risotto!

Paella!

1. Kashmiri tea (very simple, with black or green tea, a cinnamon stick, a few saffron threads, a couple cardamom pods, and honey to taste).

2. Saffron rice with peas. Fantastic with a spicy lamb curry (check out both recipes at indianfoodrocks.com)

3. Couscous with nuts, dates, and apricots (with a large pinch of saffron).

4. Paella is always wonderful :)

5. I've seen, but never tried, a wonderful smelling saffron bread. Seemed kind of like challah (very eggy bread) with saffron.

Hope this helps..and good luck! I used to go to South Asia regularly and always brought back as much good saffron as I could.

If you don't own Yotam Ottolenghi's cookbooks, get one from the library. He uses saffron a lot. His new cookbook, Jerusalem, features recipes with saffron for sure, and as I recall, his book Plenty does, too.

Moroccan tangines and Persian sabsi are thins that often feature saffron

@try146 I LOVE Plenty! I've always been a meat and potatoes guy, but I picked this up because I'm trying to add more vegetables to my diet and every recipe I've made so far has been delicious. Not only do they look like something you'd order at a nice restaurant, but they're fairly simple dishes (at least the ones I've made so far, which includes the Eggplant on the cover).

My mom brought me some saffron from Greece, and I used it in everything for a while!!

I made vegetarian bouillabaisse (with 2 beans! and fennel and orange and white wine...)
http://outoftheordinaryfood.com/2011/12/19/bean-bean-bouillabaisse/

And vegetarian Paella
http://outoftheordinaryfood.com/2011/10/22/what-are-we-going-to-do-with-all-this-vegetarian-paella/

I'd second the above suggestions - especially the Ottolenghi cookbooks. I'm just finishing a lunch of leftovers of roasted chicken thighs with lemon and sunchokes that includes saffron in the marinade - delicious!

I wonder if IndianaBooth's challah-like saffron bread could be St. Lucia buns: http://www.kingarthurflour.com/recipes/st-lucia-buns-recipe

Saffron's also great with seafood - here's one seafood stew recipe that uses it - I haven't tried this particular one, but suquet is delicious stuff: http://www.gourmet.com/recipes/2000s/2008/05/catalanseafood

Here's a Murcian (southeastern Spain) soup recipe needing a small amount of saffron:
Olla Gitana/ Gypsy Pot Stew. You can use rich meat broth or a rich vegetable broth. You can adjust the vegetables to your taste. I've done it as written and added a bit of cooked meat at the end. This one, you'll want to have everything ready to dump into the pot. The directions are timed so you should have everything done along the way, but....

I love Plenty, too, Theo38. And I just got Jerusalem, too!

It is great in chicken noodle soup and seafood soups.

Our favorite local baker is from Iran and he sells saffron from his family's garden every year. He said the easiest way to use saffron in small quantities, for things like rice, is to add a few threads to a cup of hot water and let them steep, then store the liquid in a jar and use a teaspoon or two for each dish. I remember to use it more if I see the jar of orange liquid than if it's one of many jars in the spice cupboard.

If you use/have Mark Bittman's How to Cook Everything (I have the iPhone app) --- make the rice cooked with onions. Fantastic and saffron-friendly!

Just made great lamb meatballs- baked in tomato sauce into which I put a pinch of saffron. Yum.

Pasta al vino with pork and saffron is very easy and very yummy
http://www.ifood.tv/recipe/pasta-al-vino

Been wanting to try this Martha Stewart recipe for mussels cooked in butter, saffron & wine-- note that saffron is not fat soluble, so soaking it in the wine first before adding it to the butter allows the color and flavor to infuse the dish. http://www.marthastewart.com/951456/steamed-mussels-wine-and-saffron