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Now what do I do with the saffron?

over the weekend I made Paella, spent a small fortune getting saffron to use a very minuscule amount. Now what do I do with it? Recipe suggestions?

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  1. A quick fish stew with tomatoes, clams, mussels, white fish, garlic, shallots and a good pinch of that saffron would be nice!

    2 Replies
      1. Risotto Milanese. Lidia Bastianich has a nice recipe.

        1 Reply
        1. re: monavano

          +1 and don't leave out the bone marrow; it makes the dish.

        2. Store it well and keep it dry, and outa light and save for future uses. But it does go great with rice and light tasting grains. On the NFNS, one of the contestants made a middle eastern dessert that was a saffron rice pudding type thing that got RAVE reviews on the show, no idea on recipe.

            1. I just added saffron to my peach cobbler yesterday, and it was delicious. Dry roast a bit in a hot cast iron skillet, cool, crumble and add to a bit of warm milk, then into the cobber, along with some roasted almonds.

              1. Send it to me. Here's my address: Oh, wait. You can actually steep some in hot water and use it as the liquid in sweet yeast bread. Or crush a pinch with a mortar and pestle and use it to add a different dimension to spice cookies.

                1. I make ice cream that tastes similar to Indian kulfi and use saffron, pistachios, etc. Your saffron will keep for a very long time. Like a previous poster said, keep it dry, cool and out of light. Save it for those special dishes.

                  1. Thanks everyone, i wrapped it up and put back in the envelope. I will be experimenting over the next few weekends with your ideas!!

                    1. A good Portugese fisherman's stew or Bouilibase will give you more opportunity to use saffron.

                      1 Reply
                      1. re: cstr

                        Yes a fish stew/soup with saffron is delicious.

                        I've also used saffron in biriyani recipes.

                      2. Pranati Sen Gupta's recipe for badam pullao, with extra saffron. Oh, a friend gifted me with the best tasting saffron caramels--maybe homemade caramels (in which case, just tell me what time to show up to help you with quality control testing!)

                        1. I make an aioli with store bought mayo, lemon juice and saffron. Dip roasted fingerling potatoes into it. I think it's Ina Garten's recipe.

                          1. Indian desserts like kheer, ras malai, rabri, and kulfi. Mmm!
                            Or Moroccan chicken b'stilla or my favorite cookie chebakiya.

                            1. Hi,
                              My favorite thing to do with saffron is a dipping sauce you steep a pinch of Saffron in a couple teaspoons of Lime Juice and then add to mayo and some Siracha its my all time favorite right now....