I’m in Afghanistan and saffron is very cheap here. I’m thinking of bringing some home. I’ve never cooked with it and was wondering a) does it keep a long time and b) anyone have any tips on using it in dishes?
It’s great in rice. Takes just a tiny bit. But it fancies up things.
My Daddy used to put it in eggs. I never found that good.
Bad idea. Bacon grease is healthier.
I’ve found saffron to keep well for up to 6 months if you store it in a dry, cool place away from sunlight.
Paella is a classic saffron dish, as is chicken biryiani.
MMm, Paella.
It’s like, eight bucks for a single stamen, and I can’t eat the quintessential paella, and am’t a fan of rice. Is there something else worth blowing $eight on with saffron?
Our most frequent use for it (not all that frequent, even) is in Persian food - most recipes call for steeping it in hot water before adding it to the dish.
Just how cheap are we talking?
I could easily get a jar of a couple ounces for $8. If I asked one of my Afghan colleagues to pick me some up in the local market, the same amount would cost me probably $2. I don’t want to buy a lot and have it go bad before I use it up.
Only if you eat 7 grams or more of saffron at a time, pilgrim.
Christmas presents.
As far as I know, saffron does not “go bad.”
It’s highly unlikely to “go bad” in any way that would make you ill. The essential oils that form the flavor compounds will dissipate with time, heat and air. It can’t make you sick, it’ll just become flavorless.
Holy crap, that’s cheap. You could set up a sideline business if you wanted to! I’m only half joking when I ask whether you would be willing to sell me some when you get back (for Christmas presents) when you get home? The extended fam loves to cook Persian and other Middle Eastern food. If you’re game, please PM me and suggest an arrangement! I can also recommend some cookbooks if you’re interested.
For reference, my BIL has been buying at this site for $60/oz., and he’s a good comparison shopper. I’ve often wondered about the feasibility of Afghan economic development via saffron.
ETA: This dish is a fave holiday recipe in Tom Scud’s family.
Not to crap on your plans madmonk but how difficult is it to legally bring this stuff through customs? I don’t have the foggiest clue what the law says. You may be able to bring it through by the bucketfull or the officials may confiscate it on sight. It wouldn’t be a bad idea to learn about the specifics before you stock up.
If you want to try some Persian recipes, this site has a bunch.
I only have one Persian cookbook, written by this lady, but everything I have cooked from it has been a winner!
This is correct. I buy it by the ounce and it lasts for several years without issue. I keep it tightly wrapped in its plastic bag and stored in the can it came in and in a dark, cool place. I make a large seafood paella every Christmas, and make rice with saffron and toasted almonds every so often to go with kofta. I also make Indian dishes, some of which call for saffron.
The thing with buying saffron is to make sure you’re not buying the powdered stuff, which is often cut with turmeric.
I’m not talking about hay bales of the stuff. I go in and out of Afghanistan all the time, I doubt it would even register a look.
ETA: I’m not looking to start any side business, but I’d be happy to bring back a jar for a friend and I consider a Doper a friend (most of them, anyway).
There have been efforts to develop saffron as an alternative to opium, I don’t know the industry well, but it’s never worked out on any scale. Part of it is that the Iranian saffron is superior quality, I’m told.
Crumble a little pinch of saffron into a quarter cup of hot chicken or shrimp stock. Saute some peeled, deveined shrimp in olive oil and garlic. When they’re almost done, pour the saffron stock over them and cook for a minute more. Serve the shrimp room temperature with the bright yellow saffron sauce and maybe some chopped parsley on top - it’s a good fancy tapas dish.
Yeah, suspiciously so. Are we sure this is real saffron? At that price, I’m really skeptical.