Saffron is quite the globetrotter. It counts the Spanish Paella, the Italian Risotto, the French Bouillabaisse and the South Asian Biryani as its’ many conquests.  Despite being an expensive spice, due to its incredibly rich presence only a few strands of this crimson thread are enough to up the wow factor of any entrée without adding significantly to the cost. As with all luxuries in life while using saffron, subtlety is key.

Saffron uniquely involves the sense of smell more than it does taste yet it still enhances the overall flavour if used sparingly. Adding too much saffron can be counterproductive and create an almost “medicinal” taste. Known to be a prized aphrodisiac by the Pharoahs, saffron also has lethally narcotic effects if consumed in large quantities. Thankfully the prohibitive cost of this spice makes it easier to stick to the “less is more” axiom and a hold off a need for saffron rehab clinics.

With that said, I must admit I have always had a bit of an obsession with saffron. As a child I used to love being in the kitchen while my mother cooked. I would watch mesmerised, as she pulled out jar after jar of spices adding pinches of each powder to a cackling pot almost in tune to a symphony. The days she made Biryani were my favourite as I got to open the precious jar with saffron and make the infusion for the rice. Knowing that saffron was the “expensive spice” made it all the more thrilling to be a part of the production. I would wait patiently as the crimson threads bled and slowly coloured the water and then dribble it over the white rice as my mother continued to layer the pot. As the Biryani steamed, I felt a certain pride in the intense scent of saffron wafting through our house.

I hadn’t actually considered adding saffron to anything other than rice until I met a lady from Iran. Being the largest producers of saffron, one can understand how Iranian cuisine benefits from its many uses and variations. She suggested I add a pinch of it to my tea and let it sit for a while. The hint of flavour that it adds to an otherwise mundane cup of tea redefines decadence in my books. A few strands of saffron added to a creamy pasta sauce while it simmers, not only add colour but can also absolutely transform a basic Alfredo sauce into an exotic creation. When purchasing saffron it is highly recommend to opt for the strands rather than the powdered version as sometimes unscrupulous sellers add turmeric to it which can have an acrid taste.

An extremely refreshing way to use saffron is to blend it in yogurt. Take about 1 cup of boiling water, add a pinch of saffron and let it seep for 10 minutes. Add this infusion to 2 cups of full fat yogurt and season with salt and some freshly chopped garlic. Mix well and leave it covered in the fridge for a few hours or even overnight. You can use this as a dip, as a dressing for grilled vegetables or even as a sauce for roasted chicken. Or, for an intense burst of saffron on the palette, I suggest having it with Biryani. Live a little!

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