fricassee
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I LOVE saffron, especially in risotto and paella (already mentioned) and of course in various tagines. You can also make saffron panna cotta.
So many uses of saffron depending on the cuisine. In Indian food we use it in both sweet and savory dishes.
We use it in rice dishes, in curries, in tandoori food (so chicken tikka marinated with ground cashews, cream saffron etc.).
We use it to make kheer (rice pudding of India), kulfi (Indian icecreams), ras malai (another milk based dish), halwas (basically a fudge like treat that can be made with carrots, squash etc.) and countless other things. I also use it to make a panacotta (I use cardamom and saffron) and it works brilliantly.
I buy my saffron at an Indian store but not the little plastic containers but the huge metal one that comes sealed and it's pretty pricey but a staple pantry item in my house.
I have also had it in paella when I was in Spain and have had it in some soups/broths and it added a delicate flavor.
In short so many uses for it, for me it would be gone in no time.