Saffron-laced pastina Recipe

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Saffron-laced pastina

Artist:	_	Yield:	10
Categories:	Salads, Side-dishes, Vegetarian	Rating:	no rating.
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Ingredients:

1/4	tsp	Ground saffron
1/2	cup	Olive oil
2		Garlic cloves
		-- finely minced or pressed
3	tbsp	Freshly squeezed lemon juice
1/4	tsp	Ground cumin
2	tsp	Ground turmeric
1	tsp	Granulated sugar
		Salt
		Freshly ground black pepper
1	lbs	Semi de melone
		-- (melon-seed shape)
		-OR- other pastina
2/3	cup	Pine nuts, lightly toasted
1/2	cup	Currants
		-- plumped in hot water for
		-- about 20 min. and drained
1/4	cup	Chopped fresh mint
1/4	cup	Chopped fresh parsley
3	tbsp	Chopped fresh coriander
		Fresh mint sprigs or leaves
		Pomegranate seeds (optional)
		Orange blossom water (opt.)

Procedures:

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.
11	Serves 10 to 12 as salad or side dish note: to toast pine nuts, place them in a small heavy frying pan over moderate heat.
12	Stir until they begin to turn golden.
13	Remove from heat and pour onto a plate to cool.
14	*

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