Saffron Chicken Tagine with Olives & Preserved Lemon
A classic Moroccan saffron chicken tagine with green olives and preserved lemon. Slow-cooked, fragrant, dinner-party ready.
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Recipes
Field notes from a saffron house: Super Negin grading, blooming technique, Herat harvest stories, and the recipes that earn their threads. Start with how to use saffron or go straight to the bottles.
Saffron Mussels in White Wine (20-Minute Dinner)
Saffron mussels with shallot, garlic, white wine, and butter. A 20-minute Mediterranean dinner with crusty bread.
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Bouillabaisse with Saffron & Rouille (Provençal Stew)
Provençal bouillabaisse — saffron seafood stew with rouille toasts. Centerpiece dinner for 4.
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Vegetable Saffron Biryani (Hyderabadi-Style Veg Dum)
Hyderabadi-style vegetable biryani with saffron, mixed vegetables, fried onions, and dum-cooked basmati. Vegetarian and showstopper.
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Khoresh-e Gheymeh: Persian Lamb-Split Pea Stew
Persian khoresh-e gheymeh — lamb stew with yellow split peas, saffron, dried lime, and crispy potato matchsticks on top.
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Khoresh-e Fesenjan: Persian Walnut Pomegranate Stew
Persian khoresh-e fesenjan — slow-simmered walnut and pomegranate stew with chicken or duck. Saffron-finished, served over chelow.
Read article →From reading to tasting
Read enough? Taste it.
Everything in the journal comes back to the same bottles: single-lot Super Negin from Herat, lab-graded, hand-packed in Lynn.
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Start hereStarter Kit — 1 g + 2 g
$45$15.00 / g
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Most lovedThe 2 g Bottle
$35$17.50 / g
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Ships freeThe 3 g Bottle
$50$16.66 / g
ISO 3632 Category I · Free U.S. shipping over $49 · 30-day money-back · Hand-packed in Lynn, MA
The Raihan Letter
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