Saffron: Do You Like It?

For over a year now, I have been dating Zari who is Persian. Thematic in her cooking is saffron. I'm still getting kinda getting used to it. Well, tonight in poking around farsinet.com I found the following information which is basically a sales pitch, but I'd like to know from those in the know if the info rings true.

Saffron

It's interesting.

Mostly rings true to me. I have both Iranian and Pakistani saffron in my freezer and both seem excellent- not much to choose from. All stigmas (stigmae?).

There's a magic affinity between saffron and rice.

Mostly rings true to me. I have both Iranian and Pakistani saffron in my freezer and both seem excellent- not much to choose from. All stigmas (stigmae?).

There's a magic affinity between saffron and rice.

I think it's "stigmas" or "stigmata," although the latter has the stigma of religious connotations.

Hmmmm, maybe I can get Zari to whip us up some vegetarian polow or the other. We can munch on the "ta dig" drink, some wine and sing "Mellow Yellow."

She gets her saffron from her sister in Iran, but stores it in liquid form.

Saffron risotto, mmmmm. Also, I learned to put saffron in chicken soup and by extension into almost any other soup from a friend of mine.

Didn't know about freezer storage. I keep my Kashmiri and Spanish saffron form Penzey's in a glass jar in the dark.
It took awhile to learn how much to use - too much and adding it too late in a recipe makes for a medicinal taste.
Agree about use in soups/stews-especially seafood soups.

If you talk to a Moroccan they will tell you it serves only as food coloring. About the only other peice of information I know rings true, it has the highest content of antioxidents of any spice you can buy.

Welcome to the Forum, Trenton!

Welcome to the Forum, Trenton!

Thanks

Thanks Gary for posting that. I love saffron...but I am not sure how much saffron is used in dishes that I get (I have never cooked with saffron myself). I am told it is "saffron rice" or "chicken in a saffron sauce" but it could quite easily be tumeric.

I always wondered if I could pick my own saffron from the crocuses that grow in my front yard. I have read they need to be special crocuses, but I am still really curious about it.

You'll need a LOT of crocuses. (croci? crocata?)

Thanks Gary for posting that. I love saffron...but I am not sure how much saffron is used ...

I've found you need to experiment. It's kind of like with chillies (chiles, chilies), one must find one's own level. Christina Georgina mentions a medicinal taste when too much is used and I tend to agree with that description. But what is too much? Zari puts her stigmas into a jar of water and pours a saffron solution into her cooking. When her hand slips, oy ....

It is much better to marinade the saffron in very hot water for a few minutes. This brings out the colour and flavour.

Spanish is the best. I have found some really poor examples elsewhere.

You can also get it extracted in the form of a liquid.

Yes, letting the saffron soak in warm stock/water colors and flavors the liquid. To avoid the medicinal taste I add the flavored liquid early in the recipe. The later you use it, the stronger the taste. It can easily dominate a dish. I favor a more subtle flavor.

Hi Trenton, welcome to the forum.

Thanks Gary for posting that. I love saffron...but I am not sure how much saffron is used in dishes that I get (I have never cooked with saffron myself). I am told it is "saffron rice" or "chicken in a saffron sauce" but it could quite easily be tumeric.

I always wondered if I could pick my own saffron from the crocuses that grow in my front yard. I have read they need to be special crocuses, but I am still really curious about it.

Turmeric is quite often used as a substitute for saffron when all that's desired is a yellow color. But turmeric lacks the wonderful fragrance and flavor of saffron. There's no substitute for the real thing.

My understanding is that saffron is harvested from a particular breed of crocus. You would indeed need a large number of flowers to harvest your own!

-Paul W.

[Jenise]

I love saffron, but like others I find it gets heavy quick, and I don't want it too often. Less is more, in other words.

And welcome to both Trenton and Warren!

You guys made me go look as to the variety I have, curiosity gets the best of me from time to time. I picked up some of the Iranian while in Bahrain a year ago, could not beat the price for quanitity, made me pretty giddy. I like it on chicken, it developes such a wonderful color in the skin, making the overall presentation that much better.

I like saffron a lot, and cook with it quite often. It does come from a particular crocus (sativus, I believe) and good quality saffron requires that it comes from croci grown in particular regions of the world (the Mediterranean, of course). I agree with Warren, that the best saffron I have tasted is Spanish. I also agree with Jenise and Christina that it is an herb that requires you know a little about how to use it, as it can be overpowering. I would recommend against purchasing the powdered, as I find it has a shorter shelf life. Purchase the threads -- Stuart is correct, short threads are best (i.e. most potent), and use a mortar and pestal to powder as needed. You can control it by adding the powder (a little at a time) to hot water (I would recommend hot chicken or seafood stock for the added flavor boost.), before adding the liquid to your other ingredients. There is no comparison between saffron and turmeric -- all you need to do is open the lid on both containers and take a whif!!! Saffron is unmistakable and leaves a definite mark in your olfactory cell memory once you've been around it (you may not remember what it is -- but you know you've smelled it before). It is a wonderful companion to chicken, seafood, rice (abrorio especially) and any combination of those. Its most famous pairing is probably in the dish Paella (especially from the Valencia region of Spain), for which there are as many variations as their are for gumbo. But, it is probably one of those tastes that you either like or dislike (like cilantro), with little in between. I love it and seldom serve grilled salmon without a side dish of saffron rice (one the quickest and easiest way to come to know it). The price seems a little steep, but you get significant bang for your buck! A quick and dirty recipe:

Saffron Rice

2 Tbsp butter
~ 1/4 c chopped onion
1 clove garlic, minced
2 c rice (your choice)
4 c chicken stock
1/8 to 1/4 tsp saffron threads
salt to taste

Simmer chicken stock until simmering. Grind saffron in mortar and pestal until powdered. Melt butter in heavy bottom sauce pan. Add onion and saute until translucent; add garlic and cook one minute more. Add rice to pot and stir to coat all grains. Add half the powdered saffron to the stock and taste -- add more til desired taste, if needed. Add salt to stock, if using. Add stock to rice, cover and simmer til all liquid is absorbed and rice is tender (approximately 20-25 minutes).

Welcome to the forum Jo Ann, from this post alone I can tell you will be one of us really quickly. With a double first name I am betting you are from the south, do I win or lose?

Lecompte, Louisiana!!!
We've got a winner

It is much better to marinade the saffron in very hot water for a few minutes. This brings out the colour and flavour.

Spanish is the best. I have found some really poor examples elsewhere.

You can also get it extracted in the form of a liquid.

My mother suggested that I zap the saffron in the microwave for 2 minutes before adding the hot water.