Amy Proulx: I will counter Monica’s comment (mind you I am biased) by saying that The BEST saffron comes from the Mashad region of Iran. Having been there, having seen the enormous cases of saffron, it makes me giddy to think of the marvelous dishes yet to be made. We always prepare saffron by taking a pinch of threads, grinding them throroughly in a mortar with a sprinkle of sugar to add some grit, then adding a small amount (1 spoon) of water to disperse it. Works wonderfully. Nothing against the Spaniards, but I highly recommend getting saffron at an Iranian grocery store, for freshness, quality and price.As for our favorite saffron recipe, too many to name, Lamb stew with saffron and braised quince. Jewelled rice with saffron, zereshk (red currants), pistachios and orange peels, served with saffron chicken of course. Saffron tea made with loose leaf earl grey, cardamom, a pinch of saffron and rosewater, served very sweet. I could go on. But hands down, the best saffron flavour experience is saffron ice cream. Unless you can get to Iran, you are better off making your own. Use any homemade vanilla ice cream mix (custard style – even better!) about 1 quart worth, add a generous tablespoon of rosewater, about 8-10 cardamom pods, and a large pinch of saffron (prepared as above). Let the ice cream mix stand overnight in the fridge before freezing. Once frozen, serve as is, with a drizzle of sour cherry syrup, or even better, put a large scoop of saffron ice cream in a glass of fresh carrot juice. Heaven in a glass! I’m not making this up! It’s absolutely delightful.

I will put these tips to good use!

This post was mentioned on Friendfeed by Mahdi Ebrahimi: Saffron and Modern Spice Cookbook Giveaway – http://christiescorner.com/2009…...

Some of the other recipes sound delicious – and would help get us out of the Persian food rut. I’ve always put cinnamon and orange blossom water with fresh oranges (juice, cake, sliced in a bowl…), but saffron sounds even better.

Natalie: I think Amy Proulx has this contest in the bag! LOLI know of a fantastic orange cake made with Saffron, but alas, I have no recipe Happy Thanksgiving all