Cooking with Saffron
First, let’s expose a common myth: Saffron needn’t be a luxury. It’s long been called the world’s most expensive spice (it’s time-consuming to harvest since each saffron crocus stamen is handpicked and it takes 150 crocus to make a single gram of saffron), but very little saffron is required in most recipes. In fact, if you use saffron once week, a year’s supply is just an ounce! That means saffron only costs a few cents per serving.
Why use saffron?
Saffron is bitter when eaten alone, but when added to other ingredients, it enhances their flavor and adds a honey-like fragrance to the dish. Few spices make a dish so special as saffron can.
How long does saffron last?
Saffron is frequently sold by the stamen (or “thread”), which is dried. Threads left in tact last several years in a well-sealed container kept out of the light. Although you’ll still read in many places that saffron powder isn’t worth buying, this is outdated advice. Many experts at cooking with saffron say the powdered forms are just as good as threads. Powdered saffron also lasts for at least a year if stored in a pantry in a sealed container.
What should I know before buying saffron?
Good-quality saffron comes from many parts of the world. Spanish saffron is often called the best available, and is most widely available in the U.S. Greek saffron is another excellent choice. Iranian (often called Persian) saffron is hard to find in the U.S., and many sources selling it to Americans are breaking the law.
>How do I cook with saffron?
Saffron threads must be steeped. For every teaspoon of saffron used, add 3 teaspoons of water or other liquid (like stock) that will be used in the recipe ( or use a pinch of saffron per cup of liquid, which is usually all that’s required for a dish). Let the saffron soak for a minimum of 20 minutes—preferably about two hours. Although you can leave the saffron to steep for up to 12 hours, remember the longer they soak, the more intense in flavor they become. Add this liquid with your other ingredients, near the end of the cooking.
You may also grind saffron threads with a pedestal and mortar before using.
Remember that the flavor of the saffron will be more intense the next day, so use sparingly in anything that sits overnight.
One easy way to explore saffron is to add just a pinch to your stews or soups that will serve up to six people.
Saffron is considered especially appropriate for risotto, tomato-based sauces, beef stews, bread and cakes. If your recipe calls for threads and you’re using saffron powder, remember that 1/2 teaspoon of threads equals 1/4 teaspoon of saffron powder.
Never use wood utensils when working with saffron, since they’ll absorb all the spice’s flavor.
