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Now what do I do with the saffron?

ROCKLES Jun 27, 2011 08:28 AM

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?

  1. k
    katecm Jun 27, 2011 09:55 AM

    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. re: katecm
      s
      smtucker Jun 27, 2011 10:25 AM

      +1

      love saffron in fish stews.

      1. re: katecm
        s
        sushigirlie Jun 28, 2011 09:11 PM

        That sounds so good.

      2. monavano Jun 27, 2011 09:57 AM

        Risotto Milanese. Lidia Bastianich has a nice recipe.

        1 Reply
        1. re: monavano
          l
          lrealml Jun 27, 2011 10:01 AM

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

        2. Quine Jun 27, 2011 10:02 AM

          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. blue room Jun 27, 2011 10:09 AM

            I enjoyed this very much
            http://www.foodnetwork.com/recipes/in...

            1. p
              pine time Jun 27, 2011 10:11 AM

              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. i
                Isolda Jun 27, 2011 10:11 AM

                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. p
                  PrairiePie Jun 27, 2011 12:08 PM

                  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. ROCKLES Jun 28, 2011 08:37 AM

                    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. c
                      cstr Jun 28, 2011 08:40 AM

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

                      1 Reply
                      1. re: cstr
                        w
                        whinendine Jun 28, 2011 12:07 PM

                        Yes a fish stew/soup with saffron is delicious.

                        I've also used saffron in biriyani recipes.

                      2. p
                        pine time Jun 28, 2011 12:18 PM

                        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. LA Buckeye Fan Jun 28, 2011 01:21 PM

                          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. junglekitte Jun 28, 2011 06:23 PM

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

                            1. t
                              tidecreek Jun 28, 2011 08:11 PM

                              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....

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