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Saffron - I need your best recipe!

SamuelAt Nov 3, 2008 04:19 PM

I was just given a large amount of Saffron by my parents who were in Tunisia where it is abundant. I really look forward to cooking with it, but aside from flavoring rice, I am not sure what to do with it. I would be very happy to get some recipe ideas - especially if you love and cook with Saffron. All ideas welcome. Thanks Chowhounders!

  1. r
    rbluvsfood May 9, 2010 04:37 PM

    Hi Sam. These cookies look wonderful!! Thanks for the idea and posting.

    1. s
      Saucy1 Mar 21, 2009 05:28 AM

      I love saffron too! Lately, I have been using quite a lot of it in making Ina Garten's Chicken Bouillabaise...recipe can be found on Food Network's website or in Ina's Back to Basics cookbook. (a great book, by the way!). The saffron brings a lot to the party..its my favorite new dish of '08. Cheaper than traditional bouillabaise and luxuriously delicious. Lucky you! what a great gift to get from your parents.

      1. m
        michouxxoo Mar 19, 2009 12:36 PM

        I like making a nut masala with 1/2 cup blanched almonds, 1/2 cup raw cashew, 1 cup shelled unsalted pistachios, 1 Tbs. lightly toasted ground green cardamom, and finally 1 tsp. saffron threads. Finely process the nuts, add the cardamom and saffron threads. Keep in an airtight container An aromatic garnish for ice cream or sorbet, Steep in cream for pannacotta or creme brulee, nice in angel food cake, delicious with a little honey in steamed milk!

        1. chicaraleigh Mar 17, 2009 11:28 PM

          SamuelAr -

          How are your saffron experiences going? Do you find that you like the savory or sweet version of the recipes that many have offered? Do you find that you just don't like saffron and want to ship it to me?!? <grin>

          Please report back when you can

          1. j
            JennyHunter Mar 16, 2009 03:25 PM

            I like to use it in a mussel dish. Make a "broth" of white wine, shallots, cream, garlic and saffron. Steam the mussels in the sauce and add a handful fresh spinach. Make sure you have a nice bread to soak up all of the sauce. It's really good.

            1. jeniyo Mar 16, 2009 02:23 PM

              I've been making sauteed fennel with coriander and saffron threads. This is on the holiday issue in gourmet. i've been eating this ever since... great for lunch the next day also.


              I'll steal the couscous idea. sounds yummy with some grilled fish!

              1. j
                jaykayen Mar 13, 2009 06:40 PM

                shrikhand/ice cream/pots de creme

                1. e
                  evergreengirl Mar 13, 2009 06:30 PM

                  Persian Love Cake from Epicurious has a saffron and rose-flower water flavored icing: http://www.epicurious.com/recipes/foo...

                  I haven't made this, but I saw it on another thread and am ready to make it asap!


                  1. Amuse Bouches Mar 13, 2009 02:02 PM

                    Rouille for a bouillabaisse -- basically a saffron garlic aioli. I like either French Soupe de Poissons or the Zuni Cafe's chicken bouillabaisse.


                    1. n
                      normalheightsfoodie Mar 13, 2009 10:28 AM

                      You can add it to paella, risotto, garlic soup.

                      You can also beat it into scrambled eggs. A little bit goes a long way. Do you have powder or theads. I have found that to get the most red out of it, let your saffron dislolve in a few teaspoons of water before you add it to your recipe.

                      2 Replies
                      1. re: normalheightsfoodie
                        SamuelAt Mar 13, 2009 05:03 PM

                        I have threads, so I guess a little goes a long way?

                        1. re: SamuelAt
                          normalheightsfoodie Mar 16, 2009 01:24 PM

                          Threads are better than the powder, it is the real thing. Let them soak in a small amount of water prior to use. A little goes a long way, add more for stronger color.

                      2. p
                        Procrastibaker Mar 13, 2009 10:05 AM

                        Oooh.... and I forgot honey-saffron ice cream! Just find a good recipe for honey-vanilla ice cream and add a pinch of saffron to the warm custard. Beautiful color and delicious.

                        1. r
                          relizabeth Mar 13, 2009 06:53 AM

                          oven, 350F
                          -Olive oil grease a pie tin (or something oven safe), and sprinkle with salt, pepper, and pinch of saffron.
                          - top with top quality ricotta cheese, and salt and pepper top of cheese
                          -bake until golden brown (25min)

                          serve warm saffron cheese with a combo of the following:
                          thinly shaved fennel
                          lemon juice
                          more olive oil

                          2 Replies
                          1. re: relizabeth
                            Procrastibaker Mar 13, 2009 10:06 AM

                            That sounds great-- I am copying it down...

                            1. re: Procrastibaker
                              SamuelAt Mar 13, 2009 05:02 PM

                              As am I! Yum. Thanks!

                          2. p
                            Procrastibaker Mar 12, 2009 05:55 PM

                            I like to make this as a filling for buckwheat crepes:

                            2 shallots, minced
                            2 3-inch pieces of orange zest
                            1 can diced tomatoes
                            2 pinches saffron
                            salt and pepper to taste
                            small log of goat cheese

                            saute shallots; add tomatoes and orange; simmer for 20 min. or until it reduces slightly; add saffron cook a minute or two more; season; place in a baking dish; top with rounds of goat cheese and broil until cheese browns (about 7 minutes, depending on your broiler). Would also just be a great dip for bread. But it's great in crepes and so, so easy!

                            1. chicaraleigh Mar 12, 2009 04:31 PM

                              Paella - technically, it's rice but it's darn good rice. I haven't made it in years but it used to be one of my staples.

                              1. WCchopper Nov 4, 2008 08:58 AM

                                A seafood soup made with a broth infused with fennel and saffron, nice bread, it's delicious!

                                2 Replies
                                1. re: WCchopper
                                  SamuelAt Mar 12, 2009 04:23 PM

                                  Sounds great - thank you!

                                  1. re: WCchopper
                                    fourunder Mar 12, 2009 04:39 PM

                                    I agree. A seafood soup or stew......Bouillabaisse.

                                  2. arifa Nov 4, 2008 08:29 AM

                                    it's not a recipe, but i really enjoy saffron yogurt. i just let grind up some saffron (a few threads) into a little milk or water to release the flavor and color. then i just mix that into some good yogurt along with sugar to taste. it's tasty!

                                    1 Reply
                                    1. re: arifa
                                      TongoRad Nov 4, 2008 10:32 AM

                                      I do that too. Similarly- when I'm feeling like making the effort I also make a saffron pudding (just substitute saffron for vanilla in a vanilla pudding recipe). If you really want to take it another step further just substitute coconut milk for the regular milk in the pudding (saffron/coconut pudding). It's awesome with some shaved chocolate on top.

                                      You can also add it to kheer (be it made of rice, vermicelli or tapioca).

                                      Yeah- I have a lot of saffron on my hands too ;)

                                    2. roxlet Nov 4, 2008 04:39 AM

                                      Basic risotto (I use Marcella Hazan's recipe) calls for saffron, and it is fabulous!

                                      1 Reply
                                      1. re: roxlet
                                        RPMcMurphy Nov 4, 2008 06:05 AM

                                        I second a basic risotto (let the saffron 'bloom' in the preferably homemade-stock) if you want to get crazy, some butter poached shrimp/lobster/langostines on top too (which you can make some quick stock from

                                      2. MMRuth Nov 4, 2008 03:22 AM

                                        Lots of great suggestions here, too:


                                        Edit - also - You might just want to make some saffron rice with it and see how it is. My husband brought me a huge box of saffron from Egypt, and I ended up throwing it out, as it wasn't really saffron.

                                        1. Robin Joy Nov 3, 2008 11:11 PM

                                          Infuse some threads into boiling water prior to making up cous-cous. When cooled and fluffed up fold in: cubed feta, chopped tomatoes, cucumber, scallions, parsley, lemon juice, olive oil. This makes a wonderful cold side dish. Actually I've just started using deli-counter tubs of sun-dried toms and grilled or roasted peppers stirred into cous-cous with their juices and some feta. It's lovely.

                                          1 Reply
                                          1. re: Robin Joy
                                            SamuelAt Nov 4, 2008 08:18 AM

                                            Sounds delicious. I will try that. Thanks!

                                          2. sarah galvin Nov 3, 2008 08:50 PM

                                            I have been making French Butter Cookies and added crushed saffron threads and scraped a vanilla bean into the batter. MMM Yum.

                                            I can give you a link to the Butter Cookie recipe if you are interested.

                                            2 Replies
                                            1. re: sarah galvin
                                              SamuelAt Nov 4, 2008 08:17 AM

                                              I would be very inteerested to have the recipe. Thanks!

                                              1. re: SamuelAt
                                                sarah galvin Nov 4, 2008 10:21 AM

                                                Here is the link:


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