Add the cream and saffron, and bring to a simmer.

"When maharajahs served them, they would add saffron," she said.

Add saffron to a cup of water and season with salt.

Add saffron, bring to a simmer, then remove from heat.

Place stock in saucepan, add saffron, bring to simmer and remove from heat.

Add saffron, bring to a simmer and keep on low heat.

When vinegar is hot, remove pan from heat and add saffron.

Some preparations add saffron to make it little yellowish in color.

Reduce the heat and gradually add the fish stock, saffron and tomatoes.

To achieve deep color in a rice dish, she often adds saffron at the beginning of a recipe.