Saffron

زعفران / za'farān; azafrán

Flavor and role: The dried stigmas of the crocus flower, the world's most expensive spice, giving a honey-like aroma and golden colour. Steep in 2-3 tbsp of warm water or milk for 10-15 minutes before adding.
Typical dishes and uses: Paella, risotto alla milanese, bouillabaisse, biryani, Persian rice dishes, Moroccan tagine. In this book: paella, biryani and chicken tagine with lemon and olives.
Substitutes: The aroma cannot be replaced. For colour only, a pinch of saffron = ½ tsp turmeric (or ¼ tsp turmeric + ¼ tsp paprika).
Storage: Kept from light and moisture in an airtight container in a cool place, it lasts 2-3 years. It can also be frozen.
Main countries: Iran · Spain
Used in this book: Seafood Paella Chicken Tagine with Lemon and Olives Chicken Biryani Bouillabaisse Seven-Vegetable Couscous Albóndigas in Saffron-Almond Sauce with Picada Marseille Bouillabaisse with Rockfish Broth and Potato Rouille Korean Haemul-tang Bouillabaisse with Gochujang Rouille One-Pan Bouillabaisse Orzo with Saffron Aioli Hyderabadi Chicken Dum Biryani Biryani Chicken Rice Bowl Royal Chicken Machboos with Saffron Rice, Daqoos and Crispy Onions Black Lime Chicken Machboos Paella (Emirati x Spanish)Saffron Lamb Harira with Egg Ribbons Kabsa Chicken Paella Lamb Seven-Vegetable Couscous with Tfaya Ossobuco with Saffron Risotto alla Milanese Prawn-Head Stock Paella with Allioli Crispy Chorizo Paella Bites Spanish Chorizo and Chicken Plov Slow-Braised Lamb Shank Rogan Josh Lamb Tagine with Prunes and Almonds

Updated 2026-10-10