Organic Saffron Threads

Get the most out of each thread of saffron by using one of these three methods.

Different recipes and dishes will call for various ways to incorporate saffron. Here are the most common means of adding saffron to a dish, so you can decide for yourself what works best for your recipe.

Just keep in mind that saffron is similar to a dried herb, in that it needs heat and hydration to draw out all of its aromatics, not to mention its rich golden colour—tossing a couple of threads into a salad or a sheet tray of roasted veggies won’t get you far. Use one of the methods below to get the most out of every strand.

Also, much like any dried herb or spice, saffron doesn't have an indefinite shelf life. To get the most colour and flavour out of your saffron, try to use it up within one year of purchase. Older saffron will begin to lose its flavour and colour, and grow brittle—so use it or lose it!

Grind Saffron Into a Powder

Ground saffron is most often called for in Persian recipes, such as the crispy rice dish called tahdig and many polows (layered rice dishes) and stews. It’s also my favourite way of utilizing saffron for any dish.

Packets of already powdered saffron are available for purchase, but because you can never truly know what’s in them, it's always best to grind your own. Start by grinding a fat pinch of saffron threads in a small mortar and pestle. Once the threads have begun to break down, add a pinch of sugar, which acts as an abrasive, to reduce the saffron into a fine powder. Though you can use salt in its place, sugar is the more traditional abrasive since it has less of an impact on the final seasoning of a dish.

Once the saffron is ground, dissolve it in a couple of tablespoons of hot water, which instantly becomes densely aromatic, taking on a deep sunset hue. This liquid is ready to add to a dish at any stage.

Make a Saffron Tea

One of the most common ways of adding saffron to a dish is to first steep it in water, like a tea. This is an easy method that requires nothing more than time and heat. Start by roughly crumpling the stamens between fingertips before covering them with a couple of tablespoons of warm water.

Use boiled water that has had a moment to cool just slightly to draw out the best aromatics and colour from the saffron while minimizing any bitter or metallic flavours. Brewing it in water and after fifteen to twenty minutes of steeping, the liquid will grow deep orange in colour and is ready to add to a dish at any stage.

Add Saffron Directly to Dishes

Recipes that use a lot of liquid and take some time to cook can coax out Saffron’s flavour and colour without the need for a blooming step. 

The key is to add the saffron early on, allowing it enough time to bloom in the cooking liquid.