Liz asks: a bit ago a friend brought me back a bunch of Saffron from Thailand.  I’ve never cooked with it and I’m not sure what to do with it, it’s so different from all of my other spices.  Any suggestions?

Eddie replies:
Hi Liz

Thanks for posting a question.

Saffron is one of the great spices in the world and is used regularly in Spanish, Moroccan, Persian and Indian dishes. It’s used in both sweets and savoury dishes.

I have never heard of Thai saffron so this is a first.

Saffron is very powerful so use it in small amount. The traditional way is to put a small pinch (about 15 strands) in a mug and pour about 20mls of boiling water over it. This is then allowed to infuse for 10 minutes before use – this is enough for a main course for 4. Be careful. Saffron in this undiluted  state can cause a major stain and if you get it on the table linen or clothes, you will have major problems in getting it off.

You introduce this suspension – strands and water into what ever you are cooking. Wash the mug out with another 20 mls of hot water and introduce this also into the receipt as part of the added liquid.

Saffron is best used in curries – it adds colour – and spicy stews. Another way of using this is to add it to a plain white sauce (seasoned) and cook meat or vegetables in this.

Saffron rice is also very nice. To make saffron rice, wash rice, add about the same amount of water or diluted chicken stock to it in a pan (including the saffron mixture). Bring to a boil, lower the heat to minimum, put a lid on the pan and leave it for 10 minutes. Turn the heat off and leave it for another 10 minutes. Serve.

Enjoy.