Saffron...How to use?

tabbie's picture
Submitted by tabbie on Sun, 11/27/2005 - 4:39am

I have a vial of Spanish Saffron in my cupboard waiting to be used. I wanted to try something I never used before and now I'm not sure what to do with it. There is only about 1 teaspoonful in there. Has anyone tried it in a recipe they really liked? Also wondering best way to release the flavor of the saffron.

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Becky's picture

as currency?

by Becky - 11/27/2005 - 7:24am

It's expensive stuff!

I haven't used it before but I've eaten things other people have used it in. Yum. Mostly curries. Here's one I found: http://www.cdkitchen.com/recipes/recs/283/Delicious_Saffron_Curry_Chicke...

Also one of the Laurie Colwin cookbooks has a recipe for some sort of Latvian saffron cake. I never tried it but it sounded good. It's either in Home Cooking or More Home Cooking.

Zillah's picture

Saffron

by Zillah - 11/27/2005 - 1:20pm

It's fab!!

It's made from dried crocus stamen and a little goes a LONG way Smiling

The classic European uses are in rice dishes - risotto in Italy and paella in Spain, but there are many other uses. Also here in the UK we use it for saffron cake, but most people don't make their own only buy it when on holiday in Cornwall.

To use it you generally place a pinch of stands in a cup with a little warm water and leave for 10 minutes or so. Then stir it into whatever you're cooking. Never fry it as you might with other spices.

I'll pop the classic saffron risotto recipe into the recipes section.

Zillah

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