Saffron Done Two Ways

The other day I tried something for the first time; that is, I used pre-prepared powdered saffron that a friend brought me back from Istanbul last year. I was using it in a Moroccan chickpea dish that, coming from humble peasant origins, called for turmeric in its standard version. To fancy it up, however, the recipe's author, the esteemed Claudia Roden in her cookbook Arabesque, called for saffron threads or powder. Since the powder had been sitting around collecting dust, I decided to give it a try. Given that it had come to me in its processed form, it was to be expected that it might be on the less-than-fresh side. Strangely, though, it looked and smelled just like the turmeric I was replacing!

Now, I do not consider myself an expert in things saffron. In fact, I haven't cooked much at all with this much-admired spice. Still, when I have, it's been in the form of threads. Above you see some beauties picked up at a Persian grocery store called Yekta in the DC suburbs (where all good "ethnic" grocery stores lurk). My Persian friend makes his own powder when cooking with saffron by placing the fresh, bright threads in a mortar with a little salt or sugar and then grinding away. Done this way, saffron powder retains its delightfully deep and delicate flavors!

Do you dig saffron? Have you cooked or baked with it?