Three rules for using saffron well
- Steep it first: Soak the threads in a few tablespoons of warm water, milk or stock for 15–20 minutes. This time lets the colour and aroma develop.
- Use a little: Saffron is potent. Start with a few threads and add more if needed; too much can make a dish bitter.
- Add it at the right time: Add the steeped saffron with its liquid midway through or towards the end of cooking, and avoid long frying at high heat.
Saffron rice
Steep a pinch of saffron in half a small glass of warm water. Cook your rice as usual and add the saffron with the cooking water. The rice will turn golden and take on a light floral aroma.
Zerde
Zerde, a traditional Anatolian saffron pudding, is made with rice, water, sugar and saffron. Steep the saffron in warm water and add it towards the end of cooking, then decorate with dried fruit and nuts.
Saffron milk
Steep a few saffron threads in a cup of warm milk and serve as a warm drink, sweetened with honey if you like.
Risotto and paella
Saffron gives Italian risotto and Spanish paella their characteristic colour and aroma. Add the steeped saffron with the stock during cooking.
Baking and desserts
Steep saffron in milk and use it in cakes, buns and milk puddings.
Follow our Knowledge Centre for more recipes and tips.