Saffron

[Paul Hart]

I was given about a half bag (ahem) of saffron from a fellow that I bought a car from for my daughter,  as a gift and an effort to get me to read the brochures on Islam that he also gave me. I know this stuff is like the gold of spices but I have never used it. So, I bought a bag of jasmine rice this morning after looking up some recipes for saffron rice while standing in the rice isle. This one calls for sautéed onions and chicken stock along with the saffron, thought it sounded good so I'll try it. 
Anyone have experience with saffron? What does it go well with? Would it work out in a rub? An expensive rub but I have a lot of it. I was rather surprised at how much he gave me.
Also, seeing as how I have a lot of it, should I try using a little more than is typically called for?

[teesquare]

The price "real" saffron is such that I have to ask...when you say you have "a lot"...can you reference a quantity - or weight?

And - it is a key ingredient in a traditional paella....Saffron rice itself is a great side for PBC roasted chicken. As a ingredient in soups for color and a light aroma...

[Pam Gould]

You can steep it and use it in anything for flavor too. Congrats on a bunch..that stuff ain't cheap..it has to be hand picked from the crocus plants.  .☆´¯`•.¸¸. ི♥ྀ.

[Paul Hart]

I think I have enough to fill up more than two regular size spice bottles. Usually a bottle has a tiny little container rolling around inside of it with a few little tendrils of it in there. This bag is kind of substantial. I do not know my saffron though. So when you say "real" well,...

[Paul Hart]

Ok, he gave it to me back August or Sept, and I remembered it being more than it actually was. It was buried behind everything. It's still a good amount but not as much as I was bragging that I had lol. I gave a little away too. Included the bananas as reference. Lol

[Paul Hart]

Here's the first recipe that popped up and that I bought the Ingredients for, except I bought jasmine instead of basmati.
http://toriavey.com/toris-kitchen/2011/09/saffron-rice/

[teesquare]

Those are the stamens of the crocus flower. The pollen is the saffron. Several species and locations are sold as the same, but they can and do vary some in flavor and aroma - but you can't argue with the price....As long as he does not demand that you go to Syria in return for the spices......

[teesquare]

Here's the first recipe that popped up and that I bought the Ingredients for, except I bought jasmine instead of basmati.
http://toriavey.com/toris-kitchen/2011/09/saffron-rice/

The pairing of the basmati wight he saffron is a regionally correct one. Basmati is the popular choice in the Mis-East, as it smells like popcorn when it is cooking and that warm, rich aroma supports the saffron well.

Jasmine may be good with this, but I would opt for the traditional basmati if reasonable- until I had tried the recipe once as it is written. Then you can determine what changes you may want to make.

[Paul Hart]

Well it's almost done, and the kitchen smells like an Indian restaurant near the stove. I def smell it. Smells good.

[Paul Hart]

I like it. It def has a fragrant smell, I know jasmine is said to have a fragrant smell as well so I'm not really sure which one I'm smelling, or just both. It's a good side dish. Nothing extraordinary but good.
This kind has a slight popcorn smell as well.

[Pam Gould]

The Jasmine rice is one of the most aromatic rices. Not sure what your smellling but I bet its good.  .☆´¯`•.¸¸. ི♥ྀ.

[1Bigg_ER]

The price of real Saffron is crazy.
I use a tiny pinch, soak it in a quarter cup of chicken stock for at least an hour then use it to make rice pilaf. I love Jasmine rice.

I can't imagine anybody giving away that much saffron, real saffron.

[1Bigg_ER]

And do not be tempted to use a lot. It will overpower everything.

[Eatin Smoke]

You gotta try this.......Love making Paella on the grill

[drholly]

Beautiful - paella over a fire is the best!