What is saffron and why is it so special? This expensive and illustrious spice may be intimidating. In this post, I explain everything you need to know about saffron, from where saffron comes from, how to choose the best saffron and many delicious saffron recipes.
Saffron. This exotic spice evokes images and scents of far and exotic places. Outdoor markets, or bazaars, filled with dates, nuts and tea leaves. It’s deep red threads yields a gorgeous and rich yellow color when soaked in hot water, making it a wonderful natural dye.
But, it also carries a distinct aroma that reminds me of sweet family traditions dating back hundreds of years- culinary traditions I hope my children will continue and pass down to their children. My goal for this post is share with you everything you need to know about saffron.
What is it?
Did you know that saffron is a spice found from the crocus flower? Specifically, those threads are the three red stigmas inside the flower. It is native to Southwest Asia, but was first cultivated in Greece. Cherished in Iran and the middle-east, saffron is also widely used in Spain, Italy and the rest of Europe.
Just like diamonds, saffron’s quality is graded and there’s even a number scale. For the best quality of saffron, choose saffron threads (not powder) that are dark red. Persian saffron have the most intense color and aroma, especially when compared to the more mild Spanish saffron.
Why is saffron so expensive?
One question I always get is, “Why is saffron so expensive, more expensive than oil or gold?”
I’ve seen saffron in gourmet food markets sold in tiny glass bottles for as much as $20 for about 10 threads. The crocus flower requires specific weather conditions for it to flourish. And with the different varieties available, the best quality saffron is found in Kashmir and Iran.
The crimson stigmas are hand-picked, collected and dried for distribution. Remember, each flower will produce only 3 threads of saffron. That’s it.
So why is it so expensive? It takes approximately 75,000 crocus flowers to produce 1-pound of saffron. All those flowers are all picked and plucked by hand.
Ground versus whole
When purchasing saffron, you can also purchase crushed or powdered saffron. Powdered is less expensive than the full threads, but the quality is always in question. Ground saffron is typically mixed with turmeric and paprika.
So you might get the vibrant golden color you desire, but you won’t get the true flavor and intense aroma found only in pure saffron.
Recently, I found Spanish saffron sold at Costco. It’s grade set at 230, and you can read Wikipedia’s explanation of the grade system here. I’m truly blown away by the swell of popularity here in the U.S. for this illustrious spice.
A new product that is out is saffron water. This is crushed saffron steeped in water producing the deep orange color we all love. Like powdered saffron, I always question the quality of these products and whether artificial colorants are added to it.
My recommendation? Always buy whole saffron if you want to guarantee the quality of your ingredients. You want strands that are crimson in color, not orange. You don’t want to see any light orange or yellow in it.
Safflower is not saffron. Yes, there are all kinds of things out there being sold and confused with saffron. The lighter the strands, the less quality the saffron is, which means the color is not as bright and the flavor/fragrance is more mild.
The less the quality, the more quantity you will need to get the bright yellow color you are looking for.
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Laura’s Saffron Pick:
I now longer sell saffron, but I have bought and tried this brand of saffron from Amazon and was happy with the quality.
How to store it
The best way to store saffron is in an airtight container and in the dark. I keep mine in my pantry. My mother-in-law likes to crush a bunch of saffron and mix it with a small bottle filled with warm water.
Once it cools, she stores the bottle in the freezer. She likes to make it a high concentrate of water and saffron so when she needs it, she takes it out of the freezer and adds a bit of warm water to it.
Since you only need a teaspoon at a time when cooking, you pour out what you need and return your bottle to the freezer. This is an easy way to store your saffron when you use large quantities at a time, like we Persians do.
Recipes using saffron
Italians use saffron in risotto. My blogging buddy Wendy at The Weekend Gourmet has a fabulous Risotto alla Milanese you have to check out. My pal Jenni Field from Pastry Chef Online shows you how to make Ottolenghi’s Saffron Crackers with Citrus Fennel Sea Salt.
Paella is a classic Spanish dish that features saffron and Sandi from Fearless Dining shares her easy gluten free paella using brown rice. And another great friend, Beth over at OMG Yummy, shares my love of saffron as well as her favorite Tasting Jerusalem recipes using saffron.
Of course I use saffron all the time in my cooking, too. Here are some of my personal recipes that feature my favorite spice, saffron. I have also featured saffron in a delicious seafood paella prepared over the campfire. This paella recipe is featured in my cookbook, The Camp & Cabin Cookbook.
In my first cookbook, Cooking Techniques & Recipes with Olive Oil, I share my recipe for steamed mussels with lemon saffron broth. Add a baguette and this sounds like the perfect meal to me!
I also have a ton of recipes here on the blog that include saffron, so enjoy!
Saffron is from the red stigmas inside the crocus flower. This flower has specific weather conditions for it to flourish. And with the different varieties available, the best quality saffron is found in Kashmir and Iran. The crimson stigmas are hand-picked, collected and dried for distribution. Remember, each flower will produce only 3 threads of saffron. That’s it. It takes approximately 75,000 crocus flowers to make one pound of saffron.
Saffron should be grounded in a mortar and pestle just prior to using it. Steep the crushed saffron in a little hot water and let it brew like tea for about 5-10 minutes. Then add this liquid to whatever you are cooking.
Saffron and turmeric are completely different spices and are NOT interchangeable. Saffron comes the stigma of the crocus flower while turmeric comes a root from the ginger family. Although they both turn your foods yellow, they have different flavor profiles and aromas.
Saffron Recipes
What is saffron and why is it so special? This expensive and illustrious spice may be intimidating, but it certainly helps you create some beautiful and aromatic meals. All of these recipes, highlight this amazing and exotic spice.
Persian chicken kebab (jujeh kabab or kabob eh morgh) is incredibly moist and flavorful because of the saffron, onion and yogurt marinade.
Shole Zard (or Sholeh Zard) is a Persian saffron rice pudding made with basmati rice, sugar, cardamom, rosewater and saffron. It is garnished with cinnamon, pistachios and almonds.
This Persian rice recipe (chelo) with saffron and potato crust is made with basmati rice and is aromatic, delicious, and a staple in Persian cuisine.
Try a bit of the exotic with this No-Churn Persian Ice Cream with Saffron (bastani) and Rose Water. It’s easy to make at home and WITHOUT an ice cream machine.
These golden and aromatic Persian Saffron Raisin Cookies (shirini kishmishi) are not only swoon-worthy to serve to your friends and family, but also very simple to make.
Shirin Polo is a Persian basmati rice dish traditionally served at weddings and other social occasions. Studded with candied carrots, orange peel, raisins, almonds and pistachios it makes one beautiful meal or a unique side dish to chicken, fish or any roast.
Fresh ground saffron is not just for paella! It makes this buttery saffron raisin pound cake aromatic, exotic and delectable!
Share these special holiday moments with this eggnog with saffron and rosewater and tastes just like decadent Persian ice cream!
Add a touch of gourmet with a very simple ingredient. Whip up some golden Saffron Mashed Potatoes for your next meal!
This roasted chicken gets it’s golden color and fragrant flavor from baking in a saffron butter glaze.
Grind up sea salt with saffron to make some golden saffron finishing salt and pack up as a great foodie gift or just to brighten up the flavor of your foods.
Create delicious chicken kabobs in the oven with this fabulous Persian inspired dry rub chicken seasoning that tastes amazing without a long marinate time!
Tahchin is a delicious and aromatic Persian rice dish made with saffron. This Persian Saffron Rice Cake includes a layer of shredded chicken and is garnished with barberries (zereshk), pistachios and almond slivers.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Hi Laura,
I love your recipes and have made your Sholeh-Zard several times. I wanted to leave a comment under the recipe, but there doesn’t seem to be a place to do so. Just wanted to tell you that I’ve made it several times, and I think the sugar can be count down to one cup or less. I know you are concerned about your family eating healthy and just wanted to let you know that it’s equally as good with less sugar! Thanks again for sharing your fabulous recipes and pictures!
tiomicaGonzo referred your blog to my daughter who sent it along to me knowing how interested I have become in spices. I did use saffron a few times about 20 years ago in rice. I liked you on Facebook. Mary
I have not cooked with Saffron because I have no idea where to purchase it. Bombay Bazzar did not have any when I was there. I look forward to cooking with it.
Saffron creme brulee!!! The best.
I have never cooked with saffron myself, though I've had it in paella and in saffron-pistachio ice cream (so delicate, so good). It's not ice cream season for me now, though, so I'd love to make the tomato, saffron, and roasted garlic soup from the Fields of Greens cookbook. It sounds wonderful.
Lovely blog, by the way – I found my way to it via the pomegranate vodka!
Dear Mrs. Bashar
I am a steady reader of your site and really enjoy your recipes.
BennieP
I subscribe to website & subscribed to monthly newsletter
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Have never used saffron but have always wanted to make paella.
Hello Laura–I started suscribing to your feed last week and passed it on to a couple of friends. I've always wanted to try cooking with saffron. I never knew it was used for both savory and SWEET recipes!
Just came over from Spicie Foodie! I've used saffron a few times in paella and in Dorie's Chicken B'stilla- so pretty! What a nice giveaway, and nice to get to know your blog. 🙂
I've never cooked with saffron, but a couple of things I'd like to make are your basmati rice and Scandinavian-style saffron buns.
I have never cooked with saffron, but your recipes look great and would like to try them. I'm a fan on facebook.
I cook often and had no idea Saffron was more than just a flower. Awesome blog and thanks for the ideas! I will have to keep my eye out for some Saffron and give it a go.
I shared on FB. I have used saffron in Indian dishes, back in vegetarian days. (way back). I am looking forward to using the best! p.s. your recipes look fabulous; I'll be checking in to use them. Peggy Lewis
can't wait to make that ice cream!
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I signed up for the Family Spice newsletter. I've never used saffron before but the foods look delicious! Thanks!
I love paella, of course with saffron!
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