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Recipe For Ja'fariyya

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Recipe for Ja'fariyya. Take a fat, cleaned hen. Cut it up and put it in a pot with salt, an onion, dry coriander, pepper, saffron, vinegar and some murri naqî' and split peeled almonds. Cook it until it is done. Then cover it with beaten egg, much saffron, lavender and Chinese cinnamon. Then remove the fire from under it and put on the pot lid and build a fire (there) until its upper part browns, and keep the bottom from the heat. It is called ja'fariyya because of the quantity of saffron it has. It looks like ja'fari gold [the purest grade of gold]. It is also said that a certain Ja'far invented it and called it by his name.


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