Saffron gives off its beguiling aroma and bright yellow (not orange) color best when 5-10 saffron threads are ground up a little at room temperature in a small mortar and then heated in a porcelain or glass bowl. The mortar should be made of glass or porcelain, a metal that could distort the saffron aroma. The saffron dissolves best in a warm liquid such as milk, water, cream, white wine, or water. The best time to dissolve the crushed saffron threads would be up to an hour but at least 30 minutes. It is best to prepare the saffron the night before and leave it in the fridge overnight.
If you want to do it like the professional chef, fill the liquid of the dissolved threads into the ice tray and freeze it, so you have an optimally dissolved saffron ready for cooking in a short time.
If you like the taste, saffron can be used not only in savory dishes (rice dishes, fish, sauces, pot-au-feu, etc.), but also in baked goods, desserts, and even tea.