You can infuse it in a bit of hot water, add it to mayonnaise and have it with fish or chicken.

Val already suggested bouillabaisse. I used to make prawns and scallops with a saffron cream sauce. Funny, I hadn't thought about it for years until now.

It's also good with steamed clams or mussels along with white wine and tomatoes or in a tomato based chicken stew. And you can always chuck it into cauliflied rice and make a faux paella.

May not be to your taste, but there is an Indian dish called shrikhand that is yogurt with saffron, cardamom and rosewater. There are of course many variations on it.

Here's a recipe that gives you the basic idea

http://theory.tifr.res.in/~sgupta/o.../Shrikhand.html

I think it's pretty tasty!

Karen