Saffron rice pudding can be found in India and Iran, and probably other saffron-growing countries, too. I'm not going to start any arguments about where it originated because I don't know.

This should take about five minutes. Add the rice, cranberries, pistachios and saffron and cook in the butter for about five minutes. Make sure you stir all the time – the rice should look glossy.

A few minutes before the rice is done, you’ll add seasoned shrimp on top to cook through gently (no rubbery seafood here!). The final touch is a sunny, saffron-scented mayonnaise for dolloping ...

Once well combined, taste and season as needed. Make the saffron rice: Set a medium non-stick pan over medium heat. Add butter and crumble in saffron threads. Once butter starts to sizzle and ...

Cook the rice in a saffron-scented broth ... Be sure to seal the edges. Roll the arancini in flour, then beaten egg, then breadcrumbs. Fry at 170°C until golden brown. Drain on paper towels ...