Using Greek Saffron

[kcixcy]

Every time I visit Greece, I can’t resist buying some of that beautiful Greek saffron (Krokos Kozanis). It’s such a special ingredient, and I know it’s prized for its flavor and health benefits, but here’s the thing—I never really know what to do with it!

I’ve used saffron in some non-Greek recipes, like risotto and paella, but I’d love to learn how it’s traditionally used in Greek cuisine. Are there any classic Greek dishes that feature saffron? Or maybe modern Greek recipes where it works well?

I’d really appreciate any tips or ideas on how to incorporate it into Greek-inspired meals. Thanks!

 

[k_tsoukalas]

Greek saffron, or Krokos Kozanis, is a great addition to Greek cuisine and a unique addition to some dishes. While it’s not as commonly featured in traditional Greek recipes as, say, oregano or thyme, it does make its way into several delightful dishes.

For a traditional take, try adding saffron to giouvetsi (orzo baked with meat in a tomato-based sauce). A pinch of saffron can elevate the dish with an aromatic depth. It’s also wonderful in seafood soups like psarosoupa, where it enhances the broth’s richness.

For something modern, saffron pairs beautifully with Greek yogurt. Infuse the yogurt with saffron and honey for a decadent dessert or topping.

You can also drink it as a tea and it tastes amazing with honey!