Saffron is a delicate spice with less than one year of freshness. It is can also be cumbersome to use as it needs to be diluted before it is added. Here is a traditional Iranian way of preserving it and making it easy to use for any recipe and even for tea.
1- Crush a teaspoon of saffron threads in a small mortar. Do it gently. (If you will only be using it with salty dishes, you may want to crush it with some salt as it eases the process.)
2- Place the saffron in a glass jar and pour some boiling water (boil the water and let it rest 30 seconds before pouring it).
3- Let it cool, close and place it in the fridge. It lasts up to six months.
For use: take a few teaspoons of the saffron liquid at a time. For tea, just add one teaspoon in a hot cup of water, or any herbal infusion or tea.