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Saffron Pastina

A home-style Saffron Pastina made with Olive Oil, Freshly Squeezed Lemon Juice, and Granulated Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 3 tbsp
• 1 tsp
• 1/2 cup

Method (preview)

1. 1

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

2. 2

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

3. 3

   Set aside.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

    Sprinkle lightly with orange blossom water just before serving.