Saffron-Laced Pastina

Name: Saffron-Laced Pastina
Ingredients: 1/4 teaspoon saffron threads ground; 1/2 cup olive oil; 2 each garlic cloves finely minced or pressed; 3 tablespoons lemon juice fresh; 1/4 teaspoon cumin ground; 2 teaspoons turmeric ground; 1 teaspoon sugar granulated; 1 x salt; 1 x black pepper freshly ground; 1 pound semi de melone e; 23 cup pine nuts lightly toasted; 1/2 cup currants plumped; 1/4 cup mint leaves fresh, chopped; 1/4 cup parsley leaves fresh, chopped; 3 tablespoons corander fresh, chopped; 1 x mint leaves spirgs

16 ingredients

10 steps

Ingredients

1/4 teaspoon saffron threads ground
1/2 cup olive oil
2 each garlic cloves finely minced or pressed
3 tablespoons lemon juice fresh
1/4 teaspoon cumin ground
2 teaspoons turmeric ground
1 teaspoon sugar granulated
1 x salt
1 x black pepper freshly ground
1 pound semi de melone e
23 cup pine nuts lightly toasted
1/2 cup currants plumped
1/4 cup mint leaves fresh, chopped
1/4 cup parsley leaves fresh, chopped
3 tablespoons corander fresh, chopped
1 x mint leaves spirgs

Directions

1

Dissolve saffron in olive oil and let stand about 15 minutes.
2

Add garlic, lemon juice, cumin, turmeric, sugar, and salt and pepper to taste.
3

Set aside.
4

Cook pasta in 3 quarts boiling water until very al dente.
5

Drain and rinse well in cold water, then drain again.
6

Place in a large bowl and toss with saffron-flavored oil.
7

Cool to room temperature, occasionally stirring the pasta to coat thoroughly.
8

Add pine nuts, drained currants, chopped mint, parsley, and coriander to pasta.
9

Serve at room temperature garnished with mint sprigs or leaves and pomegranate seeds, if available.
10

Sprinkle lightly with orange blossom water just before serving.