Saffron in the kitchen

Saffron is widely used in cooking across many countries and holds a prominent place in the culinary culture of several regions. Here are some examples of how saffron is used in various countries:

Iran:
Saffron is used in nearly every Iranian dish. One of the country's national dishes, Chelow Kebab, consists of steamed saffron rice paired with various types of Iranian kebab. Another popular dish is Sholezard, a traditional saffron rice pudding dessert typically served during festivals like Ramadan.

India:
Saffron is a key ingredient in many rice dishes, sweets, and ice creams. It also plays a role in Mughal cuisine, for example, in Shahi Raan, a royal roast leg of lamb with saffron-raisin sauce.

Middle East:
Saffron, along with cardamom, is used to flavor Arabic coffee.

Northern Italy:
Saffron is essential in the preparation of the renowned Risotto alla Milanese.

Scandinavia:
In Scandinavian countries, the feast of Saint Lucia on December 13 is celebrated with the baking of special saffron buns called Lussekatter (Lucy's kittens).

Spain and Portugal:
Saffron is commonly used in fish and seafood broths, and is a staple in paella, a traditional Spanish dish made with rice, saffron, olive oil, and various ingredients like chicken, chorizo, mussels, langoustines, and peas.

Pennsylvania Dutch:
German immigrants in eastern Pennsylvania use saffron in their classic Amish dish, Chicken Pot Pie, a comforting stew made with chicken, vegetables, broth, and homemade noodles.

How to prepare saffron for cooking use

To make the most of the saffron's aroma and flavor, the saffron threads should be soaked in cold water, broth or even alcohol before adding them to a dish. Pre-soaking also ensures that the saffron gives off its beautiful deep yellow color to the liquid, making it easier to spread the color and flavor throughout the dish. It is often said that you should soak saffron in hot liquid, but it is better to use cold liquid because then the saffron retains its medicinal properties and also gives off much more flavor and color.

Saffron cooking method

For every teaspoon of saffron threads, add 3 tablespoons of liquid; use a spoon to make sure the saffron gets well soaked (don't squash the threads). Soak the saffron for at least two hours. The mixture can be soaked for up to 12 hours, but two hours is enough to get the desired effect. The threads will expand to about one and a half times their dry size and can be added to the dish along with the liquid.

Put a teaspoon of saffron in a ceramic mortar and add a little sugar to make it easier to grind. Grind the saffron and sugar into a uniform powder. Then add 5 teaspoons of liquid for each teaspoon of saffron and allow the mixture to soak for 20 minutes before adding to the dish.

The rule is that a little bit of saffron will be enough for a dish. When determining the amount of saffron to use for cooking, keep in mind that the saffron flavor will be stronger the second day. In general, a pinch of saffron, about 0.3 to 0.4 grams, is sufficient for, for example, soups and stews for 4 to 6 people. Saffron is especially recommended when preparing fish dishes such as bouillabaisse and paella. Often it is also used in risotto and other rice dishes. Try adding some to your next beef stew or homemade sauces. To make a delicious marinade for fish, add saffron threads, garlic and thyme to vinegar. Saffron is also used in baking bread and cakes. Use your imagination and be creative when you use saffron in the kitchen and be surprised by its many uses.