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The International Saffron Festival in Safranbolu, a UNESCO World Heritage-listed town in Türkiye's northern Karabuk province, continued into its second day with culinary workshops, cooking competitions and presentations exploring the use of saffron in different cuisines.
The festival, which runs through Nov. 4, brings together chefs, academics and gastronomy experts to showcase the spice known as "red gold," while highlighting its role in dishes ranging from meat and seafood to pastries and vegetables.
The festival's "Gastronomy Living Lab" program continued at Hidirlik Viewpoint, where participants took part in discussions, practical workshops and culinary competitions.
Sessions focused on saffron's scientific properties and its applications in cooking, with chefs demonstrating techniques for preparing meat, fish, pastries and vegetable dishes.
The program also brought together culinary traditions from Gaziantep, a city in southeastern Türkiye known for its cuisine, and Tabriz in Iran, where participants explored Iranian saffron culture through hands-on demonstrations.
Other workshops examined the relationship between saffron and regional cooking traditions, bringing together flavors from mountainous regions and coastal cuisines.
Alongside the workshops, the festival hosted national team selections organized by the Turkish Cooks Federation and a special young chefs' competition titled "Saffron's Table," giving participants an opportunity to show off their culinary skills.
The International Saffron Festival will wrap up on Nov. 4, with additional activities including saffron harvesting, panel discussions and cooking competitions.
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