sorry...about the saffron, the more you leave it to soak the stronger the aroma and flavor - strain it but it will leave some small strands - don't worry that's beautiful stuff! the salt will help get some more flavor out of the saffron
saffron is used by my grandmother a lot when she makes chicken soup with porridge, that's where I got that idea from. right after the soup is ready, she adds the saffron making it more flavorful! delish!
that's another recipe I want to try...
hope that helps!