Marmalady is right on. Saffron flavor can be described as sweet, intense flower like perfume which can be bitter if you don't watch the amount.
Here are some tips in general on saffron:
Buy it at an Indian store if you have one close by. They sell it in a gold tin container. For a large container be ready to dish out 30 dollars or so. Smaller ones go for 15. It's not that bad given a little goes a long way. If you are Indian that may not be the case since we use it a lot
To add it to any dish, take a pinch of it. Add it to microwave safe bowl and heat it for 10 seconds. Then powder it. The heating intensifies the flavor and goes even further than just a pinch added directly to a dish
It goes well in both sweet and savory preparations. I think cardamom and saffron make a good pairing. So some of the European coffee cakes or Indian Kulfis and Kheers use both of these.
A lot of folks have shared their favorite savory preparation which use saffron. Indians normally use it in Biryani (a traditional rice prepared with meat or veggies) or in marinades for leg of lamb or sometimes even chicken. It has a subtle flavor that cannot be paralleled granted you use it in proper quantity.
Indians actually make milk which is infused with saffron and ground almonds and pistachios and sweetened with sugar and served chilled. It is indeed yummy. It's called "Kesar" by Indians and we even have syrups that are made with saffron. It can be stored for months and goes well with just some ice cubes on a hot summer day.