Q: My aunt and uncle are living in the Middle East, and they have a local source for wonderful high quality saffron. Every year when they come back for a visit they bring me some. Problem is, I'm not using it fast enough! (Terrible problem to have, I know.)
I don't know what to do with it beyond adding it to rice. Anyone have any suggestions for other ways to use my saffron stash?
Sent by Maria
Editor: This sounds like a good problem to have! For using up saffron, there's nothing like the classics: French bouillabaisse, Spanish paellas, Italian risotto milanese, and Indian biryanis. Saffron is also fantastic infused into cream. You could go savory with a saffron cream sauce or sweet with saffron-infused ice cream or panna cotta.
And, of course, I'm sure any culinary-minded friends wouldn't mind a little present in their mailboxes!
• Ingredient Spotlight: Saffron • Saffron Rice with Peas and Cashews • Casseroles Around the World: Indian Biryanis • How to Make Paella from Fine Cooking • Bouilllabaisse from Saveur • Risotto Milanese from Leite's Culinaria
Readers, what are your favorite recipes with saffron?
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