FAQ

Is saffron really worth the price?

Saffron is the most expensive spice in the world by weight, but a little goes a very long way. A pinch is enough to color and flavor an entire pot of rice, paella, or risotto. One jar typically lasts months of regular cooking, which makes the per-use cost reasonable even though the upfront price feels high.

How do I actually use saffron?

Bloom it first. Crush a small pinch of threads in a mortar and pestle (or between your fingers), then steep them in a tablespoon of warm water, milk, or broth for 10-15 minutes. That liquid is what you add to your dish; it carries the saffron's color and flavor much more evenly than dropping whole threads in.

What should I cook with saffron?

Saffron is the heart of paella, Persian rice, risotto Milanese, and bouillabaisse, but it's also wonderful in saffron rice with seafood, in baking (challah, brioche, saffron buns), and in desserts and warm drinks. The cookbooks in this collection, especially the Persian and Middle Eastern titles, offer plenty of recipe ideas.