Lobster with Saffron Sauce 


¼ tsp Saffron thread  butter, coarsely chopped & Onion 100 gm (½ cup)basmati rice,


  • 01
  • Preheat oven to 100C. Toast saffron on a small oven tray until fragrant (5 minutes). Increase oven to 140C. Melt butter in a small saucepan over low heat, add onion and sauté until tender (3-4 minutes).
  • 02
  • Add rice and saffron, stir to toast and warm through (1-2 minutes), then add little water and let it bubble. Add stock, season to taste, bring to the boil, add bay leaf, cover and transfer to oven. Bake until rice is tender and stock is absorbed (20 minutes), stand for 5 minutes and serve hot with lobster.



Sauteed Shrimp With Garlic and Saffron



  • ¼cup olive oil
  • 3sliced garlic cloves
  • 1 ½pounds peeled shrimp
  • 1teaspoon smoked paprika
  • 1teaspoon ground cumin
  • pinch of saffron
  • Parsley





  1. Put 1/4 cup olive oil in a large skillet over medium-low heat.
  2. Add 3 sliced garlic cloves, and cook until golden.
  3. Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
  4. Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

Bay Scallops Risotto with Saffron 


  • 1tablespoon unsalted butter
  • 1medium-size onion, chopped
  • 1 ½cups Italian arborio rice for risotto
  • ½teaspoon saffron
  • 4 ½cups hot well-seasoned fish stock(approximately)
  • 1pound Peconic or Nantucket Bay scallops
  • Salt and flakes to taste



Heat butter in heavy three-quart saucepan. Add onion and sauté over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white for five minutes.
Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
When most of the water has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently
Add water, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock.
Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little salt and red pepper flakes; serve at once

Saffron Cake


  1. 1

Preheat the oven to 325°F. Grease and flour an 8 cup Bundt pan.

  1. 2

Warm the milk and stir in the saffron. Set aside to cool. Beat the butter, sugar, salt and vanilla extract with an electric mixer until creamy. Beat in the eggs, one at a time. Alternately stir in the flour and baking powder with the saffron milk. Spoon the batter into the pan.

  1. 3

Bake for about 40 mins. Cool in the pan on a wire rack for 10 mins. Remove from the pan. Cool completely on the wire rack. Sprinkle with powdered sugar.

Pears with Saffron Sweet Sirup



6 Cored Peeled Pears

2 Cups of Sugar

2 Tsp. Crushed Saffron

1 Tsp. Orange Blossom Water

1 Tbsp. Vanilla

6 Cups of Water


Place the pears into a large pot, then add your sugar, saffron, orange blossom water, and vanilla. Then pour your water over the pears, and cook on a medium heat for 1 to 2 hours. You want to cook the pears just long enough so they are soft but not mushy. If you’d like the syrup to be thicker, cook everything but the pears first for about 45 minutes, then add your pears.

Enjoy with some vanilla ice cream.