Looking for saffron recipes? Want to know how to use saffron? Try our ideas below.
What is saffron?
Essentially, saffron is the stigmas of the purple saffron crocus flower. The word saffron comes from the Arabic word zafaran, which means yellow. Saffron is the world’s most precious and expensive spice, with Iran as the top producer.
Why is saffron so expensive?
The saffron crocus plant is harvested in the autumn and the process is completely done by hand. It takes about 80,000 flowers to produce just 1lb of the spice. The good news is that it only takes a very little amount to give flavour and colour to a recipe.
Which saffron is the best?
The best quality saffron is a deep red colour, and has a honey-like aroma. Don’t be fooled by labels (there are many ‘knock-offs’ out there), so make sure you get your saffron from a reliable source. Always try to buy dried whole stigma rather than powdered saffron as it can be adulterated with other spices to increase its volume and selling price.
How do you cook with saffron?
There are three main methods. You can either add it whole to the preparations, reduce it to a paste with a mortar and pestle, or infuse it in a cup of hot water and add the water to the recipe.
This soothing risotto gets it wonderfully golden colour from saffron. It’s is delicious on its own, or served with a roast chicken and the roasting juices from the tin. An impressive entertaining idea, if you’ve got friends round for dinner.
This recipe for mussels with orzo in a saffron-infused broth is really easy – it’s a one-pot and takes under an hour but it looks fantastic and is packed full of delicious flavours.
A delicious saffron-infused dish that’s packed with flavour. Clams, mussels, and roast tomatoes are all cooked in white wine and flambéed with Pernod. Serve with plenty of bread to mop up the juices.
This saffron pilaf is a lovely spring dish that benefits from saffron’s hue and gentle flavour. It’s a great alternative way to use asparagus, which is officially in season from 24 April, but might be in the shops a bit earlier depending on the weather.
The subtle spice from saffron works wonderfully here with nutty browned butter and pears. There’s no need to use muffin cases here – just butter the holes in the tin.
The saffron-infused yogurt and garlic dip works perfectly with these spicy lamb chops. A ready-in-a-jiff main course, perfect for a dinner party.
This smooth creamy soup with saffron makes the best dinner-party starter. Garnished with mussels it has a touch of luxury but is easy to prepare.
The saffron yogurt here is a simple version of an aïoli, with Middle Eastern style. It’s great with the asparagus, which is crumbed instead of battered to helps retain a wonderful texture.
A little bit of rice goes a long way in Romy Gill’s recipe for this delicately spiced, aromatic rice pudding that showcases vibrant saffron. Did we mention that it’s also gluten-free?