The method
Water first. Then the pot.
Saffron gives its color to water and its aroma to heat it can stand. A hard boil, a slick of oil, and a last-second sprinkle all spend the money with less to show for it.
Bloom6 minBloom the threads before they see the potFifteen minutes in hot water does more for the dish than any extra thread you were about to add.
The whole method, in one breath
Crush the threads with a few grains of sugar or salt. Cover them with hot water. Wait fifteen minutes. Pour in the liquid and the threads. Simmer. Stop before the pot tastes like medicine.
Where the dishes are
Rice, mussels, and milk are on Saffron Recipe. Chicken is on Saffron Chicken. This desk stays with the technique so those recipes can stay short.