HOME > Chowhound > Home Cooking >
What are you cooking today? Tell us about it

Things to do with Saffron

Janine Jul 31, 2007 07:34 AM

hi all,

I am looking for ideas on recipes that use saffron. I've used it in paella but would like other ideas. Thanks

  1. y
    yogurtsoda Jul 31, 2007 08:43 AM

    here's something iranians do with saffron when serving basmati rice to company: right when you rice finishes cooking, take a couple of threads of saffron in a bowl, add about 1/4 cup boiling water to it, and dissolve the saffron. then take about 1 cup of the cooked rice and mix it so that it takes on the bright orange color and scent. serve all of your (white) basmati on a large serving platter, and sprinkle the orange saffron-inflected rice on top. makes a really nice presentation.

    1. Gooseberry Jul 31, 2007 08:58 AM

      Taken from "The Zuni Cafe", I caramelize onions, garlic, and ad pinch of chilli flakes and saffron each, and use it as a flavour base to pretty much anything - pasta, rice, stews. I even freeze leftovers in an ice cube tray, put them in a ziplock in the freezer, and toss a cube or two in any dish I'm making that could use a little instant depth of flavour.

      1. l
        Louise Jul 31, 2007 05:48 PM

        I believe the mussel soup called Billi Bi uses saffron.

        1. CindyJ Jul 31, 2007 06:02 PM

          Make a risotto Milanese. Serve it alongside a grilled veal chop.

          What time would you like us for dinner...?

          1. Glencora Jul 31, 2007 06:09 PM

            The July Gourmet magazine has a recipe for spaghetti with chorizo and almonds. The spaghetti is broken into two inch pieces and cooked in broth, white wine and saffron, with onion and garlic. Looks interesting.

            1 Reply
            1. re: Glencora
              Gooseberry Aug 1, 2007 04:04 AM

              Very interesting, because I got the saffron-caramelized-onion mix from a Zuni recipe for fideus - basically, a risotto made with broken up pieces of pasta instead of rice. I think it's a southern Italian dish. Thanks for the July gourmet head's up - I'm going to look it up.

            2. m
              mlgb Jul 31, 2007 06:10 PM

              There's a S. Indian dessert made with semolina and saffron, yummy.

              Google on "kesari bhath" or "rava kesari". Lots of variations.

              1. n
                nemo Jul 31, 2007 08:04 PM

                I make a ham, green bean, and yellow potato soup with saffron. Yukon golds, frozen whole baby green beans (check for stems, and maybe snap in half for ease of eating), ham broth if you have a leftover bone to make some. Lots of saffron -- for me, a pinch is maybe closer to half a teaspoon. To make it thicker, remove some of the potatoes, a little broth, puree in a blender, stir back into the soup. I can post specifics, if you need, because I did actually write it down one time!

                I'm stealing Gooseberry's great idea about the ice cube tray/flavor cubes.

                1 Reply
                1. re: nemo
                  Gooseberry Aug 1, 2007 04:02 AM

                  I also do chicken stock ice cubes - I reduce home made, unsalted chicken stock, freeze and then ziplock them, and toss in one or two cubes when making reductions, glazes, etc. It works really well.

                  One word of warning though - you will need an ice cube tray dedicated to savoury items, because even if you first line the ice cube tray in seran wrap, those odours will infuse the ice cube tray with savoury flavours. Not ideal for mojitos and fruit juice!

                2. s
                  sugarbuzz Aug 1, 2007 12:03 AM

                  white chocolate saffron cheesecake

                  Show Hidden Posts