Get the latest Saffron flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/saffron A World of Curries by Dave Dewitt and Arthur Pais. http://www.grouprecipes.com/107408/saffron-rice.html The recipe that I modified from the Toronto Star makes about 4 dozen small cookies, but I baked off 18 first and froze the rest of the dough for late - that turned out to be the right course of action - they're rich so the silver dollar size is perfect! http://www.grouprecipes.com/107324/jeweled-persian-saffron-cookies.html I love this dessert. It’s not too sweet and it has saffron, one of my favorite spices. The trick is to add the right amount of gelatin so that the panna cotta sets but is not overly firm or gummy. I served in miniature glasses for a holiday cocktail party dessert. This can be made 1-2 days in advance, covered tightly with plastic wrap and refrigerated :-) http://www.grouprecipes.com/107279/saffron-panna-cotta.html Serrooda, recipe email- different spin on hummus, note the cooked onions, saffron etc http://www.grouprecipes.com/106605/moroccan-style-hummus.html I hope you like this recipe for Moroccan Cholent (Sabbath stew) because it really is delicious. This recipe is also called Schenna, Hamin(m), or Chamim. dafina. Writings from talmudic times stated that eating hot food on the Sabbath was a good deed. Cholent is a Sabbath dish (a meal in a pot!) that was born out of this observance. It is prepared on Friday prior to sundown and cooked overnight, in a very slow oven (usually the village baker’s oven), and brought home and eaten Saturday for lunch after returning from services. This provided a hot, hearty meal without violating the command­ment against cooking on the Sabbath. When the Sephardic Jews were expelled from Spain in 1492, many fled to northwestern Africa across the Straits of Gibraltar. The hamin was changed, adjusting for local ingredients and then called dafina (covered) in Morocco. Every family seems to have its own version, and when you return from Sabbath serv­ices it’s the first thing you smell upon entering any Sephardic home. Any other favorite vegetables can be added, and the eggs can be removed and eaten at any time. By Sheilah Kaufman http://www.grouprecipes.com/105827/cholent-from-morocco.html Sauteed onion,beef pulses and mix herbs. http://www.grouprecipes.com/103423/persian-herb-soup.html This is another concoction I came up with while trying to figure out what to make for dinner, with no thoughts of something specific to make. It turned out to be a huge success! http://www.grouprecipes.com/102799/chicken-and-saffron-rice-soup.html Cioppino is a tomato-based seafood stew that was created by Italian fishermen in San Francisco around the turn of the century. While today, Dungeness crab is considered a required ingredient, you should use whatever fish you like and what is fresh. http://www.grouprecipes.com/102225/lindys-cioppino.html This recipe comes from Kenya ,Africa its delicious ........ive tried using coconut milk in place of the milk but the mango is delicate flavor it tasted really good so try it any way you want too lol.................enjoy.......... courtesy of Tastes of Kenya http://www.grouprecipes.com/100935/baked-mango-and-rice.html Found this on epicrious.com, cooked it for a dinner party, a 6-course meal; and by the end of everything people were still raving about this salad. the flavors are delicate yet bold, and the textures are prefect! This recipe is gold! http://www.grouprecipes.com/98368/sauted-fennel-with-almonds-raisins-and-saffron.html