The process of creating shades from onion Red (pīāzī), ruby red (arusak) and chickpeas (noḵodī) employs the same technique used for obtaining dyes from yellow and red safflower extracts to create different several shades from yellow to red. Chickpeas (noḵodī): Start by taking 5g of safflower petals and grinding them thoroughly with a pestle and mortar or an electric blender. Transfer the ground petals to a muslin cloth, tightly closing it to form a sac. Wash the sac with cold water until all the yellow colorant is extracted. To check, moisten a piece of white cloth with the dye releasing from the sac. If a yellow stain appears, continue the washing process. Conversely, if a red stain is observed, the washing process is complete. Collect the yellow safflower extract for dyeing chickpeas (noḵodī) paper. Ruby red (arusak): After extracting all yellow safflower, then thoroughly squeeze the washed safflower in the sac. Next, transfer the safflower to a mortar and rub it with your fingers. Add 1–2g of alkaline ash to the mortar (the ratio of ground safflower to alkaline ash is approximately 5:1), grinding them together slowly until the red colorant appears. Transfer the mixture back to the muslin sac. Use a pipette to slowly pour warm water over the sac until the safflower dye is extracted. Separate the first superior extract from the second and the last, resulting in three different shades. Pour a small amount of lemon juice about 10 ml. into the red safflower dye. Add lemomn juice gradually as needed. To obtain an red ruby (arusak), one-time soaking the paper is sufficient provided the dye concentration is consistent enough. Dip the paper in the mixture and immediately take it out. Let it dry in the shade. Red (pīāzī): To obtain onion red (piazi) two soakings in the red safflower dye bath is nessary. After the dyebath, take out the paper and let it dry in the shade.

Experiment: The process of creating shades from onion red (pīāzī), ruby red (arusak), and chickpeas (noḵodī) employs the same technique used for obtaining dyes from yellow and red safflower extracts to create different shades from yellow to red.

Chickpeas (noḵodī): Begin by taking 5g of safflower petals and grind them thoroughly with a pestle and mortar or an electric blender. Transfer the ground petals to a muslin cloth, tightly closing it to form a sac. Wash the sac with cold water until all the yellow colorant is extracted. To check, moisten a piece of white cloth with the dye releasing from the sac. If a yellow stain appears, continue the washing process. Conversely, if a red stain is observed, the washing process is complete. Collect the yellow safflower extract for dyeing chickpeas (noḵodī) paper.

Ruby red (arusak): After extracting all yellow safflower, thoroughly squeeze the washed safflower in the sac. Next, transfer the safflower to a mortar and rub it with your fingers. Add 1–2g of alkaline ash to the mortar (the ratio of ground safflower to alkaline ash is approximately 5:1), grinding them together slowly until the red colorant appears. Transfer the mixture back to the muslin sac. Use a pipette to slowly pour warm water over the sac until the safflower dye is extracted. Separate the first superior extract from the second and the last, resulting in three different shades. Pour a small amount of lemon juice, about 10 ml, into the red safflower dye. Add lemon juice gradually as needed. To obtain red ruby (arusak), one-time soaking of the paper is sufficient provided the dye concentration is consistent enough. Dip the paper in the mixture and immediately take it out. Let it dry in the shade.

Red (pīāzī): To obtain onion red (piazi), two soakings in the red safflower dye bath are necessary. After the dyebath, take out the paper and let it dry in the shade.