Spanish Paella and Stir-Fries

• Paella, Spain’s famous skillet-cooked rice dish, demonstrates the versatility of saffron: The vibrant spice has pride of place in all paella dishes, whether meat- or seafood-based. Traditional paella Valenciana goes one step further and includes both chorizo spicy sausage and chicken legs, along with mussels, clams and shrimp. Try adding saffron to enhance everyday stir-fries made of vegetables and chicken breast or squid, which are quicker to cook than full-fledged paella, or use it to give a Spanish twist to fish cakes, or tomato sauce for meatballs.

Italian Risotto and Pasta

• To make risotto alla Milanese, rice is cooked in chicken stock and seasoned with saffron and white wine, while butter and Parmesan cheese complete the creamy sauce. Besides rice preparations, chicken cutlets, mussels and scallops are popular main courses cooked with saffron broth or glaze, and vegetables such as leek, asparagus and fennel beautifully complement saffron dishes. Furthermore, a simple creamed saffron sauce goes well with potato gnocchi or ribbon pasta such as fettuccine or tagliatelle, served on their own or as side dishes.

French Bouillabaisse and Fish

• Bouillabaisse is a fish soup iconic of the city of Marseille in southern France. Fishermen and home cooks each have their own recipes, which include a variety of Mediterranean fish, langoustine, clams or whatever was caught on any given day, cooked in vegetable broth and fish stock seasoned with saffron. Potatoes added to the soup and toasted bread served on the side make it a complete meal. Give a Provencal note to grilled or baked fish with aioli -- French garlic mayonnaise -- or beurre blanc sauce made of shallot, white wine and cream, which can both benefit from a flavor and color boost thanks to a few threads of saffron.

Indian Biryani and Pilaf

• In the Indian subcontinent, layers of spiced rice, vegetables and meats are baked to make “biryani,” while rice cooked in broth together with vegetables or meats is known as pilaf. Saffron steeped in milk, along with nuts and dried fruits, provides a mellow touch to these rich and flavorful dishes. Saffron has a delicate taste that would get overpowered in fiery curries, but Indian cooks use it to season milder dishes such as paneer fried white cheese served in gravy; try it with tofu for a vegan option. Pour water used to soak saffron threads over plain basmati rice -- without mixing -- to form decorative patterns.