# Cooking with saffron **URL:** \ **Category:** Cafe Society\ **Created:** [October 10, 2019, 12:03am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561 "2019-10-10T00:03:20Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [October 10, 2019, 12:03am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/1 "2019-10-10T00:03:20Z")
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? ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [October 10, 2019, 12:06am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/2 "2019-10-10T00:06:34Z")
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. ---
**Author:** ![Marion\_Morrison](https://avatars.discourse-cdn.com/v4/letter/m/a87d85/32.png) [@Marion\_Morrison](https://boards.straightdope.com/u/Marion_Morrison)\ **Post date:** [October 10, 2019, 12:08am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/3 "2019-10-10T00:08:00Z")
Bad idea. Bacon grease is healthier. ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [October 10, 2019, 12:14am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/4 "2019-10-10T00:14:35Z")
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. ---
**Author:** ![Marion\_Morrison](https://avatars.discourse-cdn.com/v4/letter/m/a87d85/32.png) [@Marion\_Morrison](https://boards.straightdope.com/u/Marion_Morrison)\ **Post date:** [October 10, 2019, 12:16am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/5 "2019-10-10T00:16:38Z")
> [@romansperson](#): > > 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. ---
**Author:** ![Balthisar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/balthisar/32/2825_2.png) [@Balthisar](https://boards.straightdope.com/u/Balthisar)\ **Post date:** [October 10, 2019, 12:39am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/6 "2019-10-10T00:39:05Z")
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? ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [October 10, 2019, 12:50am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/7 "2019-10-10T00:50:13Z")
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? ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [October 10, 2019, 12:53am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/8 "2019-10-10T00:53:24Z")
> [@Eva\_Luna](#): > > 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. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [October 10, 2019, 1:26am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/9 "2019-10-10T01:26:01Z")
> [@Marion\_Morrison](#): > > Bad idea. Bacon grease is healthier. Only if you eat 7 grams or more of saffron at a time, pilgrim. ---
**Author:** ![Ethilrist](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ethilrist/32/4604_2.png) [@Ethilrist](https://boards.straightdope.com/u/Ethilrist)\ **Post date:** [October 10, 2019, 1:36am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/10 "2019-10-10T01:36:20Z")
> [@madmonk28](#): > > 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. Christmas presents. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [October 10, 2019, 1:41am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/11 "2019-10-10T01:41:22Z")
As far as I know, saffron does not “go bad.” ---
**Author:** ![Alpha\_Twit](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alpha_twit/32/265_2.png) [@Alpha\_Twit](https://boards.straightdope.com/u/Alpha_Twit)\ **Post date:** [October 10, 2019, 2:01am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/12 "2019-10-10T02:01:32Z")
> [@Ukulele\_Ike](#): > > 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. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [October 10, 2019, 2:14am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/13 "2019-10-10T02:14:24Z")
> [@madmonk28](#): > > 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. 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.](https://saffron.com/shop/saffron-threads/) I’ve often wondered about the feasibility of Afghan economic development via saffron. ETA: [This dish](https://www.food.com/recipe/iranian-chicken-with-rice-morgh-polou-196203) is a fave holiday recipe in **Tom Scud’s** family. ---
**Author:** ![Alpha\_Twit](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alpha_twit/32/265_2.png) [@Alpha\_Twit](https://boards.straightdope.com/u/Alpha_Twit)\ **Post date:** [October 10, 2019, 2:22am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/14 "2019-10-10T02:22:46Z")
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. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [October 10, 2019, 2:22am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/15 "2019-10-10T02:22:47Z")
If you want to try some Persian recipes, [this site](https://turmericsaffron.blogspot.com/2010/03/khoresh-ghaymeh-traditional-iranian.html) has a bunch. I only have one Persian cookbook, written by [this lady,](https://www.najmieh.com/) but everything I have cooked from it has been a winner! ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [October 10, 2019, 2:44am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/16 "2019-10-10T02:44:55Z")
> [@Ukulele\_Ike](#): > > As far as I know, saffron does not “go bad.” This is correct. I buy it [by the ounce](https://www.amazon.com/dp/B00CWAMY1O/ref=dp_prsubs_2) 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. ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [October 10, 2019, 3:08am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/17 "2019-10-10T03:08:00Z")
> [@Alpha\_Twit](#): > > 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. 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). ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [October 10, 2019, 3:11am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/18 "2019-10-10T03:11:20Z")
> [@Eva\_Luna](#): > > 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.](https://saffron.com/shop/saffron-threads/) I’ve often wondered about the feasibility of Afghan economic development via saffron. > > ETA: [This dish](https://www.food.com/recipe/iranian-chicken-with-rice-morgh-polou-196203) is a fave holiday recipe in **Tom Scud’s** family. 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. ---
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [October 10, 2019, 3:31am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/19 "2019-10-10T03:31:09Z")
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. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 10, 2019, 3:53am UTC](https://boards.straightdope.com/t/cooking-with-saffron/841561/20 "2019-10-10T03:53:27Z")
> [@Eva\_Luna](#): > > Holy crap, that’s cheap. Yeah, suspiciously so. Are we sure this is real saffron? At that price, I’m really skeptical. [Next page](https://boards.straightdope.com/t/cooking-with-saffron/841561.md?page=2)