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
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
Author: Victoria Granof
Author: Jean Thiel Kelley
Author: Reyna Simnegar
Author: Sal Passalacqua
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
Author: Samin Nosrat
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...
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
A quick and easy Chicken and Chorizo Paella
Author: Bobby Flay
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
Author: James Beard
Author: Sheila Lukins
Author: Janet Fletcher
Author: Paula Shoyer
This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.
Author: Yasmin Khan
Author: Clark Frasier
Author: David Kamen
Author: Paul Grimes
Author: Rebecca Katz
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