10 Savory Saffron Recipes to Make Any Meal a Special Occasion (2024)

FAQs

What dishes is saffron used for? ›

Saffron is also a key component in several European dishes, including Spanish paella, Italian risotto and French bouillabaisse. Saffron pairs particularly well with pastas, like this simple Saffron Orzo, as well as grains, such as this good-for-beginners Saffron Rice or this vivid Saffron Jewel Rice.

Foods that go well with saffron include carrots, fennel bulbs, onions, garlic, shallots, leeks, ginger, turmeric, potatoes, parsnips, asparagus, artichokes, oranges, lemons, beans, eggplant, nuts, chicken, fish, shellfish, rice, pasta, cream, butter, and cheeses.

For ages, this expensive spice has been used to bring aroma, colour and taste to a dish. For the same reason, saffron has been used in dishes like biryanis and curries. According to the Ayurveda, if you have got hold of the original kesar, just 2-3 strands of it can do wonders for your body.

We love a honey-saffron syrup in co*cktails - use it for a twist a Gold Rush or combine with ginger syrup, lime, vodka, & soda for a refreshing Mule. For the honey-saffron syrup, let about 15 strands of saffron sit in 1 cup of water for about an hour.

It's one of the world's most expensive spices. People commonly use saffron for depression, anxiety, Alzheimer disease, menstrual cramps, premenstrual syndrome (PMS), and many other conditions, but there is no good scientific evidence to support many of these uses.

Saffron extracts and tinctures have been used for centuries in traditional medicine for the treatment of different syndromes and diseases [4]. Some of these uses have been antispasmodic, eupeptic, sedative, carminative, diaphoretic, expectorant, stomachic, stimulant, aphrodisiac, emmenagogue and abortifacient.

Saffron milk helps protect against cold and flu, especially during winter. Relieves menstrual cramps and premenstrual syndrome symptoms. Aids in asthma & allergic treatments. It is also good for your skin and hair.

Having antioxidant properties, saffron can be regarded as an agent to prevent the gastric mucosa damage through enriching the glutathione levels as well as reducing the lipid peroxidation (8).

In general, small doses (less than 100 mg) of saffron extract, taken short-term, appear to be well tolerated. However, side effects such as vomiting, dizziness, vertigo, bloody urine, nausea, decreased appetite, and headache have been reported, especially when saffron was taken in large doses (5 grams or more).

Saffron does not expire, but it does have a shelf life. Like other spices, it loses its strong aroma and flavour as it ages and doesn't get preserved. This priceless spice gets harmed by direct light, oxygen, dampness, and heat. With only a little exposure, your Saffron will quickly lose its optimum freshness.

Can you add saffron to anything? ›

Earthy, but sweet. In spite of all this complexity, though, saffron plays remarkably well with a wide variety of other foods, from rice and pasta to vegetables to meat (and even dessert).

To draw out the colour and to ensure that it's evenly distributed throughout the dish it's to be added to, steep saffron threads in a little warm water, stock, milk or white wine for about 30 mins before using. Then add the liquid to the dish, usually towards the end of cooking.

The key is to add the saffron early on, allowing it enough time to bloom in the cooking liquid. Some recipes also call for an early step of dry toasting or oil toasting the saffron first, which makes the stamens more brittle, so they break apart in the stew or paella.

Saffron has a sweet, floral taste to it. It's earthy and has a complex nuanced flavor. On the other hand, saffron that tastes bitter, metallic, or plastic like are often cheap imitators of this unique spice and should be avoided.

“It has a light smoky aroma," she says. "But when cooked, gives off a slightly earthy and sweet flavor.” In spite of its complexity, saffron plays remarkably well with a wide variety of other foods, from vegetables, to seafood, to meat, to saffron rice, paella being one of its signature dishes.

Easy to add to your diet. In small doses, saffron has a subtle taste and aroma and pairs well with savory dishes, such as paella, risottos, and other rice dishes. The best way to draw out saffron's unique flavor is to soak the threads in hot — but not boiling — water.