We came across an interesting question – whn you have some saffron at the cupboard, what should you do about it? How to use it?
The author replied with a list of tips which we can all use!
My aunt and uncle are living in the Middle East, and they have a local source for wonderful high quality saffron. Every year when they come back for a visit they bring me some. Problem is, I’m not using it fast enough! (Terrible problem to have, I know.)
I don’t know what to do with it beyond adding it to rice. Anyone have any suggestions for other ways to use my saffron stash?