rice Pilaf

The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath...

Author: Melissa Roberts

Jeweled Rice

Author: Samin Nosrat

Persian Steamed White Rice (Chelo)

Author: Reyna Simnegar

Quick Chicken and Chorizo Paella

A quick and easy Chicken and Chorizo Paella

Potato Tahdig

People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans. Golden slices of potatoes that are crispy on one side and soft on the...

Author: Shadi HasanzadeNemati

Moroccan Beef Meatball Tagine

Author: Jean Thiel Kelley

Saffron Steamed Plain Basmati Rice

Chelow. The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've...

Author: Najmieh Batmanglij

Russian Easter Bread (Kulich)

A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter...

Poached Cod with Tomato and Saffron

You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

Author: Alison Roman

Risotto alla Milanese

Author: James Beard

Crunchy Baked Saffron Rice With Barberries (Tachin)

If you don't rinse the rice, it will be gummy. If you don't parboil the rice, it'll be dry and tough. If you don't use yogurt, eggs, and oil, it will never get golden and crisp.

Author: Andy Baraghani

Sweet Honey and Saffron Challah

Author: Paula Shoyer

Eggplant and Mushroom Tahcheen

This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.

Author: Yasmin Khan

Saffron Rouille

Author: Paul Grimes

Mussels with Sherry, Saffron, and Paprika

Author: Bon Appétit Test Kitchen

Sumac Baked Fish With Saffron Quinoa

Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.

Author: Najmieh Batmanglij