Saffron is widely used in Persian, Indian, European, Arab, and Turkish cuisines. To get the optimum use and best out of saffron Iranian grind it with a cube of sugar or add a couple of teaspoon sugar and grind it.
Saffron usually comes in small packages less than 5 grams.
Place the content of the package wit 2-3 tbs of grain sugar or 2 sugar cubes in grinder and grind until it is a fine powder like flour or you can use a pound and mortar as traditionally Iranian would have used for years
(since I recall from my childhood).
Then store them is a small jar with a cap for long time use. Any time you need some, take a half teaspoon of powdered saffron, dissolve it in about 5 tablespoon of boiling water, let it sit for a couple of minutes to brew and develop best of its color and flavour. Now it’s ready. For convenience in cooking I usually prepare a big jar of Saffron in water and keep it for two weeks in the fridge.