Uses for Saffron

Yeah, a First World problem if ever there was one... Through a curious set of circumstances, I'm in possession of a rather large quantity of high-quality Iranian saffron. I love making paella and risotto Milanese with it, and we're not ideally situated for bouillabaisse or cioppino preparation, much as I adore both dishes. So, what other saffron-containing recipes do folks really like? Desserts aren't a big item chez nous, but savory recipe ideas are welcomed.

ok, I saw title and my first thoughts were paella, bouillabaisse, and risotto.
We've done tagines and some chicken dishes with preserved lemons.
Been a while but there's a fun Ottolenghi recipe for saffron cauliflower.
I don't eat dessert at all, and you said not interested, but think for a party Betsy did a saffron pear thing that people loved

St. Lucia buns. (And there are other saffron-enhanced baked goods out there, too.) (Jay Miller used to make St. Lucia buns with triple the cardamom!)

After that, I'm just googling for you... Saveur has an interesting list https://www.saveur.com/food/best-saffron-recipes, WebMD suggests you can fight depression and dementia with it https://www.webmd.com/vitamins/ai/ingredientmono-844/saffron, maybe shakshuka? https://whatsgabycooking.com/saffron-tomato-shakshuka

St. Lucia buns. (And there are other saffron-enhanced baked goods out there, too.) (Jay Miller used to make St. Lucia buns with triple the cardamom!)

After that, I'm just googling for you... Saveur has an interesting list https://www.saveur.com/food/best-saffron-recipes, WebMD suggests you can fight depression and dementia with it https://www.webmd.com/vitamins/ai/ingredientmono-844/saffron, maybe shakshuka? https://whatsgabycooking.com/saffron-tomato-shakshuka

St Lucia buns do sound good, Jeff, but my beloved is gluten intolerant so not too much bun consumption around these parts. I do loves me some shakshuka, though. Didn't realize that saffron was involved in the prep.

I do loves me some shakshuka, though. Didn't realize that saffron was involved in the prep.

Pretty sure it's not in most traditional recipes!

I do loves me some shakshuka, though. Didn't realize that saffron was involved in the prep.

Pretty sure it's not in most traditional recipes!

Yup, just checked. That makes sense, but still will put that non-standard recipe into rotation.

Saffron occurs in several Indian and Iranian dishes. It is the star of the show in Kesari Pulao (saffron pilaf). I posted a recipe for Kesari Pulao here. The recipe I found for the Mughlai version of garam masala also calls for saffron.

-Paul W.

So, may we hear about these extraordinary circumstances that result in a superfluity of one of the world's most precious spices? (I mean, this is the kind of problem that one should taunt so can I do this at home?)

I also have a bunch of saffron. I bought some Iranian saffron some time ago at a very reasonable price, and it's beautiful. Then I scored some from a couple of stores going out of business. I grabbed every jar, which were priced ridiculously low.

So, may we hear about these extraordinary circumstances that result in a superfluity of one of the world's most precious spices? (I mean, this is the kind of problem that one should taunt so can I do this at home?)

OK, here's the story. Many years ago, I had a graduate student who was ethnic Persian whose family had relocated to LA. She was a decent student with one important flaw: she couldn't get along with several of her labmates. One of the qualities I've always strived for was esprit de corps in my labs. I prize the ability of being able to work well with others (you'd think every advisor would, wouldnchja? Nope... not even close). In particular, she came to loggerheads with an Ethiopian-American student and a Turkish student, both of whom were also more intelligent than her and just as hard-working. Long story short, I managed to rejigger my labs so that harmony once more was restored and they all managed to get PhDs and move on. I got my Persian problem student a good postdoctoral position at UCLA and after that I don't know. In any event, in gratitude for my mentorship she would send me a package of Fard pistachio nougat and a saffron packet every Christmas for the next 15 years. These saffron packets aren't small and each one lasts me a couple of years. They're well sealed so maintain their freshness, which means that I've got about a 10 year backlog of saffron.

...in gratitude for my mentorship she would send me a package of Fard pistachio nougat and a saffron packet every Christmas for the next 15 years...I've got about a 10 year backlog of saffron.

!!!!

[Jenise]

10 year backlog! Wow.

I love saffron and chicken together. A favorite treatment of dinner-for-four was/is a one-pot roast, wherein the browned chicken is oven-baked with broth or water, saffron, lots of leeks and lemon slices to which orzo is added for the final stage of cooking. I've done half-chicken versions for two, though nothing tops the drama of the whole chicken pot arriving at the table, lid removed, and serving from there. It's a Greek-ish dish and there are various versions running around. I first tried it based on an article in Food & Wine magazine--I believe it's Nigella Lawson's.

In any event, in gratitude for my mentorship she would send me a package of Fard pistachio nougat and a saffron packet every Christmas for the next 15 years. These saffron packets aren't small and each one lasts me a couple of years. They're well sealed so maintain their freshness, which means that I've got about a 10 year backlog of saffron.

That is a beautiful story.

I love Saffron in rice dishes; it is a match made in heaven. I love the sound of that chicken, saffron dish, Jenise. Must do some experimenting.