Saffron: simple ideas for Moroccan cooking

In this article we take a close look at saffron: its traditional use in Morocco, how to use it and general precautions.

Saffron (الزعفران)

Taliouine saffron flavours tagines, rice and tea.

How to use: A pinch in cooking, or a little as a light infusion.

Simple ways to cook with saffron

• In a tagine: a pinch with onion and olive oil at the start of cooking.
• Start with a small amount and try saffron in one recipe before making it a habit.
• At family gatherings, saffron can be served with tea or a traditional breakfast.
• Write down the recipe and amount you like so you can repeat the same taste.

How to choose and store saffron

• Always use a clean, dry spoon.
• Buy enough for a few weeks so it stays fresh and fragrant.
• Choose a product with a clear origin and a label showing ingredients, size and date.
• A natural smell and colour are good signs; avoid anything that smells off or looks damp.
• Keep saffron in an airtight container away from light, heat and moisture.

Saffron in Moroccan souks and the attar's shop

• In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.
• Saffron is one of the products Moroccans have known for generations, with ways of using it passed down in families.
• Names vary by region, between Arabic, Amazigh and Darija, but the customs are similar.
• Today the same traditional products come with clear labels and home delivery.

General precautions

• Moderation first; herbs do not replace a varied diet.
• Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
• Patch-test oils and skin products on a small area; avoid the eyes.
• Store cool and dry, out of reach of children.

Note: general, traditional information only, not medical advice; it does not replace a doctor.