Ann,
saffron here in India and subcontinent is used often in Paella equivalent, called Biryani.also in various 'heavy' curries'If you've ever eaten out in an Indian restaurant, ask for Murg Musallam -which is chicken cooked in a major blizzard of butter and a slew of spices-now you get the idea?

USe must be prudent as it is an acquired taste, and an OD will give a strong aftertaste and mask the rest of the ingredients.
An infusion/tea is touted to be good for upper respiratory tract infections, colds etc by practitioners of Indian medicine.
usual technique for Biryani is to soak a few strands in half a glass of hot milk for about 30-40 min and add it to the the concoction of rice + other ingredients when rice is in final stage of cooking.
You can also use this milk+ saffron or Hotwater and saffron in other meat cooking.Sorry am not a vegetarian!
best,
Axx