Use in plain boiled potatoes for a subtle colour and flavour.
Add to fish dishes like kedgeree, or in a milk poaching liquor for a nice colour.
Make a saffron and citrus butter to melt over a nice thick halibut steak....
Add to rice dishes like a biryani or to pillau. Or use in plain boiled rice for a nice colour.
Use in north African dishes like a tagine.
Nice with chicken dishes too, to get a golden glow on your meat....
Chuck into chowders or a bouilbaise, in any sort of bean stew, in Jamaican patties, with spicey veg side dishes, in a sweet dish like honeyed pears or with a kulfi.
See some 1200 ways at:
http://www.astray.com/recipes/?search=saffron& p=1 and also if you are still looking, see the ideas at:
http://chef2chef.net/search/s-recipes.php?sear ch=saffron