Two tips to keep in mind, saffron-wise: First, because counterfeit saffron is everywhere, it’s best to source it from a trusted retailer; give powdered saffron a pass and seek out deep red threads with as little yellowing as possible. Second, for maximal flavor and color, toast the saffron in a dry skillet, then grind it in a mortar and steep it in a tablespoon or two of hot water before adding to the dish.

This Persian specialty is arrestingly gorgeous with its saffron-stained grains and crisp, golden crust. Get the recipe >

Saffron and bone marrow combine in this luxuriously rich northern Italian risotto. Get the recipe >

There’s something magical about cooking with flowers, and this recipe from a restaurant on the Italian-Slovenian border incorporates three sweet-smelling types. Get the recipe >

Because of this comforting recipe, we can no longer fathom making chicken noodle soup without adding a pinch of saffron. Get the recipe >

This regional dish uses the same rice and many of the same techniques as paella—and hinges on whatever wild game birds are in season. Get the recipe >

Homemade aïoli thickens the broth in this satisfying Marsellais stew made with halibut, shrimp, saffron, and white wine. Get the recipe >

There’s no faster route to homemade ice cream than a no-cook base like this one, to which we add saffron and orange bitters for a Mediterranean-inspired treat. Get the recipe >

A layer of lavash between the pot and the rice acts as a barrier to prevent the dried fruits from burning—and adds crunch to this sweet-and-salty dish. Get the recipe >

Saffron and seafood are culinary besties as this saffron-scented bucatini—laden with shrimp, squid, and littleneck clams—goes to show. Get the recipe >

This Azerbaijani plov gets spattered with saffron-infused water to create patches of fragrant yellow rice. Get the recipe >

Lamb shanks turn meltingly soft in this centuries-old Moroccan braise that calls for honey, almonds, and raisins. Get the recipe >

Pay the paella prescriptivists no mind: Chorizo tastes terrific in paella, and it’s as traditional an ingredient as any other. Get the recipe >

Think of Azerbaijani pakhlava as a layered shortbread cookie as opposed to the crackly, ultra-sweet baklava you’re likely better acquainted with. Get the recipe >

Traditionally pigeon is the protein of choice in this spicy, faintly sweet Moroccan pie, but chicken thighs, quail, or Cornish game hens make excellent substitutes. Get the recipe >

In the off chance you have leftover saffron aioli, swoosh it onto sandwiches or serve it alongside  seafood paella. Get the recipe >

Afghan saffron vendor Tahmina Ghaffer loves the way saffron plays with dried sour plums, which can be found at well-stocked Middle Eastern and Asian markets and spice shops. Get the recipe >

We can think of no good reason this decadent Nowruz recipe shouldn’t be made year round. Get the recipe >

Meaning “flowery fruit,” the Indian dessert gulab jamun consists of dairy-enriched spheres bobbing in a rosewater-saffron syrup. Get the recipe >

Saffron rice is the requisite sidekick to this lavish Portuguese lamb roast hailing from vinho verde country. Get the recipe >

When temperatures soar, we crave this cool, creamy vermicelli pudding flavored with saffron and ghee. Get the recipe >

This crumbly, pudding-like confection is studded with nuts and dried fruits and gets its floral kick from saffron steeped in syrup. Get the recipe >