Amazing and Easy Recipes that can be Made More Delightful with Saffron

Zaran SaffronThere may be hardly anyone on this earth who is not tempted by the amazing colour and aroma of saffron. Just a few of these tiny strands make wonders to dishes, no matter they are sweet or savoury. Saffron is widely used all over the world and is esteemed for its typical yellowish orange colouration and heavenly flavour it offers to the dishes.

Here are some flavourful dishes that can be made still more flavourful with saffron. Choose high quality saffron like Zaran Saffron to ensure ultimate taste and joy.

Saffron Oil and Sesame Wafer Ice Cream

You can make sesame wafer and saffron oil and add them to vanilla ice cream to make the ice cream more delightful.

Ingredient for Sesame Wafer

  • 3 tbsp all-purpose flour
  • ½ cup white and/or black sesame seeds
  • 2 tbsp unsalted butter
  • 1 tbsp honey
  • 2 tbsp sugar
  • ½ tsp kosher salt

Method for Sesame Wafer

Pre-heat oven to 350 degrees. Melt butter over medium flame. Remove from heat and add honey, sugar and salt. Then add flour and sesame seeds. Make dough.

Take the dough in a baking sheet lined with parchment and flatten with a spatula or spoon till it’s not more than ¼” thick. Bake till it becomes golden brown and smells like caramel. This takes around 9 to 11 minutes. Allow to cool on a baking sheet.

Wafers can be made 3 days ahead and stored tightly wrapped at room temperature.

Ingredients for Saffron Oil

  • A big pinch of saffron strands
  • ¼ cup olive oil

Method for Saffron Oil

Take saffron in a small bowl and pour 1 tsp boiling water on it. Allow it to set for 10-12 minutes till it releases its colour. Now add oil and stir.

Ice Cream

Scoop 2 pints of vanilla ice cream in bowls. Break wafer to large pieces. Drizzle ice cream with saffron oil and top with wafer pieces and enjoy.

Poached Cod with Saffron and Tomato


  • 4-5 oz skinless cod fillets
  • A pinch of saffron strands
  • A 14.5-oz can of whole peeled and drained tomatoes
  • 2 tbsp olive oil
  • 1/2 tsp crushed red pepper flakes or 1 tsp Aleppo pepper
  • 2 bay leaves
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup dry white wine


Heat olive oil on a medium flame in a medium-sized skillet. Add Aleppo pepper and garlic and cook. Stir often till fragrant. This will take around 3 minutes.

Crush tomatoes with hands and add to the above mixture. Then add saffron, bay leaves, wine and ½ cup water and bring to a boil. Lower flame and simmer till the flavours meld, i.e. for 5-7 minutes. Add salt and pepper.

Make the flame to medium-low. Season the cod with pepper and salt and place in the skillet. Cover and cook to a bare minimum flame until cod is opaque all through and starts to flake which will again take 5-7 minutes. (Thicker pieces may take longer).

Transfer to bowls and spoon with poaching liquid.

Make these easy yet delightful recipes to enjoy the dash of saffron!