(no subject)

[geekchick]

Okay, a question for my friends who cook:

I have a large-ish quantity of powdered saffron;  what should I do with it?

[Edit: For clarification, that's me requesting any of your favorite recipes involving saffron since I don't know of any. I can STFW, of course, but I'd appreciate any recommendations.]

Comments

[winterbadger]

I'll hunt around; I think I have a few receipts that call for it (there was an Iranian rice pudding that C and I made for a party celebrating the 1990 US-Iran World Cup match that used both saffron and rosewater...) We once had a housemate who travelled to various parts of the FSU for work; he brought us back a baggie full of saffron one time; he'd gotten it in a market in Samarkand for the local equivalent of a couple of bucks...

[geekchick]

he brought us back a baggie full of saffron one time; he'd gotten it in a market in Samarkand for the local equivalent of a couple of bucks...

That's pretty much what I have; a small baggie, but a baggie nonetheless. =) (I think my sweetie who picked it up for me said it was the equivalent of $3 or something.)

...wow.

[qe2.livejournal.com]

I bought a tiny tiny tiny amount of saffron - about a teaspoon, I think - for that much once at a great Boston-area gourmet food place, and it was a steal. Saffron is generally very expensive in the US, as you've doubtless discovered.

As a vegetarian, I've seen saffron called for mostly in risottos.