Spring, meet grill pan—on sale for $99! Shop now »
All questions

Saffron! I'm just starting to use it but am trying to add it very slowly so I don't over-do it and have an expensive AND untasty dish. So far I used it in challah (as I'd seen here) and in rice. It didn't seem to impart any flavor! Am I not using enough? I added a few threads to 1 cup of uncooked rice while it was cooking, for example.

asked by Raquelita about 6 years ago
4 answers 877 views
34b35e7d 9f0b 412e bbb2 00e0498f86d5  2016 10 06 19 40 38
added about 6 years ago

I typically use a pinch or so (maybe 12-16 strands?), and I've found that exposing it to heat helps the flavor/aroma develop - either by toasting it lightly in a pan or by adding it to a hot liquid like stock or broth.

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2

amysarah is a trusted home cook.

added about 6 years ago

Add more. Saffron should impart not only a lovely golden color, but a very distinctive flavor as well (hard to describe - somehow both earthy and elegant.) A good dish to experiment with its flavor in a very pure form is a classic Risotto Milanese - Marcella Hazan, Lidia Bastianich, Mario Batali - there are lots of good recipes out there.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake

hardlikearmour is a trusted home cook.

added about 6 years ago

Definitely bloom it in water or other liquid to get the most flavor. I agree with amysarah, try a saffron risotto to get a feel for the flavor. Best of luck!

401c5804 f611 451f a157 c693981d8eef  mad cow deux

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

...or paella or arroz con pollo. Be generous with it. Per the advice you've received it needs to bloom in either water or stock to lend it's full character.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.