1. Saffron threads (10–25, plus extra for garnish)
2. Warm milk (2 tablespoons)
3. Chicken (500 g)
4. Yogurt
5. Garlic
6. Ginger
7. Lemon juice
8. Paprika
9. Black pepper
10. Salt
11. Butter or olive oil (2 tablespoons)
12. Chopped cilantro and toasted almonds (for garnish)

Bloom Saffron: Crush 10–25 saffron threads, then 
soak in 2 tablespoons of warm milk for 10 minutes to 
release their rich aroma and brilliant golden color.

Marinate Chicken: Mix 500 g chicken with yogurt, 
garlic, ginger, lemon juice, paprika, black pepper, salt, 
and the bloomed saffron according to your choice. 
Marinate for at least 30 minutes.

Cook: Sear the chicken in 2 tablespoons butter or olive 
oil over medium heat for 15–20 minutes until golden, 
tender, and fully cooked.

Garnish: Serve hot with chopped cilantro, toasted 
almonds, and a few saffron strands alongside steamed 
rice or warm flatbread.

1. Saffron threads (10–25, plus extra for garnish)
2. Warm vegetable broth (2 tablespoons + 2 cups)
3. Diced carrots (½ cup)
4. Spinach
5. Sweet corn
6. Ginger
7. Garlic
8. Black pepper
9. Fresh parsley and roasted pumpkin seeds (for garnish)

Bloom Saffron: Crush 10–25 saffron threads, then 
soak in 2 tablespoons of warm vegetable broth for 10 
minutes to release their rich aroma and vibrant golden 
color.

Prepare Soup: Simmer 2 cups vegetable broth with ½ 
cup diced carrots, spinach, sweet corn, ginger, garlic, 
black pepper, and the bloomed saffron for 12–15 
minutes until vegetables are tender.

Blend Lightly: Blend half the soup for a creamy texture, 
then return it to the pot and heat gently.

Garnish: Serve hot with fresh parsley, roasted pumpkin 
seeds, black pepper, and a few saffron strands.

1. Saffron threads (15–30, plus extra for garnish)
2. Warm seafood stock (2 tablespoons)
3. Mixed shrimp, scallops, and fish (500 g)
4. Garlic
5. Butter
6. Lemon juice & lemon wedges
7. Black pepper
8. Salt
9. Fresh parsley (for garnish)

Bloom Saffron: Crush 15–30 saffron threads, then soak 
them in 2 tablespoons of warm seafood stock for 10 minutes 
to release their rich aroma and vibrant golden color.

Prepare Seafood: Toss 500 g mixed shrimp, scallops, and 
fish with garlic, butter, lemon juice, black pepper, salt, and 
the bloomed saffron. Marinate for 15 minutes.

Cook: Sauté over medium-high heat for 8–10 minutes until 
the seafood is tender and perfectly cooked.

Garnish: Serve hot with fresh parsley, Simmer tender 
chicken pieces in a rich, spiced saffron gravy until cooked 
through. Serve in a bowl, lavishly garnished with vibrant red 
saffron strands and freshly chopped cilantro.