How to use saffron: dosage and recipes

Saffron is one of the few ingredients where a pinch does real work. Used well it perfumes a whole pot; used badly it disappears entirely. The difference is almost never the saffron itself. It is how you prepare it.

How much saffron per dish

For four to six servings, a small pinch of threads (about 0.05 to 0.1 g, or 20 to 30 threads) is enough for rice, tagines, soups and desserts. Doubling the quantity rarely doubles the flavour, it usually just makes the dish bitter. Start small.

Always bloom saffron first

This is the single most important step. Never throw dry threads into a pot. Instead, place them in a small bowl with 2 to 3 tablespoons of warm (not boiling) water, milk or broth. Let them steep for at least 10 to 20 minutes. The liquid turns deep gold and carries the crocin, safranal and picrocrocin into the whole dish.

Saffron in rice and pilaf

Bloom the saffron in warm water, then pour the coloured liquid over cooked rice in the last few minutes of cooking. Fluff gently. For a marbled effect keep some rice white and drizzle the saffron liquid over the top before serving.

Saffron milk and saffron tea

Warm whole milk with a pinch of bloomed saffron, cardamom and a little honey for a classic Moroccan-Gulf drink. For tea, add the bloomed liquid to green tea or a light black tea after brewing, not during, so the aromatics stay bright.

Saffron in desserts

Saffron loves dairy and eggs. Use bloomed saffron in panna cotta, crème brûlée, kulfi, semolina cakes and rice puddings. Because desserts are typically served cold, bloom the saffron in warm cream first, then chill the whole preparation together so the colour and aroma set evenly.

How to store the rest

Keep threads in an airtight tin, away from light and heat. Well-stored, high-grade saffron holds its full aroma for one to two years.